My hunka hunka burnin' love just turned another year older, and wiser, too! When I asked what birthday treat he wanted he couldn't decide. In fact, he couldn't even give me any options to choose from - may have been because he was glued to the Game Cube with his brother for hours on end - but I jumped at the chance to make something marvelous I'd seen online just days before: banana split ice cream cake. Your blood sugar spikes just reading that, doesn't it? I know. With an Oreo crust, sliced bananas, 2 kinds of ice cream, a layer of gooey fudgey goodness, and perfectly sweet strawberries and toasted coconut to top it off, how could it not? There may not be a birthday in your family or circle of friends coming up, but I'd strongly suggest you find some reason - any reason - to celebrate so you can make this cake. They won't be screaming for ice cream, my friends. They'll be screaming for you!
Banana Split Ice Cream Cake
Adapted from recipe found at Tasty Kitchen
1 package Oreos (I used double stuff w/ good results!)
1/2 stick (4 Tbsp) butter, melted
4 bananas, sliced into 1/4 inch pieces
1 pint strawberry ice cream
1 jar fudge sauce (loved special dark!)
1 pint vanilla ice cream
4 c. sliced fresh strawberries, sweetened with sugar
1 regular can whipped topping
1 c. coconut, toasted
1. Crush oreos in a food processor, or place them in a Ziploc bag & crush them with a rolling pin. Mix in melted butter & press into the bottom of a 8-10 inch spring form pan.
2. Layer sliced bananas evenly over the cookie crust until it is completely covered.
3. Spread softened strawberry ice cream over the bananas. This works best if you space individual scoops over the banana layer, then flatten and smooth them into each other with a rubber spatula. Freeze for 2 hours.
4. Remove lid from jar of fudge & warm it in the microwave for 30 seconds. Spread it evenly over the layer of strawberry ice cream & freeze for another hour.
5. Spread softened vanilla ice cream over the fudge layer the same way you did the strawberry ice cream layer. Freeze until just before you're ready to serve.
6. Remove the spring form.
7. Pile the strawberries onto the cake, leaving about 1 1/2 inch border around the edge. If you put the strawberries on earlier and let them freeze, the cake will fall apart when you cut into it. Trust me...that's why there are no pictures of individual pieces of cake.
8. Cover the edge of the cake with loads of whipped topping, and sprinkle with toasted coconut.