Best: Banana Split Icecream Cake
Strawberry ice cream
Chocolate sauce, chilled
Vanilla ice cream
Chocolate ice cream
Orange rind, grated
Orange juice, or water
Whipping cream, or
Unsweetened cocoa powder
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
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.]
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
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test