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Gemma's Bigger Bolder Baking Banana Split Ice Cream Cake
Hi Bold Bakers! With the lovely summer weather, the requests for ice cream cake have been
pouring in. So I'm going to take my famous No Machine Ice Cream recipe and pair it with
my fabulous Banana Bread and make a Banana Split Ice Cream Cake. So let's get baking!
So we're going to start out by making the banana bread. Now a lot of you have asked
me for my go-to banana bread recipe and I'm excited to share that with you because it's
a really good one.
So we're going to start out in a large bowl. We're going to add in our flour, sugar, baking
powder, salt and cinnamon and then mix really well together.
In a separate bowl we're going to mash up our bananas with a fork really nice and fine.
Feel free to use bananas that are a little black on the outside and overripe because
they work really well in banana bread and they have a lovely sweetness to them.
Lovely! Our banana is nice and fine and mushed up. So to this we're going to add in our egg,
vanilla extract and flavorless oil. I'm using sunflower oil but you can use vegetable oil,
coconut, I just don't advise using olive oil because it's kind of strong in flavor.
And then mix them really well together.
Now simply add your wet ingredients into your dry and mix together with a spatula until
just combined. You want to take care that you do not over mix this cake.
I want my ice cream cake to be high rather than wide so I'm going to bake it off in a
six inch tin. Now just pour it into your tin. So if you're baking this off just to have
a loaf of banana bread you can add in some blueberries, which I love to do, some toasted
pecans or even fresh cherries.
I'm ready to pop my banana bread into the oven. You want to bake it off at 350F/180C.
You'll know when it's done because it's gorgeous golden brown on top and firm in the middle.
While your banana bread is baking, you'll want to already have your ice cream ready.
Now I made my two ingredient No Machine Ice Cream and I made vanilla flavor but feel free
to use any ice cream and flavor that you like.
I'm pretty sure my banana bread is done. The timer just went off and my whole kitchen smells
like warm, roasted bananas so let's have a little look. Check this guy out. It's beautiful
golden brown on top. It smells amazing. Nice vanilla. A little warm cinnamon. It's nice
and firm on top. We're going to set this guy aside and let it go totally cold and then
start to assemble our Banana Split Ice Cream Cake.
Now that our banana bread has gone totally cold, it's time to cut it. Now feel free to
make your banana bread up to two days in advance because it will be much easier to work with
the longer it sits. With a serrated knife, you just want to make one clean cut through
the middle of your banana bread. That is a beautiful banana bread. Nice chunks of banana.
That's always a good sign.
And this...oh my gosh, it smells amazing!
So our next step is to take the bottom layer of our cake on the paper and pop it back into
the tin you baked it in. So the reason that I did this is because we're going to put a
lovely thick layer of vanilla ice cream in on top of this and we're going to pop the
lid on top and what this is going to do is give our lovely cake an overall uniformed finish.
Now just scoop on some of your no machine ice cream. You want to make sure that your
ice cream is a little bit soft because it makes it much easier to spread. Once you have
all of your ice cream in there go along with a little butter knife and just spread it out
so there are no gaps in it.
Ok. On with our top layer. Once you have your ice cream layer in there we're going to put
this guy back in the freezer so it can set up nice and hard again. When we take it out,
we're going to decorate it all over.
It's been fifteen minutes and our ice cream layer is frozen in the middle so now we're
going to start to decorate this ice cream cake just like you would a regular cake but
instead of frosting we're going to use ice cream.
So what I'm going to do now is actually cut off the top of this cake to make it nice and
flat so we have an even top to decorate on.
Ok. Perfect! And remember that any scraps left over belong to the baker, which is me.
Mmm.
What we're going to do now is cover the entire cake in ice cream and we're going to decorate
it just like you would a normal cake.
Now to get it out of the tin we're going to turn it over. And take it out upside down.
One reason to do this is because the bottom always makes a really good flat surface to decorate.
What you want to do now is do a layer of our ice cream which is essentially the icing for
our cake all over.
I have a little turntable that I'm going to decorate my cake on. For this stage you want
to make sure that your ice cream is soft but not too soft so it's easy to work with. Now
what we want to do is put this cake back in the freezer and let the ice cream get nice and hard.
Now that the ice cream on the outside is frozen you can see there are holes and things that
we want to fill in so we're going to go with even more ice cream all over again. Lay your
ice cream on nice and thick and cover up any imperfections.
So this next part is really fun because you start to see how it becomes a Banana Split
Ice Cream Cake and one thing that is going to do that is sprinkles.
Add sprinkles all around the bottom of your cake to make a lovely colorful border. One
way to make this ice cream cake extra BIG & BOLD is to add extra scoops of ice cream
on the top. Do not be shy with this ice cream. Then drizzle on layers of rich chocolate sauce,
some fresh strawberry sauce and ribbons of my signature salted caramel. You can even
add more sprinkles and of course, don't forget your cherry on top.
If you're going to make an ice cream cake, you may as well make it BIG & BOLD!
Oh my gosh, this is absolutely divine. It's the best of both worlds: Ice Cream & Cake!
Mmm.
Thank you so much for watching and subscribing to my channel. I'll see you back here every
Thursday for more Bigger Bolder Baking.