1 2 3 Banana Split Ice Cream Cake
Discover the ultimate no-bake treat with this *1 2 3 Banana Split Ice Cream Cake*! Layers of creamy indulgence come together in this nostalgic dessert inspired by the classic banana split. A buttery graham cracker crust serves as the base, topped with fresh banana slices and three lush layers of softened vanilla, strawberry, and chocolate ice cream. Finished with a decadent drizzle of hot fudge, fluffy whipped cream, crunchy peanuts, and sweet maraschino cherries, this frozen dessert is as stunning as it is delicious. Perfect for parties or summer gatherings, this easy-to-make ice cream cake requires just 30 minutes of prep and delivers an irresistible combination of flavors and textures. Whether you're craving a slice of childhood nostalgia or a refreshing show-stopper, this banana split-inspired dessert will be your new favorite go-to!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 1 stick (melted) Unsalted butter
- 3 large Bananas
- 4 cups (softened) Vanilla ice cream
- 4 cups (softened) Strawberry ice cream
- 4 cups (softened) Chocolate ice cream
- 1 cup Hot fudge sauce
- 2 cups Whipped cream
- 0.5 cup Chopped peanuts
- 12 whole cherries (stemmed) Maraschino cherries
Instructions
Prepare a 9x13-inch baking dish by lining it with parchment paper or greasing it lightly with cooking spray.
In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared baking dish to form the crust. Freeze for 10 minutes.
Peel and slice the bananas into thin rounds. Arrange the banana slices in a single layer over the crust.
Spread the softened vanilla ice cream evenly over the banana layer. Freeze for 10 minutes.
Next, spread the softened strawberry ice cream evenly over the vanilla layer. Freeze for an additional 10 minutes.
Finally, spread the softened chocolate ice cream over the strawberry layer, smoothing the top. Freeze for 4 hours or until the layers are firm.
Before serving, drizzle the hot fudge sauce over the top of the cake.
Spread or pipe the whipped cream evenly across the top of the cake as a garnish.
Sprinkle the chopped peanuts over the whipped cream.
Top with maraschino cherries, spacing them evenly for decoration.
Slice and serve immediately. Store leftovers in the freezer for up to 1 week.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 62.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 237 mg | 18% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
