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Banana Pudding Ice Cream Cake: The Ultimate Dessert Recipe

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Vanilla wafer crust topped with creamy banana pudding ice cream and fluffy whipped cream. A refreshing frozen dessert!

Ingredients

Scale
  • 3 cups vanilla wafer crumbs (about 1 (12-ounce) box)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ cups heavy cream
  • 1 (3.4-ounce) package instant banana cream pudding mix
  • 2 cups milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Vanilla wafers, for decorating
  • Sliced bananas, for decorating (optional)
  • Caramel sauce, for drizzling (optional)

Instructions

  1. Prepare the Vanilla Wafer Crust: In a medium bowl, combine vanilla wafer crumbs, melted butter, and granulated sugar. Mix well.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it down.
  3. Place the springform pan in the freezer while you prepare the ice cream layer.
  4. Make the Banana Pudding Ice Cream Layer: In a large bowl, whisk together sweetened condensed milk, heavy cream, banana cream pudding mix, milk, and vanilla extract until the pudding mix is dissolved and the mixture starts to thicken.
  5. Gently fold in the mashed bananas. Be careful not to overmix.
  6. Pour the banana pudding ice cream mixture over the prepared vanilla wafer crust in the springform pan. Spread evenly.
  7. Cover the springform pan tightly with plastic wrap and freeze for at least 6 hours, or preferably overnight.
  8. Prepare the Whipped Cream Topping: In a large, chilled bowl, combine heavy cream, powdered sugar, and vanilla extract.
  9. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overwhip.
  10. Assemble the Banana Pudding Ice Cream Cake: Remove the ice cream cake from the freezer and carefully remove the sides of the springform pan.
  11. Spread the whipped cream evenly over the top of the ice cream cake.
  12. Arrange vanilla wafers around the edge of the cake.
  13. If using, arrange sliced bananas on top of the whipped cream.
  14. Drizzle caramel sauce over the top of the cake, if desired.
  15. Return the assembled cake to the freezer for at least 30 minutes to allow the whipped cream to firm up slightly.
  16. Serving and Storage: To serve, remove the cake from the freezer about 10-15 minutes before slicing.
  17. Use a sharp knife to slice the cake into wedges. Run the knife under hot water between slices for clean cuts.
  18. Serve immediately and enjoy!
  19. Store any leftover cake in the freezer, tightly wrapped in plastic wrap or in an airtight container.

Notes

  • For a richer crust, add a tablespoon of brown sugar to the vanilla wafer crumb mixture.
  • If you want a more intense banana flavor, you can add a teaspoon of banana extract to the ice cream mixture.
  • For a stabilized whipped cream that will hold its shape longer, you can add a teaspoon of cornstarch to the heavy cream before whipping.
  • Get creative with your garnishes! You can use chocolate shavings, sprinkles, chopped nuts, or even fresh berries to decorate the cake.
  • This cake is perfect for making ahead of time. You can prepare the crust and ice cream layer up to a week in advance and store them in the freezer. Just add the whipped cream topping and garnishes before serving.
  • If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper.
  • To make this cake dairy-free, you can use dairy-free vanilla wafers, coconut cream instead of heavy cream, and dairy-free milk. Make sure to use a dairy-free banana cream pudding mix as well.

Find it online: https://anasrecipes.com/banana-pudding-ice-cream-cake/