Banana Split Ice Cream Pie

Whoever coined the phrase “the total is greater than the sum of its parts” could have been referring to combining pie and ice cream. Not as in a la mode, but yummy ice cream fillings with a cookie crust frozen in a pie plate. Ice cream pie just may be summer’s ultimate dessert. Forks up.

Banana Split Ice Cream Pie

For the chocolate sauce:

  • ½ cup semisweet chocolate chips
  • 1 5-ounce can evaporated milk
  • 1 cup powdered sugar
  • ¼ cup butter

For the crust:

  • 2 boxes sugar cones (24 cones), divided
  • 2 cups crisp rice cereal
  • ¼ cup granulated sugar
  • ¼ cup melted butter

For the fillings:

  • 1 cup chopped pecans
  • 1 8-ounce can crushed pineapple, drained
  • ¼ cup granulated sugar
  • 2 firm but ripe bananas, diced
  • 2 cups vanilla ice cream
  • 2 cups chocolate ice cream

For the topping:

  • 2 tablespoons semisweet
  • chocolate chips
  • 1 teaspoon butter
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons rainbow sprinkles
  • Maraschino cherries


For the sauce: Combine chocolate chips, evaporated milk, sugar and butter in medium saucepan. Heat over medium until melted, then bring to simmer and cook 5-7 minutes or until mixture begins to thicken. Remove from heat and set aside to cool completely.

For the crust: Set aside 3 sugar cones for topping. Place remaining 21 cones along with rice cereal in food processor. Process until finely ground. Add sugar and melted butter. Press into bottom and sides of 10” deep dish pie plate or spring-form pan. Place in freezer.

For the fillings: combine pineapple and sugar in small saucepan. Heat until sugar dissolves, then bring mixture to simmer. Continue to cook and stir for 3 minutes, until thickened. Set aside to cool.

To build the pie, assemble each layer and freeze before adding the next. For ice cream layers, allow the ice cream to soften slightly before spreading.

Layer 1: Half of vanilla ice cream.

Layer 2: One third of chocolate sauce. Half of the pecans.

Layer 3: Half of chocolate ice cream.

Layer 4: One third of chocolate sauce. All of the pineapple.

Layer 5: Remaining half of vanilla ice cream.

Layer 6: Last third of chocolate sauce. Last half of the pecans. All of the bananas.

Layer 7: Remaining half of vanilla ice cream.

For the topping: Melt chocolate chips with butter in microwave at 50% power in 60 second intervals. Stir to melt completely. Dip edges of the 3 reserved sugar cones in chocolate, set on parchment and set in refrigerator to harden. Break cones into chunks.

Whip the heavy cream with powdered sugar until soft peaks form. Spread over the frozen pie, mounding slightly. Sprinkle with the broken pieces of sugar cone and colored sprinkles. Freeze the pie uncovered for 30 minutes, then cover with plastic wrap to freeze overnight.

Allow pie to stand on counter for 10 minutes before cutting, or in refrigerator for 20 minutes.

Add a stemmed maraschino cherry to each slice to serve.