Why turn your single serving scoop into an Ice Cream Sundae Trifle? Because frozen treats are more fun when you can serve them family-style! Layers of brownie cubes, ice cream, hot fudge, bananas, and all your favorite sundae toppings, all stacked to the top of the trifle dish for a delicious summer dessert.
Banana Split Trifle Recipe
Our easy Ice Cream Sundae Trifle recipe is a mash-up of a brownie a la mode made banana split-style but assembled in a trifle bowl!
I love the concept of an ice cream trifle recipe because it can be constructed in so many ways: you can replace the brownie squares for ice cream sandwiches (like my Banana Split Ice Cream Sandwich Cake), use your favorite ice cream flavors, fill it with other fruit, and dress it up with dollops of whipped cream, sprinkles, sauce, and the signature cherry on top.
Ice Cream Sundae Trifle Ingredients
- Fudge brownie mix (plus ingredients called for on the box) – this should be mixed and baked. Feel free to bake your brownies from scratch or try my Triple Chocolate Brownies, Rolo Brownies, Coconut Brownies, Salted Caramel Brownies.
- Vanilla Ice cream: I used Great Value brand, but feel free to use your favorite store-bought brand or make your own homemade Vanilla Ice Cream.
- Chocolate ice cream
- Hot fudge sundae topping
- Bananas
- Frozen whipped topping: You can also use canned whipped cream, Cool Whip, or make your own whipped cream from scratch.
- Chocolate sauce
- Maraschino cherries
- Chopped nuts: I used chopped pecans to create my crunch, but you can use walnuts or peanuts if you prefer.
- Colorful sprinkles
See the recipe card for full information on ingredients and quantities.
How to Make Ice Cream Sundae Trifle
- Bake The Brownies: Prepare the brownies according to the box directions, completely cool, and cut into 1-inch cubes.
- Heat The Hot Fudge: Microwave the hot fudge sauce for 20-25 seconds until warm but not hot. Stir until smooth.
- Assemble: Place a layer of brownie cubes into the bottom of a trifle dish, cover with vanilla ice cream, drizzle on the hot fudge, and top with sliced bananas. Add another layer of brownie cubes, spread hot fudge on top, cover with chocolate ice cream, followed by a layer of sliced bananas.
- Decorate Your Dessert: Spread whipped topping over the banana layer, drizzle with chocolate sauce, add a dollop whipped topping in the center and surround with banana slices. Place cherries around the edges of the trifle and on top of the whipped topping in the middle.
- Serve: Serve immediately. Enjoy!
Tips & Variations
- Make sure to allow time for the brownies to cool off before assembling the trifle.
- Lightly brushing the banana slices with lemon juice can help slow down the browning process.
- When adding each layer to your trifle bowl, be careful around the outer edges to keep the different layers nice and neat. This will ensure that you have a pretty presentation when you are looking at the outside of the bowl.
- My trifle bowl held 3.25 quarts or 104 ounces. Depending on the size of your trifle bowl, you may end up with extra brownie cubes.
- In addition to bananas, you can add pineapple pieces, sliced strawberries, or any fruit you fancy!
Serving Suggestions
You can top your truffle with Cool Whip, chocolate magic shell, chocolate syrup, hot fudge, caramel sauce, chopped candy bars, chocolate chips, crushed cookies, sprinkles, mini marshmallows, chopped nuts, M&M’s, or any of your favorite sundae toppings — the options are endless!
Proper Storage
- To Store: Store this dessert, covered in plastic wrap, in the freezer for 10-14 days after preparing.
- Make Ahead: Make the trifle as directed, but do not garnish it with the sliced bananas until you are ready to serve. They will turn brown when they thaw. You can freeze and thaw prior to serving or place it in the refrigerator.
