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1
Chocolate Sauce: In saucepan, whisk together sugar, whipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth.
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2
Let cool.
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3
[Makes 1-1/2 cups.]
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4
Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan.
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5
Pour chocolate sauce over top.
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6
Freeze for 15-20 minutes or until firm.
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7
Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened.
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8
Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream.
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9
Spread over chocolate layer; freeze for 20 minutes or until firm.
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10
Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer.
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11
Freeze for 20 minutes or until firm.
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12
[Cake can be prepared to this point, covered and stored in freezer for up to 3 days.]
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13
Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind.
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14
Blend orange juice with corn starch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened.
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15
Refrigerate until chilled.
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16
Whip cream with icing sugar; spread or pipe over top of cake.
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17
Remove side of pan; garnish with banana and strawberry sauce.
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18
Serve immediately.
