This Banana Split Ice Cream Sandwich Cake blends classic sundae favorites – pineapple, cherries, bananas, nuts, Cool Whip, and chocolate sauce – into a layered dessert featuring ice cream sandwiches.
Banana Split Ice Cream Sandwich Cake
Our no-bake Banana Split Ice Cream Cake recipe takes 2 summertime staples and fuses them together in a creatively cold and refreshing fun fruity format.
Easy to assemble, this dessert transforms traditional banana split flavors into a cold, icebox cake-like delight. Savour your banana split in a novel way, with all the familiar sundae fixings spread between ice cream sandwiches.
Why We Love Banan Split Ice Cream Sandwich Desserts
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Filled with the same flavors as the traditional ice cream treat but constructed as a no-cook cake.
- When you can’t decide between a scoop or a slice, this 2-in-1 dessert is the ultimate sweet treat.
- Perfect summer treat for warm weather parties, potlucks, or for feeding a crowd that needs cooling off.
Banana Split Ice Cream Sandwich Cake Ingredients
- Vanilla ice cream sandwiches
- Frozen whipped topping or Cool Whip
- Crushed pineapple
- Maraschino cherries
- Chopped walnuts
- Bananas
- Chocolate sauce for garnishing
Substitutions and Additions
- Tasty Toppings: You can top your cake with canned whipped topping, chocolate syrup, caramel sauce, strawberry sauce, chopped candy bars, chocolate chips, chopped nuts, Reese’s pieces, rainbow sprinkles, M&M’s, or any of your favorite banana split toppings — the options are endless!
- Make With A Different Middle: Mix up the flavors of the middle mixture and make your own ice cream sandwich cake (My S’mores Ice Cream Sandwich Cake is delicious!). You can use any combination of pudding, whipped cream, hot fudge sauce, crushed cookies, candy pieces, or spread a layer of my homemade S’mores Ice Cream in between the sandwiches.
- Swap The Sandwiches: Feel free to swap the vanilla ice cream sandwiches with different flavors such as s’mores, chocolate, red velvet, cookies n cream, or strawberry ice cream sandwiches.
Recommended Tools
- Mixing bowl
- 9×13 baking dish
- Rubber spatula
- Metal spatula or sharp knife
How to Make Banana Split Ice Cream Sandwich Cake
- Make The Banana Split Mixture: Mix together 1 tub of whipped topping, pineapple, cherries, and most of the walnuts.
- Assemble: Lay the ice cream sandwiches side by side in the bottom of the baking dish. Spread the banana split mixture over ice cream sandwiches, and top with banana slices, and cover with another layer of ice cream sandwiches.
Pro Tip: You may have to cut an ice cream sandwich in half for them to cover the bottom of the dish evenly. - Cover The Cake: Spread the 2nd tub of whipped topping over the ice cream sandwiches and top with the banana slices, walnuts, halved maraschino cherries, and chocolate syrup.
- Freeze: Cover and place inside the freezer for 6 hours or overnight before serving.
- Serve: Slice, garnish, serve, and enjoy!
Tips For Making The Best Ice Cream Sandwich Cake
- Be sure not to leave the ice cream sandwiches out too long while preparing the cake. Otherwise they can become too melted to use.
- Be sure to use a 9×13 baking dish for this recipe. Your cake should fill right up to the brim of the dish.
- For best presentation, top with canned whipped topping, a stemmed cherry and chocolate sauce.
How to Store Banana Split Ice Cream Sandwich Cake
- To Store: Store this dessert covered in the freezer for 10-14 days after preparing.
More Easy Summer Cake Recipes
Other Easy Desserts
- M&M Ice Cream Sandwich Cake
- Banana Icebox Cake
- Cookies And Cream Poke Cake
- Birthday Cake Pops
- Copycat Dairy Queen Buster Bars
- Walking S’mores
- Banana Split Pudding Cups
- Cookie Dough Ice Cream Cake
- Easy Ice Cream Cake
Banana Split Ice Cream Sandwich Cake
Serves — 12
Enjoy banana split flavors in a new form – as a sliced Ice Cream Sandwich Cake, layered with traditional sundae fixings.
Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Ingredients
- 18-20 vanilla ice cream sandwiches
- 16 ounces (2 8-ounces) tubs frozen whipped topping thawed at room temperature, divided
- 10 ounces can crushed pineapple well drained
- 1 cup maraschino cherries quartered
- 1 cup chopped walnuts
- 3 bananas sliced
Garnish
- ¼ cup maraschino cherries (Additional) halved
- Chocolate sauce for garnishing
Instructions
- In a large mixing bowl, combine 1 tub of whipped topping, crushed pineapple, quartered cherries, and most of the walnuts, reserve a handful for garnishing. Mix well until fully combined.
- In the bottom of a 9×13 baking dish, lay the first layer of ice cream sandwiches flat, flush, and side by side one another. You may have to cut an ice cream sandwich in half for them to cover the bottom of the dish evenly.
- Pour the mixture over ice cream sandwiches and spread evenly using a rubber spatula.
- Top completely with banana slices, using about 2 bananas.
- Add the second layer of ice cream sandwiches, repeat the same layout as in step 2.
- Add the remaining tub of whipped topping over the ice cream sandwiches and spread evenly with the rubber spatula. Be sure to cover completely.
- Top ice cream sandwich cake with the remaining banana slices (using whole or half slice rounds), walnuts, halved maraschino cherries, and chocolate syrup.
- Cover and place inside the freezer for 6 hours or overnight before serving.
- Cut slices carefully using a metal spatula or sharp knife. Garnish with additional whipped topping and your favorite banana split toppings.
Jenn’s Notes
Storage:
- To Store: Store this dessert covered in the freezer for 10-14 days after preparing.
- Be sure not to leave the ice cream sandwiches out too long while preparing the cake. Otherwise they can become too melted to use.
- Be sure to use a 9×13 baking dish for this recipe. Your cake should fill right up to the brim of the dish.
- For best presentation, top with canned whipped topping, a stemmed cherry and chocolate sauce.
Nutrition Info
Calories: 470kcal | Carbohydrates: 68g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 164mg | Potassium: 341mg | Fiber: 2g | Sugar: 44g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 1mg
