Name: Salty Pretzel Banana Pudding Ice Cream Cake Recipe
Prep time: 30 min
Cook time: 8 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups mini salted pretzels; 30 vanilla wafer cookies (about 2 big cups); 1 stick (8 tablespoons) salted butter, melted; 4 tablespoons honey (divided); 3-4 cups vanilla ice cream (divided); 2-3 ripe bananas; 3 teaspoons vanilla extract (divided); Pinch of salt (divided); 1 cup sliced fresh bananas; 1 cup heavy cream; 1-2 tablespoons honey

Jump to Recipe· 3.9 from 43 reviews

If you have a sweet tooth and love indulging in delightful textures and flavors, then you are absolutely going to adore this Salty Pretzel Banana Pudding Ice Cream Cake Recipe. Imagine the perfect harmony between crispy, salty pretzels and the velvety smoothness of banana pudding layered with luscious vanilla ice cream. This recipe combines crunchy, creamy, sweet, and salty notes in a way that feels like a hug on a plate. Whether you’re celebrating a special day or just treating yourself, this cake brings a sensational dessert experience that’s surprisingly simple to make but truly unforgettable to eat.

Ingredients You’ll Need

A yellow tub of Tillamook old-fashioned vanilla ice cream is open with the lid tilted on the side, showing the creamy white ice cream inside. Behind it, there are ripe bananas with brown spots resting on a white marbled surface. To the left, a small white bowl holds crunchy brown square pretzels. In front of the ice cream tub, a glass jar is filled with golden honey, with text on the jar's surface. On the right side, a white plate holds green lavender sprigs and a small white cup with dark vanilla syrup inside. Small white daisy flowers are scattered across the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the key to making this dessert spectacular. Each element is thoughtfully chosen to build layers of flavor and texture—from the salty crunch of pretzels to the sweet creaminess of pudding and ice cream, and the fresh brightness of ripe bananas.

2 cups mini salted pretzels: Adds a wonderfully crunchy, salty base that balances the sweetness.
30 vanilla wafer cookies (about 2 big cups): Gives a lovely depth of vanilla flavor and texture to the crust.
1 stick (8 tablespoons) salted butter, melted: Binds the crust crumbs together with rich, buttery goodness.
4 tablespoons honey: Natural sweetness and a hint of floral warmth that complements bananas beautifully.
3-4 cups vanilla ice cream: Creates the creamy, dreamy layers that make this cake truly indulgent.
2-3 ripe bananas: The star of the pudding, bringing natural sweetness and soft texture.
3 teaspoons vanilla extract: Enhances the flavors with aromatic vanilla notes.
1 cup sliced fresh bananas: For topping, adding freshness and inviting presentation.
1 cup heavy cream: Whipped to soft peaks for a luscious, fluffy topping layer.

How to Make Salty Pretzel Banana Pudding Ice Cream Cake Recipe

Step 1: Prepare the Crust

Begin by lining a 9-inch springform pan and a small baking sheet with parchment paper—this will help you lift the cake out easily later. Preheat your oven to 350°F. In a food processor, pulse the mini salted pretzels together with the vanilla wafer cookies until you have fine crumbs. Add the melted salted butter and pulse again until the mixture sticks together when pinched. Press half of this crumb mixture evenly into the bottom of your springform pan to form your crust. Spread the remaining crumbs on the baking sheet, drizzle one tablespoon of honey over them, and bake everything for about 5 to 8 minutes until toasted and fragrant. This step adds an irresistible crunch and toasted flavor that sets the foundation for this cake.

Step 2: Add the First Ice Cream Layer

Once your crust has cooled, scoop 3 to 4 cups of vanilla ice cream over it. Using a spatula, spread and flatten the ice cream into an even layer on top of the crust. Next, sprinkle half of the toasted pretzel and cookie crumbs over this ice cream layer. This adds texture and ensures every bite has a bit of that salty crunch. Pop the pan into the freezer for at least 30 minutes to let this layer firm up before moving on to the next.

Step 3: Create the Banana Pudding Ice Cream Layer

In a bowl, mash 2 to 3 ripe bananas with two tablespoons of honey, two teaspoons of vanilla extract, and a pinch of salt to enhance the natural sweetness and depth. Gently fold in 2 cups of vanilla ice cream to create a luscious, swirled banana pudding mixture. Spread this creamy concoction evenly over the chilled ice cream layer. Return the whole cake to the freezer for another 30 minutes to set this layer perfectly. By swirling banana flavors into the ice cream, you’ll get every bite tasting like classic banana pudding but with a frosty twist.

