Wednesday, September 29, 2010

This Cake is BANANAS

Hi Jerks, it's time for ice cream.
Ice cream is delicious. Cake is delicious. And we all know how great it is when you combine the two. Today, we take it to the next level. I've taken an ice cream creation icon...and turned it into a cake. An ice cream cake to be exact. I'm not even sure how the Universe is still in place. Ladies and gentleman, I present to you, the recipe for a Banana Split ice cream cake.

As I list the ingredients needed, please remember that anything worth being tasty must have quality ingredients. I will list what brands I used, however you are more than welcome to use lesser/higher quality ingredients based on your preference! Also, this recipe is extremely easy, but takes time to make (as each layer must be frozen before another layer can be added). This recipe would be better suited made the day before it is needed.

You will need:
  • 1 9x3 springform pan (I am only listing this because it is needed. It is a godsend with this recipe and worth every penny. Please do not skip this!)
  • 1 cup hot fudge sauce (either of your own recipe or bought from the store. Check near the ice cream section!)
  • 14 chocolate sandwich cookies (commonly known as 'Oreos')
  • 3 tablespoons butter or margarine, melted
  • 1 pint vanilla ice cream (I used Mayfield, but you are welcome to your own favorite brand)
  • 1 pint chocolate ice cream (I used Mayfield)
  • 1 pint strawberry ice cream (I used Haagen-Dazs)
  • 4 ripe medium size bananas
  • 1/2 cup heavy or whipping cream (or store bought whipped cream can be substituted here)
  • 1/4 cup walnuts, broken into small pieces (or whatever kind of nut you like to top ice cream with!)
  • Maraschino cherries
1. Preheat oven to 350F. In a plastic bag, finely crush cookies with a rolling pin.
2. In 9x3 springform pan, with fork, stir cookie crumbs and melted butter until evenly moistened. Press cookie mixture firmly onto bottom of pan.
Bake until crust is slightly darker on the edges (about 12-14 minutes). Place crust in freezer for about 30 minutes.
3. Meanwhile, place the vanilla ice cream in the fridge to soften it. This will take about 30 minutes.
4. Once crust is frozen and vanilla ice cream is soft, evenly spread the vanilla ice cream over the crust. Cover and freeze until firm (about 45 minutes).
5. Get your bananas and fudge ready (exciting, I know!). Cut 3 bananas lengthwise in half. Pour fudge sauce over the ice cream. This can be tricky as you may have to warm the fudge slightly so it will spread easier, however the warmer it is, the faster it will cause the ice cream to melt so you will have to work fast here. Now, arrange the bananas on top in a neat little row. Freeze cake for about 1 hour now. This will get the fudge to freeze throughly. Meanwhile, place the chocolate ice cream in the fridge to soften (again, about 30 minutes).


6. Even spread the chocolate ice cream over fudge sauce and bananas. Now we have a real party going :)
Cover and freeze until firm (about 30 min). Meanwhile, place the strawberry ice cream in the fridge to soften.
7. Spread the strawberry ice cream evenly over the chocolate ice cream. Cover and freeze until firm, about 3 hours and/or up to 2 days.

Just waiting to be eaten...

8. To serve, in small bowl with a mixer set to a medium speed, beat whipping cream until soft peaks form. Cut remaining banana into 1/2 inch slice at an angle. Next, dip a small knife in hot water, shake off the excess water, then run knife around the edge of the pan to loosen the cake. Unhinge the springform pan to free the cake. Put whipped cream on top of cake and arrange the banana slices on top. Sprinkle the nuts and maraschinos. Let stand at room temperature for about 10-15 minutes before slicing.

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