Best: Banana Split Ice-cream Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Strawberry ice cream,
1/3 cup: Chocolate sauce, chilled
4 cup: Vanilla ice cream,
14 ounce: Canned pineapple,
4 cup: 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: Cornstarch,
CHOCOLATE SAUCE
1 cup: Granulated sugar,
3/4 cup: Whipping cream, or evaporated milk
1/2 cup: Unsweetened cocoa powder,
1 tsp: Vanilla,
pn Salt,
Directions:
Chocolate Sauce: In saucepan, whisk together sugar, shipping 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 cornstarch; 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.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp
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 cornstarch; 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.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Source from luhu.jp