serves serves 8, active time 20 minutes, total time 3 hours 20 minutes (includes chilling)
- 1 1/2 cups (about 8 ounces) chocolate ice cream, softened
- 2 1/2 cups (about 16 ounces) cookie or cake crumbs (chocolate preferred)
- 1 cup (about 5 ounces) vanilla ice cream, softened
- 1 cup (about 5 ounces) strawberry ice cream, softened
- 2 medium ripe bananas, sliced into 1/4-inch coins
- 1/2 cup hot fudge sauce
- whipped cream, nuts, and a maraschino cherry for garnish (optional)
- Line a 9-inch cake or pie plate with plastic wrap, ensuring that once pressed into the pan, the plastic wrap extends out of the plate—this will make removal much easier later.
- Put the chocolate ice cream in the pan. Using a spatula or wooden spoon, spread the ice cream so that it forms an even layer on the bottom of the pan. Cover the chocolate ice cream layer with 1/3 of cookie crumbs.
- Spread vanilla ice cream over crumbs. Spread with another third of crumbs. Lay the banana slices on top of this crumb layer, making an even layer all across the pan.
- Spread strawberry ice cream over bananas, then top with remaining crumbs. Let chill for at least 3 hours, or overnight
- When you’re ready to serve, remove the pan from the freezer. If you gently tug on the plastic wrap and then turn the pan over, it should come out on a serving plate fairly easily; if not, run a butter knife under hot water and gently run it along the inside of the pan (outside of the plastic wrap). Place a plate on top, then turn together with pan to release.
- Directly before serving, spoon the hot fudge on top of the cake, and top it with whipped cream and nuts, and, if desired, a maraschino cherry on top.