Mini Banana Split Ice Cream Cake
A decadent mini cake that combines banana, chocolate, and strawberry ice cream, topped with whipped cream and fruit for a delightful twist on the classic banana split.
Ingredients
- 1 pint banana ice cream softened
- 1 pint chocolate ice cream softened
- 1 pint strawberry ice cream softened
- 1 cup whipped cream
- 1/2 cup graham cracker crumbs
- 2 ripe bananas sliced
- 6 maraschino cherries
- 1/4 cup chocolate syrup optional
Instructions
- Prepare mini cake pans by lining with parchment paper.
- Scoop and spread banana ice cream into each pan. Freeze for 30 minutes.
- Repeat with chocolate ice cream, then freeze again for 30 minutes.
- Top with strawberry ice cream and freeze for 1 hour.
- Once firm, top with whipped cream and banana slices.
- Garnish with maraschino cherries and drizzle with chocolate syrup.
- Freeze until firm, about 30 minutes.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin A: 10%
- Calcium: 8%
- Iron: 3%
- Vitamin C: 6%
- Potassium: 5%
Additional Notes/Tips
- For extra crunch, sprinkle crushed nuts or toffee bits on top.
- Freeze overnight for a firmer texture.
- Add a drizzle of caramel sauce if you’re feeling extra indulgent.