One last hooray for summer! It's like eating a fruit salad and having your ice cream too. Because it's made ahead easy, it's a quick dessert any time of the year.
Watch this tasty dessert prepared on Studio 5
Yields: 16 Slices
1 ½ cups crushed Shortbread Cookies
3 tablespoon butter, melted
2 small bananas
1 teaspoon pineapple juice or lemon juice
1 ½ cups chopped strawberries
¼ cup hard shell chocolate ice cream topping
½ cup pineapple ice cream topping
1 ½ quarts strawberry ice cream
1 ½ quarts vanilla or chocolate ice cream
2 cups whipping cream
Maraschino cherries, garnish
½ cup chopped peanuts
Chocolate syrup, optional
Place ice cream in refrigerator to temper and soften while preparing other ingredients (don’t melt it).
Mix together crushed cookies and melted butter; press into bottom of a 9-inch springform pan. Freeze 10-15 minutes.
Peel and slice bananas, toss with lemon or pineapple juice and set aside. Chop strawberries and set aside.
Shake hard shell ice cream topping well, drizzle over frozen crust and allow allow harden. Arrange bananas over crust, spread with pineapple topping. Stir softened strawberry ice cream and spread over pineapple; gently press ice cream into pan using the back of a spoon. Top with chopped strawberries. Stir softened vanilla ice cream and spread over strawberries; gently press vanilla ice cream into pan. Cover with plastic wrap and freeze until solid (4-5 hours to overnight).
Place ice cream cake in refrigerator for 10-20 minutes to soften slightly. While ice cream is softening, whip cream until stiff peaks forms. Remove cake from refrigerator, remove sides of springform pan. Spread whipped cream over top of cake. Cut into slices; top slices with maraschino cherries and sprinkle with nuts. Drizzle with optional chocolate syrup.
Use commercial Shortbread cookies or use leftovers from your homemade recipe.