This Banana Split Ice Cream Cake is possibly THE BEST dessert I’ve ever made. It’s SO GOOD, perfect for any occasion. EVERYONE loves this dessert and let me tell you, there won’t be any leftovers! (Printable recipe below) This post may contain Amazon affiliate links

Make sure you have plenty of time to create this. It’s actually very easy to make, it just takes time for all of the layers to set. I took my time and made this over a course of a few days. Plan ahead, as a result, you’ll have an easy dessert that everyone will rave about!

This Banana Split Ice Cream Cake has layers and layers of yummy goodness. It’s so pretty when you lift off the side of the pan and fun to see all of the beautiful layers!

You want to make sure each layer if completely frozen before adding the next, so plan ahead. A few days in advance is a great start.

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You will need:

• 9″ springform pan
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter
• 2 1/2 – 3 bananas, sliced
• 1 pint chocolate ice cream*
• 1 jar (11.75 oz.) hot fudge
• 1 pint strawberry ice cream*
• 1 1/2 cups strawberry freezer jam
• 1 pint vanilla ice cream*
• 1 banana, pureed
• 1 tsp banana extract (optional)
• rainbow jimmie sprinkles
• 8 oz. Cool Whip
• Maraschino cherries with stems
• disposable piping bags
• Ateco #848 jumbo closed star piping tip
• chocolate candy melts (optional)

**IMPORTANT** You’ve probably noticed that 1 pint of ice cream doesn’t really equal a pint anymore.  Instead of 16 oz, it’s only 14.  That’s okay because if you buy ice cream by the half gallon it’s actually cheaper! So just measure out about 2 cups of melted ice cream for the ice cream layers.

Directions:

Mix the graham cracker crumbs, sugar and melted butter together.

Press mixture in the bottom of a 9″ springform pan.

Slice 2 or 3 bananas and place on top of the graham cracker crust. Freeze for at least 30 minutes.

Soften the chocolate ice cream and spread on top of the banana layer. Freeze for 2 hours or more.

Take lid off of the hot fudge jar and microwave for 30 seconds.

Mix and spread on top of the chocolate ice cream layer. Freeze for 2 hours or more.

Soften strawberry ice cream and spread on top of the hot fudge layer. Freeze for 2 hours or more.

Microwave strawberry jam for about 15 seconds. Stir. Return to microwave until pourable in 10 second intervals.

Pour on top of strawberry ice cream. Freeze for 2 hours or more.

For the top layer you’ll need vanilla ice cream, pureed or mashed banana & banana extract.

Soften the vanilla ice cream. Puree or mash 1 banana. Mix the pureed banana, banana extract and vanilla ice cream together. Spread on strawberry jam layer. Freeze for 2 hours or ideally overnight.

Melt chocolate candy coating according to package instructions. Using a piping bag with the tip cut off, pipe pretty designs onto parchment paper. Place in refrigerator for about 15 minutes to set.

After completely frozen, remove the cake from the springform pan.

Sprinkle rainbow jimmie sprinkles on top of the cake in the middle.

Next, place Cool Whip in a piping bag fitted with a jumbo closed star tip and pipe 8 large rosettes.

Place the chocolate designs in front of each rosette.

Top each rosette with a maraschino cherry!

Ok, ok. I know what you’re thinking. Where’s the pineapple? Well, I happen to be allergic to pineapple so I skipped it. But you can add it as a top layer! And sprinkle chopped nuts if desired.

Honestly, on of the best desserts I’ve ever made!

Banana Splits were my dad’s all-time favorite dessert and I know he would have loved this. I hope you are having all the banana splits your heart desires in Heaven Dad!