Despite its all-American name, this no-bake dessert does not contain ice cream. Rather, it features vanilla semifreddo, an Italian frozen custard made with cream, sugar, egg yolks, and gelatin. Easy to slice and slow to melt, it's layered between store-bought chocolate wafers and banana slices and drizzled with caramel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 5h15m
Number Of Ingredients 12
Steps:
- Cake: In a small bowl, combine 2 tablespoons vanilla extract and 2 tablespoons water. Sprinkle with gelatin; let stand 5 minutes. Combine egg yolks and 1/2 cup granulated sugar in a heatproof bowl set over (but not in) a pot of simmering water. Whisk until pale and thickened, about 2 minutes. Whisk in gelatin mixture until dissolved. Transfer mixture to a cool bowl.
- Beat 2 1/2 cups cream with vanilla seeds on medium‐high speed to stiff peaks. Fold one third of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream.
- In a clean mixing bowl, beat egg whites on medium‐high speed to soft peaks. Gradually add 1/2 cup granulated sugar and beat to stiff peaks, 5 to 6 minutes. Fold into cream mixture. (You should have about 9 cups total.)
- Line a 9‐by‐13‐inch baking pan with plastic wrap, leaving a 4‐inch overhang on all sides. Arrange 18 cookies on bottom of pan, slightly overlapping. Arrange bananas over wafers in a single layer. Spread 4 cups cream mixture on top. Arrange 12 more cookies on top of cream. Fold halved cherries into remaining cream, then spread over cookies. Arrange remaining 12 cookies on top. Wrap in plastic and freeze at least 4 hours and up to 3 days.
- Caramel: In a small saucepan, stir together remaining 1 cup sugar, 1/4 cup water, and salt. Heat over medium, gently stirring occasionally, until sugar has dissolved and syrup is clear. Cook, without stirring, washing down sides of pan with a wet pastry brush a few times to prevent crystals from forming, until syrup comes to a boil. Continue to cook, gently swirling pan occasionally, until syrup is dark amber, 8 to 10 minutes.
- Remove caramel from heat; carefully pour in 1/2 cup cream (it will bubble). Stir in remaining 1/2 teaspoon vanilla until smooth. Let cool completely. Sauce can be refrigerated in an airtight container up to 2 weeks; reheat in microwave or a small pot before serving.
- Assembly: Remove cake from freezer; invert onto a platter, using plastic to pull out (if it's sticking, rub sides and bottom of pan with a warm, moist kitchen towel to loosen). Remove plastic; if desired, trim cake edges. Drizzle with 1/2 cup caramel. Beat remaining 1 cup heavy cream with confectioners' sugar on medium‐high speed to stiff peaks; dollop over cake. Sprinkle with chopped walnuts and whole cherries; serve immediately with remaining caramel on the side.
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J TV Nepal
[email protected]This recipe is too complicated for me to make.
Siera kilo Actual
[email protected]I don't have the time to make this recipe.
Salmaa Al
[email protected]This recipe is too expensive for me to make.
Tomatatata Tomatata
[email protected]This recipe is missing some important instructions.
wendye ftani
[email protected]I'm not a fan of the ingredients in this recipe.
jasmine Khaled
[email protected]This cake is way too unhealthy for me.
Psycho Storyteller
[email protected]I'm allergic to bananas, so I can't try this recipe.
Alex Flores Jr
[email protected]This recipe seems like it would be too difficult to make.
Carmen Benejan
[email protected]I'm not sure about this recipe. I don't really like banana split cakes.
Emebat Alemu
[email protected]This cake looks amazing! I can't wait to try it.
bvc bvc
[email protected]I'm definitely going to try this recipe. It looks so delicious and easy to make.
Eliana Black
[email protected]This is a great recipe for a fun and easy dessert. I love that you can use different flavors of ice cream to create your own unique cake.
Agnes John
[email protected]I'm not a huge fan of banana split cakes, but this one was really good! The ice cream and bananas were a great combination, and the whipped cream and chocolate sauce added a nice touch.
Sariah Bowles
[email protected]This cake is so delicious and refreshing. It's the perfect dessert for a hot summer day.
Ursula Ursula
[email protected]I made this cake for my son's birthday and he loved it! It was the perfect summer treat.
Prince Yayelle
[email protected]This cake is so easy to make and it's always a hit! I love that you can use different flavors of ice cream and toppings to create your own unique cake.
Alex Jibon Islam Jibon
[email protected]This was my first time making an ice cream cake and it turned out great! I followed the recipe exactly and it was easy to make. The cake was delicious and everyone loved it.
Nakalanzi Josephine
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The ice cream and bananas are a perfect combination, and the whipped cream and chocolate sauce add a touch of decadence.
Tara M
[email protected]This banana split ice cream cake was a huge hit at my last party! Everyone loved the combination of flavors and textures. It was also surprisingly easy to make, which is always a bonus.