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Peanut Butter Banana Ice Cream Cake

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A luscious no-bake frozen dessert that layers creamy vanilla ice cream, ripe bananas, and ribbons of warm peanut butter over a buttery graham-cracker crust, finished with crunchy peanuts and chocolate chips.

Ingredients

Scale
  • 2 cups (200 g) graham cracker crumbs
  • 4 Tbsp (56 g) unsalted butter, melted
  • 2 Tbsp (25 g) granulated sugar
  • 1.5 quarts (1.4 L) vanilla ice cream, slightly softened
  • 4 ripe bananas, thinly sliced
  • 1 cup (240 g) creamy peanut butter, warmed until pourable
  • 1/2 cup (60 g) roasted peanuts, roughly chopped
  • 1/2 cup (85 g) mini chocolate chips
  • Whipped cream, for serving (optional)

Instructions

  1. Line the base of a 9-inch (23 cm) springform pan with parchment. In a bowl, stir graham crumbs, melted butter, and sugar until the texture resembles wet sand; press firmly into the pan to form an even crust. Freeze 10 minutes.
  2. Spread one-third of the softened ice cream over the chilled crust. Arrange a single layer of banana slices on top, then drizzle with one-third of the warm peanut butter. Repeat the ice-cream, banana, and peanut-butter layers twice more, finishing with ice cream.
  3. Swirl the top with a spatula. Sprinkle chopped peanuts and mini chocolate chips evenly over the surface. Cover tightly and freeze until solid, at least 4 hours or overnight.
  4. To serve, run a warm knife around the edge, release the springform ring, slice, and garnish each piece with whipped cream if desired.

Notes

  • Substitute chocolate or banana ice cream for extra flavor.
  • For cleaner slices, dip your knife in hot water and wipe dry between cuts.
  • The cake keeps well, tightly wrapped, for up to 1 month in the freezer.
  • Use natural, no-sugar-added peanut butter for a less-sweet version.

Nutrition

Keywords: peanut butter, banana, ice cream cake, no bake, frozen dessert

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