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Best: Banana Split Icecream Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

4  c  Strawberry ice cream
1/3  c  Chocolate sauce, chilled
4  c  Vanilla ice cream
14  oz  Canned pineapple
4  c  Chocolate ice cream
1/2  c  Whipping cream
1  tb  Icing sugar
1    Banana, sliced
    -----STRAWBERRY SAUCE-----
1 1/4  c  Frozen strawberries
3  tb  Granulated sugar
1/2  ts  Orange rind, grated
1  tb  Orange juice, or water
1  t  Cornstarch
    -----CHOCOLATE SAUCE-----
1  c  Granulated sugar
3/4  c  Whipping cream, or
    -evaporated milk
1/2  c  Unsweetened cocoa powder
1  t  Vanilla
  pn  Salt

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-]

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