If your favorite Mister Softee sweet was an ice cream sandwich, this creation from The Perfect Cake, a new cookbook out this month by America’s Test Kitchen, needs a spot in your summer dessert rotation. Here’s the scoop:
“Served with a topping of old-school nostalgia, the banana split is the ultimate ice cream sundae. Our festive ice cream cake is like a massive banana split; it duplicates its flavor and offers an ultracharming appearance. To give the sundae the structure of a cake, we lined the edge of a springform pan with cut store-bought ice cream sandwiches. That took care of the chocolate and vanilla; next we filled the center of the cake with bright strawberry ice cream. We froze the cake at this stage and patiently waited to get to the fun part: the topping. Hot fudge was a must, and store-bought fudge sauce was the perfect frosting substitute for this cake. A generous fluff of whipped cream dolloped in the center, a sprinkling of chopped walnuts, and, of course, banana, were iconic adornments. A cherry on top was the finishing touch for our sundae cake.”
Banana Split Cake
By
Ingredients
- 8 ice cream sandwiches
- 3 pints strawberry ice cream
- 1 cup heavy cream
- 1 cup hot fudge sauce, warmed
- ⅓ cup walnuts, chopped
- 1 ripe banana, peeled, halved lengthwise, and sliced
- 1 maraschino cherry, for garnish (optional)
Directions
Chill 9-inch springform pan in freezer. Cut each ice cream sandwich in half lengthwise, then cut it in half crosswise to yield 4 pieces. Transfer sandwich pieces to plate and freeze until very firm. Line outer edge of chilled springform pan with sandwich pieces, arranging them lengthwise. Scoop ice cream into large bowl and, using large rubber spatula or wooden spoon, break up scoops of ice cream. Stir and fold the ice cream to achieve smooth consistency. Fill center of pan with softened ice cream and smooth surface. Wrap cake tightly with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
Using stand mixer fitted with whisk attachment, whip cream on medium-high speed until soft peaks form, about 1 minute. Microwave hot fudge sauce in bowl until warmed. To unmold cake, remove sides of pan and slide thin metal spatula between cake bottom and pan bottom to loosen, then slide cake onto platter. Spoon warmed fudge sauce onto center of cake and spread almost to edge. Dollop with whipped cream and top with walnuts and banana. Top with cherry, if using. Serve immediately
Kitchen Counter
Serves 8 to 10.
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