A banana split is one of those classic treats that a lot of people miss once they cut out dairy. So today I want to show you how to turn it into a frozen cake that everyone can enjoy.

This dairy free banana split ice cream cake takes all the flavors you remember and stacks them into neat, easy to slice layers.

You get a cookie crust on the bottom, layers of strawberry and vanilla ice cream, and a fruity banana and pineapple middle. It really does taste like the real thing.

The best part is that it is completely dairy free, so nobody at the table has to skip dessert. That matters a lot if you or someone you know cannot have milk.

It does need some time in the freezer, but the actual work is simple. I will walk you through each step so it comes together without any stress.

Why This Recipe Is a Keeper

All Your Favorite Flavors In One – This cake packs the whole classic banana split into neat, sliceable layers that everyone will love.

Completely Dairy Free – Every layer skips the dairy, so friends and family with sensitivities can enjoy dessert right alongside everyone else.

Amazing Layers Of Texture – You get a crunchy cookie crust, creamy ice cream, soft fruit, and gooey fudge in every single bite.

Here’s What You’ll Need

For The Crust

20 Dairy-Free Chocolate Sandwich Cookies
3 tbsp Vegan Butter, Melted

For The Ice Cream Layers

1 pint Dairy-Free Strawberry Ice Cream, Softened
1 pint Dairy-Free Vanilla Ice Cream, Softened
2 medium Ripe Bananas
1 tsp Fresh Lemon Juice
1/2 cup Crushed Pineapple, Thoroughly Drained
1/2 cup Dairy-Free Hot Fudge Sauce

For The Topping

1 cup Dairy-Free Whipped Topping
2 tbsp Chopped Roasted Peanuts
8 Maraschino Cherries

How to Make It

Step 1

Line a 9 x 5-inch loaf pan with parchment paper, leaving overhang on both long sides. Crush the chocolate sandwich cookies into fine crumbs and mix them with the melted vegan butter.

Step 2

Press the cookie mixture firmly into the bottom of the pan. Freeze the crust for 15 minutes.

Step 3

Spread the softened strawberry ice cream evenly over the crust. Freeze for 30 minutes until the surface is firm.

Step 4

Mash the bananas with the lemon juice, then stir in the thoroughly drained pineapple. Spread this fruit mixture over the strawberry ice cream and drizzle with the hot fudge sauce.

Step 5

Spread the softened vanilla ice cream over the fruit and fudge layer. Cover and freeze for at least 8 hours until solid.

Step 6

Lift the cake from the pan and spread the dairy-free whipped topping over the top. Sprinkle with roasted peanuts and add the maraschino cherries.

Step 7

Let the cake soften for 10 minutes at room temperature before cutting it into slices and serving.

Recipe Tips

Soften the Ice Cream Just Right

You want your dairy-free ice cream soft enough to spread easily, but not melted into liquid. Let each pint sit out for about 10-15 minutes until it feels like thick pudding.

If it gets too runny, it will melt the layers underneath and mix everything together. If it’s still too hard, you’ll tear up the crust and the layers below while trying to spread it.

My favorite trick here is to only take out one pint at a time, right when you’re ready for that layer. That way the second pint stays firm until you actually need it.

Drain the Pineapple Completely

Crushed pineapple holds a lot of liquid, and even a little extra moisture will turn into hard ice crystals in your cake. Press it into a fine strainer with the back of a spoon and really squeeze out every bit of juice.

From my experience, I’ve found that patting it dry with a paper towel afterward makes a big difference. A soggy fruit layer also makes the cake harder to slice cleanly later.

Freeze Each Layer Before Adding the Next

Don’t skip the freezing time between layers, even if you’re in a hurry. Each layer needs to firm up so the next one sits on top instead of sinking into it.

If you spread soft vanilla ice cream over a soft strawberry layer, the two will blend together and you’ll lose those clean stripes when you cut it.

You’ll get the best results if the surface feels firm to a light touch before you move on. It’s worth the extra wait.

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