More Trifle Recipes
- Boston Cream Pie Trifle
- Caramel Apple Trifle
- Nutter Butter Trifle
- Strawberry Shortcake Trifle
- S’mores Dessert Trifle
- Lemon Blueberry Trifle
- Mason Jar Ice Cream
- Hula Pie
- Black Forest Trifle
- Pumpkin Trifle
- Peaches and Cream Trifle
If you tried this Ice Cream Sundae Trifle Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Ice Cream Sundae Trifle
Serves — 12
Ice Cream Sundae Trifle is a fun way to enjoy your favorite banana split flavors in a new form. Filled with layers of brownie, ice cream, hot fudge, and all the classic sundae fixings.
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 1 hour
Total Time 1 hour 35 minutes
Ingredients
- 18.4 ounces fudge brownie mix prepared according to box directions
- 4 cups vanilla Ice cream your favorite brand – I used Great Value
- 4 cups chocolate ice cream your favorite brand – I used Great Value
- 11.75 ounces hot fudge sundae topping You can substitute chocolate sauce for the hot fudge topping
- 5-6 medium size bananas sliced (reserve 8-10 slices for garnish)
- 8 ounces container thawed whipped topping you can also use canned whipped cream
- Chocolate sauce for drizzling
- 10 ounces maraschino cherries with stems drained and patted dry
- ¼ cup chopped nuts I used chopped pecans, but you can use walnuts or peanuts
- ¼ cup colorful sprinkles
Instructions
- Prepare the brownies according to the box directions, and allow the brownies to completely cool. Once cooled, slice the brownies into 1-inch cubes.18.4 ounces fudge brownie mix
- Add hot fudge sauce to a small microwave safe bowl. Heat on high power for 20-25 seconds until warm but not hot. Stir well to ensure the hot fudge is smooth.11.75 ounces hot fudge sundae topping
- Place a single layer of brownie cubes at the bottom of a trifle dish. (My trifle dish was 3.25 quarts -or- 104 ounces)
- Add the vanilla ice cream over the brownie layer. Use an offset spatula or a spoon to spread the ice cream layer.4 cups vanilla Ice cream
- Drizzle half of the warmed hot fudge topping over the vanilla ice cream layer.
- Arrange a single layer of sliced bananas over the hot fudge.5-6 medium size bananas
- Add another single layer of brownie cubes over the sliced banana layer.
- Spread the remaining hot fudge sauce over the brownie layer.
- Spread a layer of chocolate ice cream over the hot fudge layer.4 cups chocolate ice cream
- Arrange another layer of the sliced bananas over the chocolate ice cream layer.
- Reserve ½ cup of whipped topping and set it aside.Spread the remaining whipped topping over the banana layer.8 ounces container thawed whipped topping
- Drizzle chocolate sauce over the layer of whipped topping.Chocolate sauce for drizzling
- Evenly sprinkle the chopped nuts and colorful sprinkles over the chocolate sauce.¼ cup chopped nuts, ¼ cup colorful sprinkles
- Dollop the reserved whipped topping in the center of the trifle.
- Arrange the 8-10 slices of banana around the dollop of whipped topping.
- Arrange 8-10 cherries around the edges of the trifle. Place 1-2 cherries on top of the dollop of whipped topping. Serve immediately. (If your kitchen is on the warmer side, you can place the trifle in the freezer until you are ready to serve. As a side note, if you are placing the trifle in the freezer, do not garnish with the sliced bananas until you are ready to serve, they will turn brown when they thaw)10 ounces maraschino cherries with stems
Jenn’s Notes
Storage:
- To Store: Store this dessert, covered in plastic wrap, in the freezer for 10-14 days after preparing.
- Make sure to allow time for the brownies to cool off before assembling the trifle.
- Lightly brushing the banana slices with lemon juice can help slow down the browning process.
- When adding each layer to your trifle bowl, be careful around the outer edges to keep the different layers nice and neat. This will ensure that you have a pretty presentation when you are looking at the outside of the bowl.
- My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra brownie cubes, depending on the size of your trifle bowl.
Nutrition Info
Calories: 630kcal | Carbohydrates: 103g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 307mg | Potassium: 487mg | Fiber: 4g | Sugar: 74g | Vitamin A: 425IU | Vitamin C: 5mg | Calcium: 149mg | Iron: 2mg
