Banana Split Ice Cream Cake

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Servings

Prep Time

30 minutes

Cook Time

1 hour

Don't worry, we won't tell anyone that except for beating the eggs, this recipe is almost effortless! No one will know how easy this is to prepare when you present them with this delicious, beautiful dessert. Cake, ice cream, chocolate, and bananas? Yes, please!

Credits

Photography and Styling by Tamar Teitelbaum

Author:

Manischewitz

Ingredients

Ice Cream Cake

4 eggs separated, room temperature
3/4 cup mashed bananas
1/4 cup Manischewitz Cottonseed Oil
12 ounce package Manischewitz Yellow Cake Mix
1/2 cup chopped nuts
8 ounces Elite Bittersweet Chocolate, melted
2 bananas, sliced thin
4 cups vanilla ice cream (dairy or parve)

Directions

Preheat oven to 350 degrees Fahrenheit.
Separate eggs. Using a mixer, beat yolks with mashed banana and oil until light and fluffy. Add cake mix gradually and beat very thoroughly.
Beat egg whites until stiff. Fold egg whites and chopped nuts into batter gently but thoroughly.
Pour batter into lightly greased nine- by 13-inch pan and bake in moderate oven 10 to 12 minutes or until toothpick comes out clean in center.
Set aside cake and let cool completely.
Meanwhile melt chocolate over double boiler and let cool down partially. When cake is completely cooled, pour chocolate over the top of the cake, spreading evenly. Place sliced bananas onto melted chocolate evenly.
Place cake in freezer for 25 minutes or until chocolate has hardened. Remove from freezer and spread a thick layer of vanilla ice cream over top of cake – refreeze for an additional 40 to 45 minutes.
Remove from freezer and serve with drizzled chocolate sauce.

Recipe Note

Note: This recipe provided with permission from kosher.com