Banana Split Ice Cream Torte | Midwest Living

Banana Split Ice Cream Torte

Banana Split Ice Cream Torte

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  • Makes: 10 servings
  • Prep 25 mins
  • Freeze 7 hrs to 24 hrs

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A crust of crushed sugar cones holds two frosty layers: chocolate ice cream studded with chopped banana and strawberry ice cream bejeweled with pineapple.


  • 1 4 - 5 1/4 - ounce package rolled sugar ice-cream cones (12), broken
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • 1 14 - 16 - ounce carton chocolate ice cream
  • 1 cup finely chopped banana
  • 1 14 - 16 - ounce carton strawberry ice cream
  • 1 8 - ounce can crushed pineapple (juice pack), well drained
  • Hot fudge-flavored ice cream topping, slightly warmed
  • Whipped cream
  • Chopped nuts
  • Whole maraschino cherries with stems


  1. For crust: In a food processor, combine broken cones and sugar. Cover; process until fine crumbs. Add melted butter. Cover; process until combined. In a 9-inch springform pan, press crumb mixture evenly onto bottom and 1 1/2 inches up sides. Set aside.
  2. For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Cover; freeze about 3 hours or until firm.
  3. In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Cover; freeze for 4 to 24 hours.
  4. To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.

Nutrition Facts

(Banana Split Ice Cream Torte)

Servings Per Recipe 10, vit. C (mg) 5, calcium (mg) 144, Potassium (mg) 258, vit. A (IU) 627, chol. (mg) 54, Fat, total (g) 19, sodium (mg) 162, cal. (kcal) 373, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, Trans fatty acid (g) 0, pro. (g) 5, iron (mg) 1, sugar (g) 35, carb. (g) 49, Thiamin (mg) 0, sat. fat (g) 11, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 4, Folate (µg) 32, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, Riboflavin (mg) 0

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