Guilt-less Desserts & Treats for your Family
Do you sometimes have days when you just feel blah? You know the days when you don’t feel perky and up beat. When you’d much rather be at home doing nothing than having to talk to people and pretend to be listening to them (instead of really fantasising about Netflix, quiet time and a cup of tea). Those days when, despite your best caffeinated efforts, you can’t seem to wake up.
I think we’ve all encountered those days from time to time and when you have ‘life’ to attend to it can be so hard to drag your butt around and act all ‘normal’. Whether it be work, dealing with kids, holding an adult conversation without dozing off or even just resisting the temptation to wear your ugg boots, getting through a blah day is hard work.
So how do you do it? Do you push through and tell your brain to ‘suck it up princess’ or do you listen to your body and take it as a sign of a much needed rest day? Me, I tend to soldier on but it’s often with an extra cookie or slice of cake to get me through, and this summer’s seen a lot of Blah days.
This Banana Split Ice Cream Cake marks the end of a hot, hot Summer and the start of what appears to be a warm Autumn and hopefully less ‘blah-ness’. This summer has been all about Ice Cream in our house. I’ve shared way too many Ice Cream recipes with you, including this Lemon Meringue Ice Cream Cake and the tasty Roasted Apricot Ice Cream, and there were so many that I never got time to share but we enjoyed eating.
As much as I love eating ice cream straight from the mixing bowl (you might call me lazy; I call it conserving dishes when the dish washer’s broken) there’s something special about an Ice Cream Cake. As a child the only Ice Cream Cakes I remember where reserved for special occasions and usually came in a cardboard box at a Maccas birthday party (you can find my healthy version of a Freddo Frog Ice Cream Cake here). They have a certain magic to them; probably because they seem so hard to make. But here’s a secret…they’re not!! Nope, Ice Cream Cakes are easier to make than most birthday cakes and can even be made days ahead of schedule to allow less stress and frantic baking.
This Banana Split Ice Cream Cake is based off my childhood memories of a Banana Split. Many of the Banana Split Ice Cream Cakes I found on the web had layers of strawberry ice cream and the only banana was a layer of slices sandwiched somewhere in the middle. The way I remember them, Banana Splits were a long banana cut length wise with scoops of Vanilla Ice Cream, chocolate sauce and crushed peanuts. If you were super lucky there may have even been a squirt of canned whipped cream on top. My Banana Split Ice Cream Cake is all about the Banana…lots of gooey, squishy over ripe and kind of gross looking Banana.
The Banana Ice Cream is layered with Chocolate Fudge Sauce and Whipped Cream and topped with fresh Banana slices, more sauce and crushed nuts. The Banana Ice Cream is the same as the base for this Chunky Monkey Ice Cream but I have doubled recipe to allow for a giant Ice Cream Cake. The Banana Ice Cream can be made in 1 giant mixture, then half of it kept in the freezer until it’s ready to be used. The Banana Ice Cream can be made in an ice cream machine or a blender; it will be tasty either way.
This Banana Split Ice Cream Cake is a perfect dessert for both kids and nostalgic adults.
And for anyone whose kids begged them to buy Bananas at the shops then decided they didn’t like them anymore, leaving a bowl full of blackened, gooey bananas.
- Banana Ice Cream
- Chocolate Fudge Sauce
- Whipped Cream
- If desired for decorating;
- Banana Slices
- Strawberries, Cherries
- 2 1/2 Cups Coconut Cream (use the thickened cream from an opened can of coconut cream/milk that has been in the fridge overnight. Discard and DO NOT use the watery remains)
- 2 1/2 Cups Coconut Milk
- 2/3 Cups Maple Syryp (or Rice Malt Syrup or Honey)
- 2 teaspoon of Vanilla Extract (more if wanted; do a taste test to be sure)
- Dash Salt
- 4 Tablespoons Arrowroot (Cornflour can be used instead)
- 2 Cups mushed up super ripe Banana
- 6 Tablespoon Maple Syrup/Rice Malt Syrup
- 3/4 Cup Cocoa
- 1 1/2 teaspoon Vanilla Extract
- Dash of Salt
- 1 Cup Coconut Cream (put can of cream/milk in the fridge overnight and scoop off the thickened cream)
- 2 1/2 Cups Coconut Cream, (take 2-3 400ml cans of Coconut Cream and place in the fridge, opened, overnight. Scoop off and use the thickened cream; discrading the watery remains)
- 5 teaspoons Maple Syrup
- 5 teaspoons Vanilla Extract
- Take a 20cm/8 inch Spring form cake tin (a regualt tin can also be used) and line the bottom with baking paper. Grease the bottom and sides.
