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Banana Pudding Ice Cream Cake Recipe

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4.1 from 58 reviews

  • Author: Amina
  • Total Time: 7 hours (including freezing and cooling times)
  • Yield: 14 servings
  • Diet: Vegetarian

Description

This Banana Pudding Ice Cream Cake is a luscious layered dessert combining a tender homemade cake, creamy banana-flavored ice cream with chunks of fresh banana and vanilla wafers, all topped with whipped cream frosting and garnished with vanilla wafer crumbs and banana chips. Perfect for banana lovers, this refreshing no-churn ice cream cake requires some advance preparation and freezing to achieve its delightful texture and flavor.

Ingredients

Cake Layers

  • 6 tablespoons (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 6 tablespoons (86g) sour cream
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (90ml) milk
  • 2 tablespoons (30ml) water

Ice Cream Mixture

  • 3/4 cup milk
  • 3.4 ounce package dry banana cream instant pudding mix
  • 8 ounce cream cheese, softened
  • 1/2 cup (104g) sugar
  • 1 1/2 cup heavy whipping cream
  • 3/4 cup powdered sugar
  • 2 large bananas, chopped (divided)
  • 18 vanilla wafers, crushed (divided)

Whipped Cream Frosting

  • 2 1/4 cups (540ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1 1/2 teaspoon vanilla extract
  • 10-12 drops yellow food coloring

Garnish

  • 1 cup vanilla wafers, crushed
  • 9-10 banana chips (optional)

Instructions

  1. Prepare Cake Pan and Preheat Oven: Grease an 8-inch springform pan or cake pan and place a parchment paper circle in the bottom. Preheat your oven to 350°F (176°C). This ensures the pan is ready and oven at the proper temperature for baking the cake layer.
  2. Make Cake Batter: In a large bowl, cream together the unsalted butter and sugar until light and fluffy, about 3-4 minutes to incorporate air for tenderness. Add sour cream and vanilla extract and mix thoroughly. Then add egg whites in two batches, mixing well after each addition and scraping down the bowl sides to combine evenly.
  3. Add Dry and Liquid Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt. In a small measuring cup, combine milk and water. Add half of the dry ingredients to the batter, mix, then add the milk-water mixture and mix again. Finally, add the remaining dry ingredients and fold gently until all is combined without overmixing.
  4. Bake Cake Layer: Pour the batter evenly into the prepared cake pan. Bake for approximately 29-31 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and cool in the pan for 3-5 minutes, then transfer to a cooling rack to cool completely.
  5. Prepare Ice Cream Mixture: In a bowl, whisk the milk and banana cream instant pudding mix until smooth. In a separate large bowl, beat the softened cream cheese and sugar until smooth and creamy. Stir the pudding mixture into the cream cheese until fully combined.
  6. Whip Cream for Ice Cream Layer: In another bowl, whip the heavy whipping cream with powdered sugar on high speed until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream carefully to keep the mixture airy.
  7. Add Bananas and Wafers: Fold in half of the chopped bananas and one-third of the crushed vanilla wafers into the ice cream mixture to distribute texture and flavor throughout.
  8. Assemble Cake Layers: Line the sides of the same 8-inch pan with parchment paper extending above the rim. If using a cake circle, place it at the bottom. Cut the dome off the cake layer, then cut the cake horizontally into two layers. Place the first layer into the pan bottom.
  9. Add Fruit and Crumbs: Sprinkle half of the remaining chopped bananas and one-third of crushed vanilla wafers evenly over the first cake layer in the pan.
  10. Layer Ice Cream: Spread the prepared ice cream mixture evenly over the bananas and wafers on the cake layer.
  11. Add Remaining Bananas and Wafers: Sprinkle the rest of the chopped bananas and crushed vanilla wafers on top of the ice cream, pressing them gently so they are flush with the ice cream surface.
  12. Top with Second Cake Layer: Place the second cake layer over the ice cream, pressing lightly to level the cake.
  13. Freeze Cake: Freeze the assembled cake for at least 6-8 hours or overnight until firm to set the layers properly.
  14. Prepare Whipped Cream Frosting: Whip the cold heavy whipping cream with powdered sugar, vanilla extract, and yellow food coloring until stiff peaks form. This will give the frosting a light banana color.
  15. Frost Cake: Remove the frozen cake from the pan by lifting the parchment paper or springform ring. Frost the entire outside of the cake with the whipped cream frosting. Pipe a decorative border around the top edge.
  16. Decorate Cake: Press crushed vanilla wafer crumbs onto the sides of the frosted cake, then optionally top with banana chips for garnish.
  17. Final Freeze and Serve: Return the cake to the freezer until ready to serve. Before serving, allow the cake to thaw at room temperature for 45 minutes to an hour for easy slicing and optimal texture.

Notes

  • Using an 8×3-inch springform pan is recommended for easy removal of the cake once assembled and frozen.
  • If a springform pan is unavailable, line the cake pan with plastic wrap and parchment paper to lift the cake out after freezing.
  • Cake layers should be made in the same pan used for assembling to ensure proper size fit.
  • The cake needs to freeze for at least 6-8 hours to firm up before frosting.
  • Allow the cake to thaw properly before serving to achieve the best texture.
  • Optional banana chips garnish add a nice crunch and decorative touch.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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