Banana Split Ice-Cream Tart

This easy to make Banana Split Ice-Cream Tart is the perfect way to cool down on warm days! And it’s so easy to make! I especially love the classic combination of chocolate and banana, but I love how creamy it is too.

Nicks favourite thing…

My favourite thing about this banana split ice-cream tart is just how delicious it is! I love bananas and I think they add the perfect sweetness to the ice cream in this recipe. Especially if you’re using really ripe ones!

What does Banana Split Ice-Cream Tart taste like?

This Banana Split Ice-Cream Tart is delicious! Let me break it down…

Chocolate tart – I actually add a little extra butter in my no-bake tart crusts. It helps keep things together better and I think it makes it slightly richer in flavour too. For this recipe I used Oreos. But you can use any type of cookie you like. Filled or unfilled.

Banana Ice Cream – The yellow and white layers both taste the same. It’s the same filling but the bottom half has yellow food gel. The ice cream is no-churn, super creamy and has a delicious natural bananas flavour. For super-smooth ice cream, make sure you mash your bananas really well. Using ripe bananas makes this easier to achieve!

Whipped Cream – The whipped cream on top is there for texture and added creaminess. I don’t add sugar to my whipped cream. I feel like it’s a great way to cut through the sweetness of a rich dessert.

Toppings – I used classic toppings like chocolate curls, chopped peanuts and maraschino cherries.

What are the ingredients I need for Banana Split Ice-Cream Tart?

Oreos – do you need to take the filling out? No. I get this question a lot. First of all, nobody has time for that, and the filling adds extra flavour to the crust! If you can’t get Oreos, use any cookie you like.

Butter – You’ll need to melt this ahead of time and then let it cool slightly.

Bananas – Make sure they’re ripe! Unfortunately, I couldn’t find ripe ones when I made this recipe, but ripe ones will mash much better and they’re so much sweeter and have way more flavour!

Cream Cheese – make sure your cream cheese is softened. And make sure it’s the block kind. Spreadable cream cheese can also be used, but it’s so much cheaper to use the block kind.

Caster Sugar – this sugar is finer than granulated sugar and is also known as superfine sugar. It dissolves much quicker than granulated sugar too so it is ideal for this recipe.

Vanilla extract – always use good quality vanilla extract!

Heavy cream – this is the kind you use for whipping up.

Yellow food gel – this is optional. But it simply makes the cake have two different layers even though it all tastes the same. I used the americolor food gel for this recipe.

Chocolate shavings – these are really easy to make at home. But you can also use store bought ones. To make them at home simply melt chocolate and put it on the back of a chilled baking tray. Let it set then use a teaspoon to scrape away curls.

Chopped peanuts – if you’re in Australia, these can be found pre-chopped at Coles in the nut section. Otherwise, salted peanuts that you chop at home is fine!

Maraschino cherries – these are regular ol’ maraschino cherries with the stem on. I found mine at Dan murphy’s in Australia.

Let’s go through each step.

Cookie Base

1. Place the cookies into the bowl of a food processor and pulse until you reach fine crumbs.

2. Next, add the butter and pulse to coat the crumbs.

3. Pour the crumb mixture out into a 3 inch tall, 9-inch tart tin with removable bottom.

4. Use the back of a spoon to firmly press into the bottom and sides of the tart tin. Place in the fridge to chill.

Ice-Cream

1. Add in the cream cheese, sugar, vanilla extract, and mashed bananas to a large mixing bowl. Beat on high speed until well combined and fluffy, about 3 minutes.

2. Scrape down the bowl and add the heavy cream. Whip for 3 minutes or until mixture thickens.

3. Scoop out half the mixture into a separate bowl and set aside.

4. Next, add the yellow food gel and whisk until evenly coloured. Make sure you scrape the bowl down at least once.

5. Place the yellow mixture to the chilled tart tin and spread evenly.

6. Slowly place white ice cream mixture and use a spatula to spread evenly and flat. Freeze for 5 hours or overnight.

Whipped Cream

1. Pour in the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Decorations

1. Scoop the whipped cream on top of the frozen tart.

2. Sprinkle with chocolate shavings,

3. Chopped peanuts,

4. And finish with maraschino cherries. Slice with a knife dipped in boiling water and serve.

My Top Tips!

• When adding the white ice cream layer, make sure you add it slowly to ensure you get two nicely defined layers when cutting into the frozen dessert. I’d even go as far as adding it a couple tbsp at a time on top of the flat yellow layer.
• Make sure when making the tart shell that you press the crumbs into the tart tin really firmly to ensure a nice even and uniform tart shell.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like!

• Easy Passionfruit bread 
• Banana Hammock Cupcakes
• Banana Cream Pie Cupcakes
• Banana Split Cupcakes 
• Tim Tam Tart
• Black Forest Tart

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!