- Pour and spread 1/2 the banana icecream over the bottom of the tin. Cover the tin with foil and place in the freezer. If your mixture was already ice cream, you only need to allow 30 minutes. If the mixture was runny allow 4-5 hours. The remaining ice cream can be placed in a seperate container in the freezer.
- Remove the tin from the freezer. Retain 1/2 Cup of the Chocolate Fudge for the top of the cake, and spread the remaining over the Banana Ice Cream layer. Spread the fudge sauce to cover all the ice cream. Recover with foil and place back in the freezer for at least 1 hour.
- Remove the remaining Banana Ice Cream from the freezer at least 10 minutes before so it has time to soften and become spreadable.
- Remove the tin from the freezer. Spread the remaining banana ice cream over the fudge sauce layer. Place the tin back in the freezer for at least 1 hour (longer to over night is awesome).
- The last step in piping the cream on the cake. This can be done immediately before serving or it can be placed in the freezer again; this will depend on your timing needs.
- Using a piping bag/zip lock bag and a star piping tip, pipe the cream around the base of the cake and along the outer edge of the top layer. Spread the remaining cream over the top of the cake.
- Top with banana slices, nuts and drizzle with chocolate fudge sauce. The remaining sauce can be used for serving.
- The Banana Split Ice Cream Cake must be kept covered in the freezer between serves.
- If using an ice cream machine be sure to place the bowl in the freezer the day before. Be sure to check the instructions as to how long is required (mine is 12 hours).
- In a medium sized saucepan place the thickened coconut cream, 1 1/2 Cups of coconut milk, maple syrup, salt and vanilla. Place the saucepan over a medium/low heat and warm slowly, or until the cream has 'melted' and the mixture is luke warm.
- Meanwhile, place the extra 1 Cup of coconut milk in a small bowl and whisk in the arrowroot, making sure no lumps remains.
- One the saucepan mixture has warmed, increase the heat to medium/high and add the thickened milk mixture, whisking to combine.
- Whisk/stir regualry as the mixture starts to thicken. The mixture will become custard like in it's consistancy. Be sure to whisk/stir the bottom of the pot to ensure that the mixture does not stick and burn. This will take 10-15 minutes.
- Once thickened take the mixture off the heat and add the banana. Blend with a hand mixer (or a blender or a masher and whisk) until smooth.
- Place the mixture in the fridge to cool for at least 2 hours. Once cooled, pour into the Ice Cream Machine and mix for the required time (mine was 20 minutes).
- Pour the mixture into shallow, sealed containers and freeze until set (allow 6-8 hours).
- Break the frozen mixture into pieces and place in a food processor/blender.
- Blend on high until creamy (about 2-3 minutes. It will go grainy first; don't stress it goes creamy eventually!).
- Use immediately in the Banana Split Ice Cream Cake.
- Place all the ingredients in a saucepan and and stir over a medium heat until fully incorporated.
- Ensure that you stir constantly otherwise it may stick and burn. Use immediately (if not hot or the ice cream layer will melt) or store in the fridge. The sauce will thicken in the fridge so it will need to be lightly warmed before using.
- Scoop the thickened cream from the tin, discarding the watery liquid at the bottom.
- Place the cream in a mixing bowl of a kitchen stand and beat using a whisk attachment.
- Add the maple syrup and vanilla and continue whisking until thick (this can take up to 10 minutes depending on the quality of your cream).
- Depending on your taste buds you may require more sweetener.
- Keep refridgerated.