Banana Split Ice Cream Cake (No Machine Homemade Ice Cream) - Gemma's Bigger Bolder Baking Ep 79

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Learn how to make a Homemade Ice Cream Cake with my No Machine Homemade Ice Cream & Best-Ever Banana Bread!

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Link to my Homemade (No Machine) Ice Cream Recipe: http://bit.ly/IceCreamPartyRecipes

Hi Bold Bakers! I know you love my No Machine Homemade Ice Cream and my BIG & BOLD cakes, so this week I'm making a Banana Split Ice Cream Cake. It features my best-ever Banana Bread recipe, Homemade Ice Cream and a variety of my favorite toppings. It's the perfect dessert for parties, birthdays or for any occasion. So let's get baking!

ALL RECIPES AVAILABLE ON MY WEBSITE: http://www.biggerbolderbaking.com/banana-split-ice-cream-cake/

FULL RECIPE LISTED BELOW
Banana Split Ice Cream Cake

INGREDIENTS
1 cups/ 225g/ 8 oz all purpose flour
1 tsp Salt
1 tsp Baking powder
1 tsp Ground cinnamon
cup/115g/ 4 oz sugar
1 Egg
cup (3 floz) flavorless oil ( Sunflower, vegetable, canola)
2 tsp vanilla essence
2 /12oz/350g bananas (around 3 medium bananas)
1 recipe for banana bread (link)
1 large tub of Vanilla ice cream (no machine link)
Chocolate sauce
Salted Caramel Sauce
Sprinkles

METHOD
1. In a large bowl stir the flour, salt, baking powder, sugar and cinnamon together
2. In a seperate bowl mash the banana with a fork until very little lumps left.
3. Mix in the egg, sunflower oil and vanilla essence into the banana
4. Fold in mashed banana mix into the dry ingredients using a fork. Do not over mix, just mix it gently.
5. Spoon into a lined 6inch tin (or 8 inch) and bake in an oven preheated to 350oF (180oC) for 45- 50 minutes until the loaf is golden brown and springs back when prodded gently with your finger.
6. Leave in the tin for 10 minutes, then turn out on to a wire rack. Let go totally cold
7. To assemble the ice cream cake: Slice the cold banana bread in the middle. Place the bottom layers on the baking paper back into the tin you baked it in.
8. Scoop semi soft vanilla ice cream onto this banana bread to cover the surface. Spread it out with a knife to ensure no gaps
9. Pop on the top layer of the banana bread and put it back in the freezer until the ice cream in the center is frozen (roughly 15-45 minutes)
10. When solid take it out of the freezer. Make the top of the cake even by slicing any bump off the top pf the cake
11. Turn out the cake and turn it upside down so the bottom is now the top
12. With a palette knife start to spread the soft ice cream on the sides and top of the cake.
13. Work fast and if you feel like it is melting put it back in the freezer to go solid again.
14. Spread the ice cream smooth around the sides and on top. This might take 2 attempts if you have to put it back in the freezer.
15. Once covered add sprinkles around the bottom of the cake and scoop ice cream balls on top of the cake. Put it back in the freezer until needed.
16. When ready to serve drizzle over your spaces- chocolate, caramel and strawberry.
17. Add more sprinkles and a cherry on top. Enjoy!