Go Back
–+ servings
Print
dairy-free-banana-split-ice-cream-cake-slice-2

Dairy Free Banana Split Ice Cream Cake

This recipe is dairy free, gluten free, egg free and vegan.
Course Dessert
Cuisine American
Prep Time 40 minutes
Freezing Time 3 hours
Total Time 40 minutes
Servings 8
Calories 398 kcal
Author Jereann Zann - Celiac Mama

Ingredients

  • 1 pint of So Delicious Strawberry Coconutmilk Ice Cream
  • 1 pint of So Delicious Vanilla Bean Coconutmilk Ice Cream
  • 1 pint of So Delicious Chocolate Coconutmilk Ice Cream
  • 2 small bananas or 1 large banana
  • 1/4 cup + 1 tbsp maple syrup
  • 12 cherries
  • 1/2 cup So Delicious Coco Whip
  • 1/3 cup dairy free and gluten free chocolate fudge syrup
  • 3/4 cup crushed vegan gluten free graham cracker cookies

Instructions

  1. Take out an 8x8 inch square pan and cover the bottom and sides with plastic wrap. This will keep the ice cream cake from sticking to the pan later.
  2. Remove 1 pint of Strawberry So Delicious Coconutmilk Ice Cream from the freezer and set it on the counter to thaw.
  3. Meanwhile, blend the graham cracker cookies in a food processor until they're finely ground.
  4. Place them in a bowl and add 1 tbsp of maple syrup, and mix together with your hands until it's evenly coated. The idea here is to make the cookie crumbs be just sticky enough to bind together.
  5. Layer the cookie crumbs on the bottom of your 8x8 pan to make a cookie crust bottom and place in the freezer for 10 minutes. While this is not traditionally part of Banana Splits, it helps give the ice cream cake a solid bottom which makes it hold up better when served.
  6. Remove the contents of the pint of ice cream into a medium sized mixing bowl. The ice cream should be softer, but not melted.
  7. Mix the ice cream until smooth. I use a hand mixer for this, but a stand mixer would work too.
  8. Remove the pan from the freezer and pour the smooth strawberry ice cream on top of the graham cracker cookie crust. Use a spatula to spread it evenly across the top.
  9. Place the pan back in the freezer for 30 minutes.
  10. Remove the pan from the freezer and add the chocolate syrup, spreading it with a knife or frosting spatula to make it even.
  11. Place the pan back in the freezer for 15 minutes, and take out the Vanilla Bean So Delicious Coconutmilk Ice Cream to thaw.
  12. After 10 minutes, check the ice cream to make sure it's thawed to the point of being soft (but not melted), waiting an extra 5 minutes if you think it needs more time.
  13. Remove the contents of the pint of ice cream into a medium sized mixing bowl.
  14. Mix the ice cream until smooth.
  15. Remove the pan from the freezer and pour the smooth vanilla bean ice cream on top of the fudge layer. Use a spatula to spread it evenly across the top. The key here is to spread it softly so that it doesn't mix with the fudge layer too much.
  16. Place the pan back in the freezer for 30 minutes.
  17. After 25 minutes, cut your banana lengthwise and then chop it into 1/4 inch slices.
  18. Measure out the 1/4 maple syrup and set aside.
  19. Remove the pan from the freezer and arrange the bananas across the top layer so that they're pretty close together, but not quite touching.
  20. Pour the maple syrup in between the bananas so that it creates an even layer. It's ok if the maple syrup doesn't go to the top of the bananas, you just don't want to leave spots in between the bananas that don't have any maple syrup.
  21. Place back in the freezer for 20 minutes.
  22. Remove the Chocolate So Delicious Coconutmilk Ice Cream to thaw for 15 minutes, checking after 10 minutes to make sure it's soft but not melted.
  23. Transfer to a medium mixing bowl and blend until smooth.
  24. Remove the pan from the freezer and add the chocolate layer on top of the bananas/maple syrup layer, and use a spatula to spread it evenly.
  25. Place back in the freezer for 30 minutes.
  26. Remove the So Delicious Coco Whip from the freezer and scoop out half of the package (1/2 cup) into a medium mixing bowl.
  27. Let the CocoWhip thaw for 5 minutes and then mix until smooth. This will be much more liquid-like than the ice cream layers have been, and that's what you want.
  28. Remove the pan from the freezer and pour the Coco Whip layer on top. It won't need spreading, as it should evenly spread itself.

  29. Place back in the freezer for 1 hour or until you're ready to serve it.

  30. When it's time to serve, remove the cake from the pan by pulling up on the plastic wrap, and transfer it to a plate.

  31. Cut slices and top with a splash of Coco Whip and place the cherry on top. If you like nuts, then I suggest adding a few crumbled pecans to the top.

  32. Enjoy!

Nutrition Facts
Dairy Free Banana Split Ice Cream Cake
Amount Per Serving
Calories 398 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 13g81%
Sodium 164mg7%
Potassium 204mg6%
Carbohydrates 62g21%
Fiber 8g33%
Sugar 41g46%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 3.4mg4%
Calcium 26mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.