Banana Split Ice Cream Cake

Step 1

Lightly grease and line the bottom and sides of a 9” springform pan (see Chef’s Tips) with parchment paper; ensure parchment paper extends an inch or two above the rim of the pan. Set aside.

Step 2

In a medium bowl, combine the graham cracker crumbs and salt until well mixed. Add in the melted butter and mix until crumbs are thoroughly coated. Transfer the crumbs into the prepared pan and firmly press the crumbs evenly into the bottom. Use a flat-bottomed glass or dry measuring cup to help. Place into the fridge to chill.

Step 1

Place the cold water into a small bowl or measuring cup. Sprinkle the gelatin over the water's surface; bloom for 5 minutes.

Step 2

In a medium, heavy-bottomed pot, combine mashed bananas and simple syrup. Place over medium heat and stir until bananas are cooked through, 5 to 8 minutes. Remove from heat to cool slightly.

Step 3

In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until thick and medium peaks form. Transfer to a bowl and place in the fridge until needed.

Step 4

In the same stand mixer bowl (no need to wash) using the paddle attachment, cream together cream cheese, the Redpath® Golden Yellow Sugar, and sweetened condensed milk at medium-low speed until smooth, thick, and lump-free. Set aside.

Step 5

Stir the bloomed gelatin into the warm banana mixture until completely dissolved. Temper the banana mixture by adding ¼ cup (63 ml) of the cream cheese mixture to the banana mixture while continuously stirring. Stir small amounts of the cream cheese mixture into the banana mixture until the banana mixture is approximately the temperature of the cream cheese mixture. Fold the tempered banana mixture with a large rubber spatula into the remaining cream cheese mixture.

Step 6

Fold in the chilled whipped cream until evenly combined. Transfer and evenly spread the filling over the graham cracker crust. Place pan in the freezer; 45 minutes.

Step 7

Remove from freezer. If desired, line the sides of the pan with sliced bananas. Place a layer of sliced bananas on the surface of the pie. If desired, drizzle bananas with butterscotch/caramel or strawberry sauce. Place back into the freezer until needed.

Step 1

In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and Redpath® Icing Sugar until smooth and creamy.

Step 2

Add about ½ cup (125 ml) of the heavy cream and the vanilla extract into the cream cheese mixture and whip on medium-low speed until homogenous.

Step 3

Add in the remaining heavy cream. Start at medium-low speed until the cream begins to thicken. Increase speed to medium-high and whip until stiff peaks form. Transfer about 1 cup of the whipped cream into a piping bag fitted with a star or plain piping tip.

Step 1

Remove pie from freezer. Evenly cover and spread the remaining whipped cream over the banana slices using an offset spatula.

Step 2

Pipe rosettes, “kisses”, or “dots” around the perimeter of the pie. Add desired toppings (cherries, crushed peanuts, chocolate, or sprinkles).

Step 3

Place the decorated pie back in the freezer; 1 hour.

Step 4

When ready to serve, carefully unlatch and remove the ring from the springform pan. Slide a large offset spatula under the crust to release it from the bottom of the pan and place the pie onto a platter. Carefully peel off the parchment paper sides. Drizzle edges with chocolate sauce, if desired.

Step 5

Place in the refrigerator to temper; 20 to 30 minutes. This makes the pie easier to slice and serve. Use a sharp chef’s knife dipped in hot water and wiped dry to cut slices from the pie.

Image