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–+ servings
A chocolate cookie crust pie topped with whipped cream, maraschino cherries, chopped nuts, and chocolate shavings, with a slice removed to show creamy layers inside. The pie sits on a yellow plate.

Banana Split Ice-Cream Tart

Chocolate Crust, no-churn banana ice cream, topped with mounds of whipped cream, chocolate flakes and maraschino cherries!
Author: Nick Makrides
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Prep 20 minutes
Total 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 725 kcal

Ingredients

Cookie Base

  • 3 cups (300 g) Oreo cookies crushed
  • 1 1/2 cups (335 g) unsalted butter melted

Ice Cream

  • 3 bananas mashed
  • 2 blocks (500 g) cream cheese softened
  • 1/2 cup (110 g) caster sugar
  • 1 tsp vanilla extract
  • 2 cups (500 ml) heavy cream chilled
  • 2 drops yellow food gel

Whipped Cream Topping

Decorations

  • 2 tbsp chocolate shavings
  • 2 tbsp chopped peanuts
  • 1/2 cup maraschino cherries

Instructions
 

Cookie base

  • Place the cookies into the bowl of a food processor and pulse until you reach fine crumbs. Add the butter and pulse to coat the crumbs. Pour the crumb mixture out into a 3 inch tall, 9-inch tart tin with removable bottom. 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

  • Add 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. Scrape down the bowl and add the heavy cream. Whip for 3 minutes or until mixture thickens. Scoop out half the mixture into a separate bowl and set aside. Add yellow food gel and whisk until evenly coloured.
  • Place the yellow mixture to the chilled tart tin and spread evenly. Slowly place white ice cream mixture and use a spatula to spread evenly and flat. Freeze for 5 hours or overnight.

Whipped Cream Topping

  • Add the heavy cream and vanilla extract to a large mixing bowl and whip to stiff peaks.

Let's Decorate!

  • Add the whipped cream on top of the frozen tart. Sprinkle with chocolate shavings and chopped peanuts. Finish with maraschino cherries.

Video

Notes

Storage
This Banana Split tart can be stored in an airtight container, in the freezer for up to three days.

Nutrition

Calories:725kcal | Carbohydrates:44g | Protein:5g | Fat:59g | Saturated Fat:34g | Polyunsaturated Fat:4g | Monounsaturated Fat:18g | Trans Fat:1g | Cholesterol:156mg | Sodium:227mg | Potassium:292mg | Fiber:3g | Sugar:26g | Vitamin A:1757IU | Vitamin C:3mg | Calcium:71mg | Iron:4mg
Keyword Banana, Chocolate, Tart
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