Banana split ice cream cake

Happy national ice cream day! I couldn’t let the day pass without celebrating one of my favorite foods! Because I can’t just do things the simple way, and make a regular banana split, I decided to make a banana split cake, made from layers of banana chiffon cake, 3 flavors of ice cream, homemade sauces, and topped with cherries.

20170715_184603

I would recommend starting this at least one day before you need it. The cake components need time to set, and shouldn’t be rushed. I also recommend making the chocolate sauce right before you assemble the cake, otherwise it will thicken up too much and won’t be pourable.

BANANA CHIFFON CAKE

  • 2 c all-purpose flour
  • 1 ½ c granulated sugar divided
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 ½ ripe bananas, mashed
  • 1/2 cup vegetable oil
  • ¾ c water
  • 7 eggs
  • 1 tsp vanilla
  • 1/2 teaspoon cream of tartar

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Separate eggs, placing the whites in the bowl of a mixer and the yolks in a large mixing bowl.20170711_224103
  3. Add ½ cup of sugar and the cream of tarter to the whites.
  4. Using a whisk attachment, whip until stiff peaks form.
  5. While the whites whip, add the mashed bananas, oil, water and vanilla to the yolks. Whisk until well combined.20170711_224854
  6. Add the flour, remaining cup of granulated sugar, baking powder, and salt to the yolk mixture.20170711_225153
  7. Whisk until well combined and smooth.20170711_225321
  8. Once the whites have come to stiff peaks, fold the whites in to the batter carefully but thoroughly.20170711_225619
  9. Spray the bottom only of 3-9” round cake pans, and line with parchment.20170711_225754
  10. Separate batter evenly between the 3 pans.20170711_230118
  11. Bake at 350 until golden brown, and the middle of the cake springs back to the touch, or a toothpick comes out clean when inserted in to the middle of the cake.
  12. Once cooled, refrigerate the cakes until cold.

PINEAPPLE OR STRAWBERRY SAUCE

  • 1 ¼ c crushed pineapple or thawed frozen strawberries
  • ¼ c water
  • ¼ c sugar
  • 1 T pectin

DIRECTIONS

  1. Place fruit and water in a pot and bring to a boil over medium heat.20170712_231721
  2. In a separate bowl, stir together sugar and pectin, add to the boiling fruit.20170712_231234.jpg
  3. Stir constantly for 20 minutes, until thickened slightly.20170712_232021
  4. Skim off any foam.20170716_121914
  5. Refrigerate until use.20170712_233033

 

CHOCOLATE SAUCE

  • 8 oz chopped dark chocolate
  • 10 oz heavy cream
  1. Place chopped chocolate in a heat proof bowl.
  2. In a small saucepan, bring cream to a boil over medium heat.
  3. Pour the hot cream over the chocolate and let sit for 5 minutes.20170715_182214
  4. Whisk until incorporated and glossy.20170715_182605
  5. Cover the surface with plastic wrap, hold until it is just cooled but still pourable.

ASSEMBLY

  • 1 pint chocolate ice cream
  • 1 pint strawberry ice cream
  • 1 pint vanilla ice cream
  • 1 ½ c heavy cream
  • 3 Tbsp powdered sugar
  • Maraschino cherries with stems
  • Chopped peanuts
  • Banana cake layers
  • Pineapple sauce
  • Strawberry sauce
  • Chocolate sauce

DIRECTIONS

  1. Let the ice cream sit out until soft but not too melted.20170712_221427
  2. Line the 9” cake pans with parchment. One at a time, place the whole pint of ice cream in a cake pan and spread out in an even layer. Repeat with remaining 2 pints and pans.20170712_232318
  3. Place the cake layers, top side down in each of the pans. Freeze until solid, about 2 hours.20170712_232403
  4. Once the layers are set, and you’re ready to build, starting with the strawberry layer, peel the parchment off the cake layer Run a knife along the edge of the cake and ice cream to loosen the sides.20170715_183002
  5. Carefully run hot water over the bottom of the pan, using your hand to support the cake, then tap the pan on the counter until the layer comes out.20170715_183022
  6. Place the layer on your serving plate, ice cream side up, and remove the parchment ( I also use a cake board under the cake, but it’s not mandatory).20170715_183116
  7. Spread the strawberry sauce evenly over the layer, letting some drip down the side.20170715_183148
  8. Repeat the steps with the vanilla ice cream layer and pineapple sauce.20170715_183355
  9. Finish with the chocolate layer and chocolate sauce.20170715_183529
  10. Freeze the built cake while you prep the remaining items, and you’re ready to serve.
  11. Whip the cream with the powdered sugar until stiff. Place in a piping bag with a large star tip.20170715_183831
  12. Chop the peanuts.20170715_182318
  13. Pull out the cherries and allow them to dry briefly in a paper towel.
  14. Once you’re ready to serve, pipe several large rosettes around the top of the cake, as well as one in the center.20170715_183906
  15. Sprinkle the chopped peanuts over the whipped cream.20170715_183948
  16. Top each rosette with a cherry.20170715_184329
  17. Enjoy!!20170715_184327

Lucky Ice Cream Pie

 

20170317_000950

I love any excuse to make something delicious. Christmas, Mother’s Day, Arbor Day, it doesn’t matter to me as long as I can make something. This year my St. Patrick’s day was also inspired by another holiday, pi day.

I’ve seen a lot of recipes that utilize the marshmallows in lucky charms, but seem to neglect the poor cereal. All I can think of is that lonely box of de-marshmallowed cereal. So I utilized the cereal to make a pressed crust to form the base of the pie.

20170315_212620

A few tips for making this as well. You don’t need to warm up the ice cream before mixing it, that’s why I used the stand mixer.  If you let the pie sit overnight the marshmallows soften up nicely from the moisture but still add texture. Also, gel food colorings like americolor are best for this sort of thing, and you can change up the color or flavor of the ice cream for other holidays.

 

Lucky Ice Cream Pie

 

Lucky Charms crust

  • 4 ounces lucky charms cereal, marshmallows set aside
  • 3 ounces butter, melted
  • pinch salt
  • 2 tablespoons rainbow sprinkles
  1. Place cereal in a food processor and process until broken in to small pieces. 20170315_213842
  2. Transfer cereal to a bowl and mix in remaining ingredients.
  3. Press crust mixture evenly in to a pie tin.20170315_233944
  4. Bale for 8 minutes. Cool completely before use.

 

Marshmallow ice cream filling

  • 1 gallon vanilla ice cream
  • 1 1/2 cups lucky charms marshmallows
  • 1 1/2 cups Marshmallow fluff
  • green food gel coloring

20170315_233642

  1. Place 3/4 of the ice cream in a stand mixer with 3 drops of green food coloring. Mix until evenly colored and smooth.20170315_234037
  2. Quickly fold both marshmallows in to the ice cream. 20170315_234134
  3. Place the filling in the cooled pie shell, and carefully spread evenly in the shell.20170315_234433
  4. Freeze for at least 2 hours.20170315_234545

 

Whipped cream cloud topping

  • 1 pint heavy whipping cream
  • 1/4 powdered sugar
  • 1/4 cup lucky charms marshmallows
  • gold dragees
  • rainbow sprinkles

20170316_235237

  1. Whip heavy cream and powdered sugar until stiff but not over whipped.
  2. Place in a piping bag fitted with a large round tip.
  3. Pipe various size dollops across the top of the pie, covering the ice cream.20170316_235452
  4. Sprinkle with gold dragees, rainbow sprinkles and extra lucky charms marshmallows.20170317_000011
  5. Enjoy!

20170317_000855