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Banana Nut Bliss Ice Cream Cake

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Creamy frozen layers of vanilla ice cream blended with ripe bananas and crunchy toasted nuts on a buttery graham-pecan crust, finished with whipped cream and caramel for an easy make-ahead summer dessert.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup finely chopped toasted pecans
  • 3 large ripe bananas, mashed
  • 1.5 quarts (about 6 cups) vanilla ice cream, softened
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped pecans, plus extra for garnish
  • 1/4 cup honey (or maple syrup)
  • 1 tsp pure vanilla extract
  • Pinch of kosher salt
  • 1/2 cup cold heavy whipping cream
  • 1 Tbsp powdered sugar
  • 2 Tbsp caramel sauce, for drizzle

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment. In a bowl, stir together graham crumbs, melted butter, and 1/4 cup pecans until evenly moistened. Press firmly into the bottom of the pan. Freeze while you make the filling.
  2. In a large bowl, fold mashed bananas, softened ice cream, walnuts, 1/2 cup pecans, honey, vanilla, and salt until streak-free and well combined.
  3. Spoon the mixture over the frozen crust, smoothing the top. Tap the pan lightly to release air pockets. Cover and freeze until solid, at least 3 hours or overnight.
  4. Just before serving, whip the cream with powdered sugar to medium peaks. Remove the ring of the pan, place cake on a platter, and pipe or dollop whipped cream on top.
  5. Drizzle with caramel sauce and sprinkle with reserved nuts. Slice with a hot knife and serve immediately.

Notes

  • For easier slicing, dip a sharp knife in hot water and wipe dry between cuts.
  • Swap vanilla ice cream for butter-pecan or chocolate for flavor twists.
  • The cake keeps well, tightly wrapped, in the freezer up to 1 month.

Nutrition

Keywords: banana nut ice cream cake, frozen dessert, summer treat

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