Banana Split Ice-Cream Cake Recipe - Cooking Index
Banana Split Ice-Cream Cake Recipe - Cooking Index
| 4 cups | 948ml | Strawberry ice cream |
| 1/3 cup | 78ml | Chocolate sauce - chilled |
| 4 cups | 948ml | Vanilla ice cream |
| 14 oz | 397g | Canned pineapple |
| 4 cups | 948ml | Chocolate ice cream |
| 1/2 cup | 118ml | Whipping cream |
| 1 tablespoon | 15ml | Icing sugar |
| 1 | Banana - sliced | |
| Strawberry Sauce | ||
| 1 1/4 cups | 296ml | Frozen strawberries |
| 3 tablespoons | 45ml | Granulated sugar |
| 1/2 teaspoon | 2.5ml | Orange rind - grated |
| 1 tablespoon | 15ml | Orange juice - or water |
| 1 teaspoon | 5ml | Cornstarch |
| Chocolate Sauce | ||
| 1 cup | 198g / 7oz | Granulated sugar |
| 3/4 cup | 177ml | Whipping cream - or milk |
| 1/2 cup | 55g / 1.9oz | Unsweetened cocoa powder |
| 1 teaspoon | 5ml | Vanilla |
| 1 pinch | 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
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