Yesterday Tyler turned 24 years old! So Logan could attend (she had to worked the 8th) we celebrated the night before (the 7th) with his birthday cake. He doesn’t like cake too much, and though he falls head over heels for a warm, gooey batch of brownies, I didn’t think brownies said “birthday”. I can make him brownies anytime I want – I wanted something special for him. Tyler also loves bananas and ice cream, so I decided to make an Banana Split Ice Cream Cake. YUM!!
My mom has won first place with this recipe!
12 crushed sugar ice cream cones
1/2 c. chopped nuts
6 T. melted butter
3 cups vanilla frozen yogurt
2 mashed bananas
1 t. banana extract
16 oz. hot fudge topping
1 c. chopped walnuts
1 c. strawberry topping
8oz. cool whip
Combine crushed sugar cones, chopped nuts, and melted butter. Press into the bottom of a 9″ round spring form pan. Let the ice cream get a little soft, and then in a large bowl, mix the ice cream, mashed bananas, and banana extract together. Press into the pan. Freeze. Make the next layer using fudge topping, freeze. Make the next layer with nuts, freeze. Make the next layer with strawberry topping, freeze. Finally, make the last layer with cool whip and freeze and/or serve.
Notes: I used Breyer’s chocolate chip ice cream instead of the frozen yogurt. It seemed to harden up almost too much and was hard to eat. It never softened while we ate it. I also made a homemade version of the chocolate fudge topping, but it melted into a huge gloppy mess after being out of the freezer for only 2 minutes and it just didn’t set up right. Verdict: I’d use a softer ice cream and a non-homemade fudge topping. It’s also fun to set aside a little bit of the sugar cone layer to sprinkle on top afterward.
For Tyler’s real birthday, we went to Roy’s, a Hawaiian seafood/steakhouse in La Jolla. Wow, it was amazing and so delicious! The most expensive meal I’ve ever eaten, but it was sooooo good. I got the filet mignon and it melted in my mouth. I barely had to chew it was so tender and yummy!
