No-Bake Banana Split Cake

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This No-Bake Banana Split Cake is basically an ice cream cake layered with vanilla, chocolate, and strawberry ice cream on top of a buttery cookie crust. Sliced bananas and crushed pineapple are hidden inside and the top of the cake is drizzled with hot fudge sauce.

side view of a slice of no-bake banana split cake on a white plate with cherries

Banana Split Cake

One of my all-time favorite ice cream sundaes is the banana split. I can’t get enough of it!

I certainly hope you feel the same way because this is one massive banana split.

I opted to keep this banana split icebox cake simple. You can spruce it up more if you like by adding whipped cream if you’d like.

The crust is made from vanilla wafers. Crushed vanilla wafers and melted butter. It’s the perfect base for this light and creamy no-bake banana split cake.

The ice cream filling is made from three flavors of ice cream. Vanilla, chocolate, and strawberry ice cream. I purchased a container of Neapolitan ice cream since it’s a combo of these three flavors.

In between the ice cream layers are sliced bananas and crushed pineapple. The whole thing gets topped with hot fudge sauce which can be added before or after you freeze the cake.

Freeze the cake for 8 hours, or overnight. It will be difficult to wait for such a long time. I was itching to dive in right away.

overhead view of two slices of no-bake banana split cake on white plates

Variations on this banana split dessert recipe

You can also add strawberry syrup in between the ice cream layers with the bananas and crushed pineapple. If you want to add strawberry sauce instead, used it as a topping for each slice as you serve it.

The slices can also be topped with homemade whipped cream for a more traditional banana split style.

And if you are a fan of nuts, you can sprinkle some over the top as well for a lovely contrast in texture.

Banana split ingredients

The traditional banana split is made up of one sliced banana, a scoop of vanilla, chocolate, and strawberry ice cream, pineapple syrup, chocolate syrup, and strawberry syrup. Whipped cream and maraschino cherries adorn the top. And if you like nuts, those can be added also.

How to make this no-bake banana split cake?

It’s actually super easy to put this banana split ice cream cake together! Make sure to allow the ice cream to soften before you begin assembling the cake. It will be much more pliable when it’s soft.

All you need to do is press a cookie crust into the bottom of a 9-inch pan.

Spread Neapolitan ice cream over the crust.

overhead view of cookie crust in a square pan
overhead view of ice cream pressed in a square pan

Layer sliced bananas and crushed pineapple over the ice cream.

Top with more ice cream.

overhead view of banana slices over ice cream in a square pan
overhead view of crushed pineapple and banana slices over ice cream in a square pan

Freeze for 8 hours then top with hot fudge and serve.

overhead view of no-bake banana split cake in a square pan

When you go to slice the cake, run a knife under hot water then wipe it off. The hot knife will slice right through the frozen ice cream and fruit. I find this to be the easiest way to get a clean slice.

This is seriously a simple frozen treat to prepare during hot, humid weather. It might possibly be your go-to ice cream cake from here on out.

Let me know what variations you tried with the recipe. Did you add strawberry sauce? Did you top it with nuts?

close side view of no bake banana split cake on a white plate

More frozen treats you’ll love

  1. Fresh Blackberry Ice Cream (No Churn)
  2. Coffee Crunch Ice Cream (No Churn)
  3. Peaches and Cream Ice Cream

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side view of a slice of no-bake banana split cake on a white plate with cherries

Banana Split Cake (No-Bake)

Yield: 9 servings
Prep Time: 25 minutes
Additional Time: 8 hours 40 minutes
Total Time: 9 hours 5 minutes

A banana split ice cream cake layered with vanilla, chocolate, and strawberry ice cream on top of a buttery cookie crust; loaded with sliced bananas, pineapple, and hot fudge.


  • 1 ½ cups (165 g) vanilla wafer crumbs
  • 4 tablespoons unsalted butter, melted
  • 1 ½ quarts (1419 g) Neapolitan Ice Cream, about 6 cups, softened
  • 2 large bananas, sliced
  • 8 ounces (226 g) crushed pineapple, drained
  • ⅓ cup (101 g) hot fudge ice cream topping
  • maraschino cherries, optional
  • whipped cream, optional


  1. Combine wafer crumbs and butter; press into the bottom of a 9-inch dish. Freeze for 10 minutes.
  2. Spread 3 cups of ice cream over the crust. Place the bananas evenly over the ice cream. Sprinkle the crushed pineapple evenly over the bananas. Cover and freeze for 30 minutes.
  3. Spread remaining 3 cups ice cream over top the bananas and pineapple. Cover and freeze for 8 hours or overnight.
  4. Remove from freezer and drizzle with warm hot fudge topping. Slice and serve with whipped cream and maraschino cherries if desired.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 16gSaturated Fat: 10gUnsaturated Fat: 5gCholesterol: 55mgSodium: 79mgCarbohydrates: 49gFiber: 4gSugar: 39gProtein: 5g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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