Best banana split ice-cream cake
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Best banana split ice-cream cake
  Ice cream    Cakes    Bananas  
Last updated 6/12/2012 1:08:28 AM. Recipe ID 34975. Report a problem with this recipe.
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      Title: Best banana split ice-cream cake
 Categories: Cakes, Desserts
      Yield: 12 Servings
 
      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

MMMMM----------------------STRAWBERRY SAUCE---------------------------
  1 1/4 c  Frozen strawberries
      3 tb Granulated sugar
    1/2 ts Orange rind, grated
      1 tb Orange juice, or water
      1 ts Cornstarch

MMMMM----------------------CHOCOLATE SAUCE---------------------------
      1 c  Granulated sugar
    3/4 c  Whipping cream, or
           -evaporated milk
    1/2 c  Unsweetened cocoa powder
      1 ts Vanilla
        pn Salt
 
  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.
  




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Recipe ID 34975 (Apr 03, 2005)

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