Banana split ice cream cake

Name: Banana split ice cream cake
Total time: 45 min
Yield: 18 servings
Ingredients: 168 ml graham cracker crumbs; 113.5 g unsalted butter; 5 medium banana; 1.42 l strawberry ice cream; 117 g chopped walnuts; 180 ml chocolate morsels; 200 g sugar; 252 ml evaporated milk; 1 tsp vanilla extract; 226.8 g whipped topping

A decadent dessert perfect for summer, this Banana Split Sundae Ice Cream Cake recipe serves 18 and covers 8% of your daily vitamins and minerals. It takes approximately 45 minutes to prepare and is great for summer gatherings. Try this twist on the classic banana split for a delicious treat.

Ingredients

graham cracker crumbs

168 ml

unsalted butter

113.5 g

banana

5 medium

strawberry ice cream

1.42 l

chopped walnuts

117 g

chocolate morsels

180 ml

sugar

200 g

evaporated milk

252 ml

vanilla extract

1 tsp

whipped topping

226.8 g

Method

In a small bowl, combine the graham cracker crumbs and the melted butter. Set aside 1/4 cup of the mixture then press the remainder into the bottom of a 9 x 13 pan.
Place the bananas in a single layer over the crust.
Spread the softened ice cream on top and smooth.
Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 2 hours.
In a medium saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth.
Add the confectioner's sugar and evaporated milk. Cook, stirring constantly over medium heat until slightly thickened and smooth, about 8 minutes.
Remove the pan from the heat and stir in vanilla. Cool the mixture about 30 minutes stirring occasionally.
Pour the mixture over the ice cream and freeze until firm, about 1 hour.
Spread the whipped topping over the chocolate layer and sprinkle with reserved crumbs. Freeze for at least 4 hours or overnight.
Remove from freezer 20 minutes before serving.

Nutrition:

448 kcal

Carbs

59 g

Fat

22 g

Protein

5 g

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