Banana Split Ice Cream Torte

    Banana Split Ice Cream Torte


    38 people made this

    About this recipe: This is a summertime favourite, especially with the children! An easy no-bake dessert, you can make this far in advance and keep in the freezer until ready to serve.

    Serves: 8 

    • 1 (23cm) prepared digestive biscuit base
    • 2 bananas, sliced
    • 1 litre strawberry ice cream, softened
    • 1 (567g) tin pineapple, drained and pureed
    • 250ml whipping cream
    • 4 tablespoons chopped walnuts
    • 4 tablespoons glace cherries

    Prep:30min  ›  Extra time:4hr freezing  ›  Ready in:4hr30min 

    1. Arrange bananas over bottom of biscuit base. Spread ice cream in an even layer over bananas. Top with pureed pineapple. Whip the cream and spread over top. Sprinkle with nuts.
    2. Place torte in freezer for 4 hours or until firm. Garnish with cherries, if desired.


    For a nice touch, make a biscuit base out of chocolate biscuits instead of digestives.

    To easily remove the torte, make this in a 23cm springform cake tin lined with baking parchment or greaseproof paper.

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