Chocolate Covered Banana Ice Cream Cake

In the midst of this heat wave, why not give you all another excuse to eat a delicious ice cream treat.  I thought this up after I was tempted to try out the “fat free banana soft serve” you can make by tossing frozen bananas into a food processor… it’s a good thing I took that fat free “soft serve” and added fudge, caramel, oreos, chocolate covered bananas and ice cream to it (oh, and fresh whipped cream).  I guess some things are just not meant to be fat free.  Consider this my take on a Banana Split ice cream cake and indulge.

INGREDIENTS

  • 20 whole Oreo cookies
  • 3 tbsp butter, melted
  • 2 ripe bananas, frozen
  • 1-2 ripe (but not overly ripe) bananas, not frozen and sliced 1/4″ thick
  • 1 – 11.5 oz bag milk chocolate chips (I used Ghirardelli) + 1 tbsp shortening (I use Crisco)
  • 2 – 1.5 quarts Edy’s Vanilla Bean Ice Cream
  • Approximately 1 cup chocolate fudge, warmed so it’s loose (can be store-bought or homemade) + more for decorating
  • Approximately 1 cup caramel sauce (store-bought or homemade) + more for decorating
  • 2 cups fresh whipped cream for decorating (store-bought or homemade)

HOW TO MAKE IT

  • Cut a 24-by-6-inch strip of parchment paper (you can also use plastic wrap)
  • Butter the side of an 8-inch springform pan, then line the side with the parchment paper; the paper will extend a bit above the rim of the pan
  • Place the Oreos in your food process and process until they’re fine crumbs – then add in the melted butter and pulse a few times until it’s incorporated
  • Press the Oreo crumb mixture into the bottom of the pan to form your crust – you can extend it up the sides if you want, set aside
  • Line a sheet pan with wax paper to prepare for the chocolate dipped banana slices
  • Pour the chocolate chips into a microwave safe bowl and microwave on high in 30 second intervals, stirring in between (I never exceed 1 minute 30 seconds)
  • Dip your unfrozen banana slices into the chocolate and place in the refrigerator on a wax paper lined sheet pan
  • Take your frozen bananas and ice cream out of the freezer – set aside ice cream to thaw while you prep bananas
  • Place frozen bananas in the food processor and process until very smooth (this takes a bit of time but WILL happen) – scrape down the sides as needed, it will be the consistency of soft serve
  • Now you’re ready to assemble…
  • Put a layer of chocolate dipped bananas on top of the Oreo crust
  • Next, put down a thick layer of ice cream (halfway up the pan) – smooth it out with a spatula
  • Now add your layer of soft serve banana goodness
  • Next heavily drizzle your fudge and caramel, then add vanilla ice cream until you’ve reached the top of your pan – smooth it out with a spatula
  • Freeze until firm, at least 6 hours or overnight
  • Remove the side of the springform pan and the parchment and decorate with the whipped cream and more fudge and caramel
  • Serve immediately or freeze for up to 2 days

*To get this look with the decorating, I used squeeze bottles for the fudge and caramel sauces and a pastry bag for the whipped cream

 

   

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