Go Back
–+ servings
A slice of no bake banana split brownie bottom ice cream cake on a plate with a forkful taken out of it. The rest of the cake in the background. It's topped with swirls of whipped cream, sprinkles and chopped peanuts.

Banana Split Brownie Bottom Ice Cream Cake

Olivia Daly
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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert
Servings 12
Calories 401 kcal

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!

Nutrition

Serving: 1 sliceCalories: 401kcalCarbohydrates: 51gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6.7gTrans Fat: 0.4gCholesterol: 55mgSodium: 198mgPotassium: 350mgFiber: 1.7gSugar: 40gCalcium: 149mgIron: 1mg
Keyword banana split brownie bottom ice cream cake, banana split ice cream cake
Tried this recipe?Let us know how it was!