Step 4: Whip and Add the Topping

Before serving, whip the heavy cream with one to two tablespoons of honey, one teaspoon vanilla extract, and a pinch of salt until soft peaks form. This sweetened whipped cream adds a delicate fluffiness that contrasts beautifully with the denser ice cream layers. Remove the cake from the freezer and use the parchment paper to lift it out of the springform pan. Top with the whipped cream, fresh banana slices, and the remaining pretzel and cookie crumbs for that gorgeous finish.

How to Serve Salty Pretzel Banana Pudding Ice Cream Cake Recipe

The image shows a round cake with three visible layers on a white marbled surface. The bottom layer is light brown with a crumbly texture, topped by a thick creamy white layer. Above that is a dense, pale beige middle layer, followed by a thick layer of whipped cream with small pieces of banana inside. The top is covered with white whipped cream and sprinkled with golden brown crumbs. A slice is cut out, revealing the layers clearly, and a purple flower rests near the slice. Nearby is a slice of banana and part of a knife with a wooden handle is visible. The background is dark, with soft pink flowers in the distance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a final flourish, I love adding just a few extra salted pretzels on top along with the fresh banana slices and whipped cream. The little pops of salt and crispness brighten every bite, and visually, the layered colors and textures make this cake truly show-stopping.

Side Dishes

This dessert is so rich and satisfying that it generally stands beautifully on its own. However, if you want to balance things out, a light and tangy fruit salad or a few fresh berries on the side provide a refreshing contrast. A simple cup of strong black coffee or a chilled glass of milk makes a perfect pairing as well.

Creative Ways to Present

Try serving individual slices with a drizzle of caramel or chocolate sauce for an extra touch of decadence. Alternatively, you could make mini versions in ramekins for a fun and elegant presentation at parties. Layering the crumbs, ice cream, and banana pudding mixture in clear glass cups can also create a beautiful parfait that showcases all the delicious layers of this cake.

Make Ahead and Storage

Storing Leftovers

Wrap any uneaten cake tightly in plastic wrap or tuck it into an airtight container to prevent freezer burn and keep it tasting fresh. Stored this way, the cake will maintain its flavor and texture perfectly for up to five days in the freezer.

Freezing

This recipe is designed to be frozen, so you can make it ahead of time without a fuss. Just be sure to keep it well-covered to avoid absorbing any odors from your freezer. When you want to serve it, simply unwrap and let it sit at room temperature for about 10 minutes to soften just enough for an easy slice.

Reheating

Since this is an ice cream cake, reheating is not recommended. The magic lies in its frozen, creamy texture. Instead, just let it thaw slightly at room temperature for a short time before serving to soften it up for the perfect slice.

FAQs

Can I use regular pretzels instead of mini ones?

Absolutely! You can break regular pretzels into smaller pieces or pulse them a bit longer in the food processor to get the right crumb size for the crust and topping.

What kind of ice cream works best for this recipe?

Vanilla ice cream is the best choice because it complements the banana pudding flavor perfectly without overpowering it, but you can experiment with other creamy, mild flavors if you like.

Can I make this recipe vegan or dairy-free?

You can substitute with vegan butter, dairy-free vanilla ice cream, and coconut or almond-based whipped cream alternatives to make a delightful vegan version. Just be sure to choose pretzels without animal products.

How ripe should the bananas be?

For the best flavor and natural sweetness, use bananas that are fully ripe with some brown spots but not overly mushy. This ensures a creamy, rich banana pudding layer.

Can I add other mix-ins to the ice cream layers?

Yes! Chopped nuts, chocolate chips, or caramel swirls can be fun additions. Just fold them gently into the layers so you maintain the smooth texture of the cake.

Final Thoughts

Making the Salty Pretzel Banana Pudding Ice Cream Cake Recipe is like creating a slice of dessert heaven that combines the best textures and flavors in each bite. It’s refreshing, satisfying, and impressively easy, which makes it perfect for sharing with friends and family. Once you try it, this ice cream cake will undoubtedly become one of your favorite go-to treats for any occasion!