Today, I have probably one of my most favourite creations yet. My banana split brownie bottom ice cream cake is the most simple dessert but is such a showstopper with all the traditional flavours of a banana split! Plus, there is no oven required making this a perfect dessert to make and eat on a hot day!
Ice cream cake is one of my favourite desserts and always has been. However, I’m not typically a fan of actual cake in an ice cream cake. This brownie bottom is the best combo as you still get the texture change but the brownies stay fudgy and chewy, even when frozen. Here, I’ve used 2 bite brownies to avoid using the oven at all.
Some of my family told me that this is their favourite thing I’ve made. One even thought it came from a specialty ice cream shop. I couldn’t ask for a bigger compliment than that!! So PLEASE give this a try for your next birthday or party and let me know what everyone thinks!
For some other summer treats, check out my no bake peanut butter oat bars or my strawberry butterscotch cookies. If you prefer more chocolate in your life, try my no bake brownie ice cream cake.
Can I Use Store Bought Ice Cream and Jam?
Yes! Chocolate or vanilla, or any other kind you like. Just let it soften a bit and follow the instructions of when to add it
I do recommend making your strawberry jam as I feel it is better flavour but it is completely optional. I tried to keep the jam as simple as possible which is why we’re making it in the microwave. If you do want to use store bought, preserves generally have less sugar and a better fruit flavour.
Can I Use Homemade Brownies?
Yes, for the crust, I recommend baking them in another pan and letting them fully cool. Then take as much as you need and compress them down a little to form a crust. You’ll want the crust to be about 1/2 inch thick.
I recommend a chewier brownie for this rather than a really fudgy brownie. My sprinkle brownie recipe I think would work great, just omit the sprinkles and frosting when making.
Can I Make This Ice Cream Cake Gluten Free?
Yes, just use gluten free pre made brownies or make a homemade gluten free brownie and follow the instructions above in the “Can I Use Homemade Brownies” section.
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
Is This Cake Egg Free?
Yes, no eggs are required as we’re using premade brownies. However, if you’re avoiding eggs for an allergy, make sure whatever brownie you use is also egg free.
Additional Toppings
You can use whatever you like here. I topped it with my homemade whipped cream but my chocolate whipped cream would also be delicious. I also added some chopped peanuts and sprinkles on top of the cream swirls.
Other toppings that would be delicious are berries, cherries, or chocolate fudge. Really anything you like.
Baking Tips
- Make sure you chill for at least 8 hours to ensure the proper texture and not a soupy mess.
- Decorate the cake after chilling for the minimum 8 hours.
- Store this cake in the freezer until ready to eat.
- See above on how to make gluten free brownie ice cream cake.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Summer Recipes
Today’s song is a classic from Newfoundland cause desserts and summer remind me of kitchen parties home. If you ever make it to George Street in St. John’s, you’ll catch this song in any bar live with everyone singing along and it’s the best! Here’s The Galway Girl by Steve Earle. Happy baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Banana Split Brownie Bottom Ice Cream Cake
Ingredients
- 19 (380g) 2 bite brownies
Strawberry Sauce
- 280g /10oz chopped strawberries, fresh or frozen
- 3 tbsp (60g) honey
- 1 tsp lemon juice
- 1/2 tbsp (5g) cornstarch
Vanilla Ice Cream
- 1 3/4 cups (385g) whipping cream
- 400g/14oz sweetened condensed milk (300mL can if in Canada)
- 1/4 cup (25g) skim milk powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2 large bananas, sliced into 1/2 inch slices
Instructions
- Line the bottom of a 9" springform pan with the 2 bite brownies. For me this was 19 brownies. Then using a glass or your hand, push down on the brownies to create a crust and fill in all the gaps. Set aside.
- In a microwave safe bowl, add the strawberries, honey, lemon juice and cornstarch. Stir together and then microwave for 2 minutes. Stir and microwave again for 2 minutes. Mash the strawberries then microwave for another 1 minute. If it has thickened and coats the back of a wooden spoon, it's ready. If not, microwave in 1 minute increments until ready.
- Pour the sauce on top of the brownies and let it cool for a minute while you slice the bananas. Lay the banana slices on the sauce, one by one, until you can't fit any more pieces. I start on the outside and work my way in.
- In the bowl of a stand mixer or large mixing bowl, add your whipping cream and whisk until soft peaks form. Then add in the condensed milk, milk powder, salt and vanilla. Continue whisking until light and fluffy.
- Pour the ice cream on top of the banana layer and spread so it's even. Cover with cling wrap and freeze for at least 6 hours or overnight.
- To serve, run a dull knife around the outside of the pan and release from the springform ring. Top with homemade whipped cream, sprinkles or whatever toppings you like and enjoy!
