Banana Split Ice Cream Cake (No-Bake Summer Favorite!)

When the days are long and the temperatures rise, there’s nothing quite as satisfying as a cool, creamy dessert, especially when it’s as delightful as this Banana Split Ice Cream Cake. It’s a nostalgic treat layered with all the flavors of a classic banana split: chocolate, vanilla, strawberry, banana, pineapple, and a generous swirl of whipped topping and fudge.

This no-bake ice cream cake is the perfect make-ahead dessert for summer birthdays, backyard barbecues, or sweet celebrations of any kind. It’s simple to assemble, easy to customize, and guaranteed to bring smiles with every slice.

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Why You’ll Love This Banana Split Ice Cream Cake

It’s completely no-bake – no oven needed, which is perfect in summer.
Fun and familiar flavors – just like the banana splits you remember.
Great for a crowd – it serves plenty and looks so festive.
Make ahead magic – store it in the freezer until you’re ready to serve.
Simple ingredients – no hard-to-find items, just classic favorites.

Tips for the Best Banana Split Ice Cream Cake

Slice the bananas right before layering to prevent browning.
Pat the crushed pineapple and chopped strawberries dry to keep layers from getting icy.
Use a long sharp knife dipped in hot water for cutting clean slices.
Add colorful sprinkles, chopped nuts, or crushed waffle cones for extra charm!

How Long to Soften Ice Cream:

Let the ice cream sit at room temperature for 15–20 minutes, or until soft enough to spread easily but not melted.

Homemade Sweet Treat Without the Store-Bought Price

Homemade ice cream cakes like this one are surprisingly easy to make, and much more affordable than store-bought versions from places like Carvel or Friendly’s. With just a few simple ingredients and a little freezer time, you can create a delicious, festive dessert at a fraction of the cost. Plus, you get to skip the artificial flavors and decorate it just the way you like!

Can I Make This in Advance?

Yes! This dessert is made for prepping ahead. You can make it up to 5 days in advance, just cover it well to prevent freezer burn. It’s a lifesaver for party day!

Can I Use Different Flavors?

Absolutely! You can swap in chocolate, cherry vanilla, or even banana ice cream if you like. Try adding:

Crushed pretzels for a salty-sweet crunch
Chopped cherries or berries in place of pineapple
A swirl of peanut butter or Nutella for something extra

Make it your own!

Pan Tips for Banana Split Ice Cream Cake

I often use a 10-inch springform pan when making ice cream cakes. Once the cake is frozen solid, I simply unlatch and remove the sides. This gives a clean, polished look and makes slicing much easier for serving.
If using a metal or older springform pan, lightly spray the bottom (not the sides) with nonstick spray. You can also line the bottom with parchment paper for easier removal and serving.

For glass or ceramic pans, this usually isn’t necessary- the crust will release cleanly thanks to the butter.

If you don’t have a springform pan, no worries! A standard 9×13-inch dish works just fine, just slice and serve straight from the pan.

Hosting Just Got Cooler

Whether you’re making this for a summer birthday, sharing with neighbors, or enjoying a slice after dinner, this Banana Split Ice Cream Cake is one of those special desserts that brings out the smiles. It’s festive, flavorful, fun and all-time favorite dessert with kids and adults alike.

How to Make Banana Split Ice Cream Cake

In a bowl, mix the crushed cookies with melted butter until evenly combined.

Reserve about 3/4-1 cup of the cookie crumbs to sprinkle between the ice cream layers. Press the remaining crumb mixture firmly into the bottom of a 10-inch springform pan or a 9×13-inch pan. Freeze for 15–20 minutes.

For the first layer, add the softened vanilla ice cream.

Spread evenly over the chilled crust.

Add the reserved cookie crumbs and spread evenly.

Top with the well-drained crushed pineapple.

Arrange the sliced bananas on top, pressing gently into the layer. Freeze for 1 hour, or until firm.

Spread the softened strawberry ice cream over the fruit layer.

Gently press in the blotted-dry chopped strawberries. Freeze again for at least 2 hours, or until very firm.

Spread whipped topping over the frozen layers, piping an edge, if desired.

Sprinkle with chopped nuts or sprinkles, if desired. Wrap well and return to the freezer until ready to serve.

Love This Recipe? You’ll Love my Whole Collection of Ice Cream Cake Recipes!

The Banana Split Ice Cream Cake is just one of the fun frozen treats in my new eBook:

Delightfully Frozen: Irresistible Ice Cream Cakes to Chill, Charm & Celebrate

Inside you’ll find:

6 no-bake ice cream cake recipes like Mint Chip, Strawberry Shortcake, and Black Forest
A bonus S’mores Ice Cream Cake
Printable thank-you tags for party treat bags
Freezer storage labels with homemaker charm
A party prep checklist to make planning ahead easy and stress-free

Whether you’re hosting a backyard party or just surprising your family with a cool treat, these recipes are designed to help you celebrate the season—with ease.

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Banana Split Ice Cream Cake

Print Recipe

Ingredients

1 package about 14 oz chocolate sandwich cookies (like Oreos), crushed, divided
1/4 cup butter (1/2 stick) melted
1 1.5- quart container vanilla ice cream softened
2 ripe but firm bananas thinly sliced
1 can 8 oz crushed pineapple, well drained
1 1.5- quart container strawberry ice cream softened
1 cup chopped fresh strawberries patted dry
1 container 8 oz whipped topping, thawed

Optional Toppings

Chocolate syrup or hot fudge sauce
Chopped peanuts or walnuts
Maraschino cherries

Instructions

How to Make It (Step-by-Step Instructions)

Make the crust: In a bowl, mix the crushed cookies with melted butter until evenly combined. Reserve about 3/4 cup of the cookie crumbs to sprinkle between the ice cream layers. Press the remaining crumb mixture firmly into the bottom of a 10-inch springform pan or a 9x13-inch pan. Freeze for 15–20 minutes.
Layer 1 – Vanilla + Banana + Pineapple: Spread the softened vanilla ice cream over the chilled crust. Add the reserved cookie crumbs and spread evenly. Top with the well-drained crushed pineapple. Arrange the sliced bananas on top, pressing gently into the layer. Freeze for 1 hour, or until firm.
Layer 2 – Strawberry + Strawberries: Spread the softened strawberry ice cream over the fruit layer. Gently press in the blotted-dry chopped strawberries. Freeze again for at least 2 hours, or until very firm.
Topping: Spread whipped topping over the frozen layers. Drizzle with chocolate syrup, and add chopped nuts and cherries if desired.
Serve: Return to the freezer until ready to serve. Let sit at room temperature for 10–15 minutes before slicing.

SHOP MY KITCHEN

(Things I use often in my kitchen, tools I reach for regularly and truly think are worth having.)

10-Inch Springform Pan – This non-stick pan with a removable bottom is perfect for ice cream cakes, cheesecakes, and layered desserts. Easy release and easy cleanup make it a kitchen favorite.

👉 View on Amazon (affiliate link)

Stainless Steel Offset Spatula, Set of 2

Offset Spatula Set includes 6- and 8-inch blades, ideal for frosting cakes, spreading batters, and lifting delicate bakes. Comfortable handles and angled design make decorating easy and precise.

👉 View on Amazon (affiliate link)

Piping Bags & Tips Set – A handy set of reusable bags and decorating tips, perfect for adding pretty whipped cream swirls, frosting, or decorative touches to cakes and desserts.