An icecream torte may seem a little untraditional as a Birthday Cake but when I was planning a birthday cake for Miss 4’s family birthday dinner, we had already had her party and her actual cake. We still needed something cake-like to cut on her real birthday. I had been eyeing this recipe for some time and felt it was the perfect opportunity to give it a go. Warm February evenings could definitely cope with the cooling-down-deliciousness of a Banana Split Ice Cream Torte!
It’s the first time I’ve made an icecream cake and there were multiple steps to its’ creation. My photo taking of the actual torte was atrocious, so instead I’m sharing pictures of my precious girl who was excited about apportioning herself the largest piece of cake {and who had also had her ears pierced earlier that same evening. It had only been a whooooole year of asking for them to be done! Not one tear shed, but plenty of smiles!)
The melt in your mouth amazingness of this torte was incredible. The combination of the flavours and textures was so perfect. The crunch of the chocolate base, the bite of the banana, the richness of the hot fudge sauce and the (obviously) creaminess of the icecream, along with the delicate flavour of the crushed pineapple all combined to create a serious taste sensation! My father in law appreciates most of my sweet treats and is always complimentary. But he made sure to mention of his appreciation for this cake several times over the course of the evening!
Banana Split Ice Cream Cake
Feeds 8
Ingredients
15 whole Oreo cookies
3 T melted butter
3-4 ripe bananas, sliced approximately 7cm thick
1/2 litre strawberry ice cream, softened slightly
1 cup hot fudge sauce, warmed
1/2 litre vanilla ice cream, softened slightly
280 grams frozen berries, thawed and drained
Whipped cream, for garnish
Chopped walnuts, for garnish
400g tin of crushed pineapple, to serve
Directions
Line the bottom of an 20cm springform pan with baking paper. Place the Oreos in the bowl of a food processor and pulse until very finely ground. Add the melted butter to the bowl with the cookie crumbs and pulse until evenly moistened. Pour the crumbs into the bottom of the springform pan and press down firmly in an even layer to cover the bottom (but not the sides) of the pan. Lay the slices of banana over the cookie crust, fitting as many as you can into a single layer. Add the strawberry ice cream over top and smooth in an even layer over the banana slices. Cover with gladwrap and place to the freezer to chill until the ice cream is very firm (3 hours +).
Spread the hot fudge sauce over the strawberry ice cream and smooth with a spatula. Return to the freezer until the fudge layer is firm, about 30 minutes. Once the fudge layer is firm, spread the vanilla ice cream in an even layer over the top. Cover and return to the freezer until the ice cream is very firm (3 hours +).
When you are ready to serve the torte, soak a towel in very warm water and squeeze out all the excess water. Wrap the towel around the sides of the springform pan for about 30 seconds to help loosen them from the torte. Carefully remove the sides of the pan.
Top with the thawed strawberries. Garnish as desired with whipped cream and chopped walnuts.
Let stand at room temperature for approximately 15 minutes before slicing. Serve with crushed pineapple as an accompaniment.
Source: Annies_Eats
The Bubbalino Kitchen 