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This No-Bake Banana Split Icebox 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 slices of banana split icebox cake on plates.

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 slices of banana split icebox cake on plates.

Variations to try

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.

How to make banana split icebox 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.
Layer sliced bananas and crushed pineapple over the ice cream.
Top with more ice cream.
Freeze for 8 hours then top with hot fudge and serve.

Graham cracker crumbs pressed in square pan.

Ice cream over graham cracker crumbs in 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 banana split 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?

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