Name: Banana Split Ice Cream Cake
Yield: 16 Servings
Ingredients: 2 9-ounce packages chocolate wafer cookies; 1 cup virgin coconut oil, melted; ¼ teaspoon kosher salt; ¾ cup sugar; 4 large ripe bananas (about 1½ pounds), cut into 2-inch pieces; ¼ cup heavy cream; ¼ teaspoon kosher salt; 5 pints vanilla ice cream, softened at room temperature 10 minutes, divided; 1¾ cups maraschino cherries (from two 10-ounce jars), drained, patted dry, stems removed, plus more with stems for serving; 2¼ teaspoons powdered unflavored gelatin (from one ¼-ounce envelope); ½ cup sugar; 3 cups heavy cream; ⅓ cup salted, roasted peanuts, coarsely chopped; A 9" springform pan

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Ted Cavanaugh

Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.

Recipe notes