Banana Split Ice-Cream Cake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

4 cups strawberry ice cream
1/3 cup chocolate sauce, chilled
4 cups vanilla ice cream
1 can (14 oz.) pineapple
4 cups chocolate ice cream
1/2 cup whipping cream
1 tbsp. icing sugar
1 banana, sliced

Strawberry Sauce:
1-1/4 cup frozen strawberries
3 tbsp. granulated sugar\
1/2 tsp. orange rind, grated
1 tbsp. orange juice or water
1 tsp. corn starch

Chocolate Sauce:
1 cup granulated sugar
3/4 cup whipping cream or evaporated milk
1/2 cup unsweetened cocoa powder
1 tsp. vanilla
Pinch salt

INSTRUCTIONS

Chocolate Sauce:
In saucepan, whisk together sugar, whipping 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 corn starch; 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.

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