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Salty Pretzel Banana Pudding Ice Cream Cake Recipe

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3.9 from 43 reviews

  • Author: Amina
  • Total Time: 6 hours 20 minutes (includes freezing time)
  • Yield: 8 servings

Description

This Salty Pretzel Banana Pudding Ice Cream Cake combines the crunch of salty pretzels and vanilla wafers with creamy layers of vanilla ice cream and mashed bananas. Enhanced with honey and vanilla, this no-bake dessert features a toasted crumb crust and whipped cream topping, making it a perfect cool treat with a delightful balance of salty and sweet flavors.

Ingredients

Crust and Crumbs

  • 2 cups mini salted pretzels
  • 30 vanilla wafer cookies (about 2 big cups)
  • 1 stick (8 tablespoons) salted butter, melted
  • 4 tablespoons honey (divided)

Ice Cream and Banana Layers

  • 3-4 cups vanilla ice cream (divided)
  • 2-3 ripe bananas
  • 3 teaspoons vanilla extract (divided)
  • Pinch of salt (divided)

Toppings

  • 1 cup sliced fresh bananas
  • 1 cup heavy cream
  • 1-2 tablespoons honey

Instructions

  1. Prepare crust and preheat oven. Line a 9-inch springform pan and a small baking sheet with parchment paper. Preheat the oven to 350°F (175°C).
  2. Make crumb base. In a food processor, pulse the mini salted pretzels and vanilla wafer cookies into fine crumbs. Add the melted butter and pulse until the mixture holds together when pinched. Press half the crumbs firmly into the bottom of the springform pan to form the cake crust. Spread the remaining crumbs on the prepared baking sheet and drizzle with 1 tablespoon of honey.
  3. Toast crumbs. Bake the crumbs on the baking sheet in the preheated oven for 5-8 minutes, until toasted and fragrant. Remove from the oven and allow to cool completely.
  4. Add first ice cream layer. Scoop 3 to 4 cups of vanilla ice cream onto the cooled crust in the springform pan. Spread evenly to form a smooth layer. Sprinkle half of the toasted loose pretzel and cookie crumbs over the ice cream. Freeze the cake for 30 minutes.
  5. Prepare banana ice cream swirl. In a bowl, mash 2-3 ripe bananas with 2 tablespoons honey, 2 teaspoons vanilla extract, and a pinch of salt. Gently fold in 2 cups of vanilla ice cream to create a banana pudding swirl mixture. Spread this mixture on top of the frozen ice cream layer. Return to the freezer for another 30 minutes.
  6. Whip cream topping. Before serving, use an electric mixer to whip 1 cup heavy cream with 1-2 tablespoons honey, 1 teaspoon vanilla extract, and a pinch of salt until soft peaks form.
  7. Assemble and serve. Remove the cake from the freezer and lift it out of the springform pan using the parchment paper. Top the cake with sliced fresh bananas, the whipped cream topping, and the remaining toasted crumbs. Slice and enjoy immediately.

Notes

  • Using ripe bananas is key to a naturally sweet and creamy banana layer.
  • Make sure the crust crumbs are cooled before adding ice cream to prevent melting.
  • Freeze the cake well between layers for easy assembly and clean slicing.
  • This cake is best served immediately after assembling the toppings to maintain texture.
  • You can substitute salted pretzels with unsalted if you prefer less saltiness.
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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