Free Recipe Banana Split Ice-Cream Cake
Recipe Type: Free Cake Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Banana Split Ice-Cream Cake Recipe
4 c Strawberry ice cream
1/3 c Chocolate sauce, chilled
4 c Vanilla ice cream
14 oz Canned pineapple
4 c Chocolate ice cream
1/2 c Whipping cream
1 tb Icing sugar
1 Banana, sliced
STRAWBERRY SAUCE
1-1/4 c Frozen strawberries
3 tb Granulated sugar
1/2 tb Orange rind, grated
1 tb Orange juice, or water
1 tb Cornstarch
CHOCOLATE SAUCE
1 c Granulated sugar
3/4 c Whipping cream, or
Evaporated milk
1/2 c Unsweetened cocoa powder
1 tb Vanilla
pn Salt
Banana Split Ice-Cream Cake Preparation
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 Posted to EAT-L Digest – 5 June 96 Date: Thu, 6 Jun 1996 17:24:54 -0700 From: Martha H Sheppard <marthahs@IX.NETCOM.COM> Recipe By : Paul A. Meadows <ag441@ccn.cs.dal.ca> From: Date:
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