posted by Sparkie 04-01-100 5:29 PM
Banana Split Ice-Cream Cake
4 cups Strawberry ice cream
1/3 cup Chocolate sauce, chilled
4 cups Vanilla ice cream
1 can (14 oz.) pineapple
4 cups Chocolate ice cream
1/2 cup Whiping Cream
1 tbsp. Icing sugar
1 Banana, sliced
Strawberry Sauce:
1 1/4 cups Frozen strawberries
3 tbsp. Granulated sugar
1/2 tsp. Grated Orange rind
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 Cocoa powder
1 tsp. vanilla
Pinch of salt
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 puree 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 about 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: In small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch, stir into pan and cook 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. (It looks nice if you pipe the cream with a rosette shape, and top with a slice of banana and alternate with marashino cherries.)
Chocolate Sauce: In saucepan, whisk together sugar, whipping cream, cocoa, vanilla and salt until smooth. cook over medium heat, stirring for 8 - 10 minutes or until thicken and smooth. Let cool.
Makes 1 1/2 cups.