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Banana Pudding Ice Cream Cake

Banana Pudding Ice Cream Cake
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This Banana Pudding Ice Cream Cake is a dreamy dessert that combines moist vanilla cake, creamy banana ice cream, and crunchy vanilla wafers, all topped with a luscious whipped cream frosting. Perfect for celebrations or summer gatherings, it’s a nostalgic treat with a modern twist!

Ingredients

Scale

Cake Layers:

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

Ice Cream:

  • 3/4 cup milk
  • One 3.4 oz package banana cream instant pudding mix
  • 8 oz cream cheese, softened
  • 1/2 cup (104g) sugar
  • 1 1/2 cups heavy whipping cream
  • 3/4 cup powdered sugar
  • 2 large bananas, chopped into small pieces
  • 18 vanilla wafers, crushed

Whipped Cream Frosting:

  • 2 1/4 cups (540ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • A few drops yellow food coloring (optional)

Instructions

Step 1: Bake the Cake Layers

  1. Preheat oven to 350°F (176°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. Cream butter and sugar together until light and fluffy (~3–4 minutes). Add sour cream and vanilla; mix well. Gradually mix in egg whites.
  3. Combine dry ingredients in one bowl and milk + water in another. Alternate adding these to the batter, starting and ending with dry ingredients. Mix until smooth.
  4. Pour batter into the pan and bake for 29–31 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

Step 2: Make the Ice Cream

  1. Whisk together milk and pudding mix until thickened. In another bowl, beat cream cheese and sugar until smooth; mix in pudding mixture.
  2. Whip heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream into the pudding mixture in two batches.
  3. Stir in half the chopped bananas and one-third of the crushed wafers.

Step 3: Assemble the Cake

  1. Line your springform pan with parchment paper extending above the edges for height. Trim the dome off the cooled cake and slice it into two even layers.
  2. Place one cake layer at the bottom of the pan. Sprinkle half of the remaining bananas and one-third of crushed wafers over it.
  3. Spread half of the ice cream mixture evenly over the bananas and wafers.
  4. Repeat layering: bananas, wafers, ice cream, then top with the second cake layer.
  5. Freeze for 6–8 hours or overnight until firm.

Step 4: Frost & Decorate

  1. Whip cold heavy cream with powdered sugar, vanilla extract, and food coloring until stiff peaks form.
  2. Remove cake from pan and frost evenly with whipped cream frosting.
  3. Press crushed wafers onto the sides and garnish with banana chips if desired.

Notes

Serving Suggestions:

Let the cake thaw at room temperature for 45 minutes to an hour before slicing for easy serving.

Tips & Tricks:

  • Use room-temperature butter and egg whites for a smoother batter.
  • Chill your mixing bowl before whipping cream for faster results.
  • Dip your knife in warm water before slicing for clean cuts.

Storage & Reheating:

Store leftovers in an airtight container in the freezer for up to one week. To serve again, let slices sit at room temperature for about 10 minutes to soften slightly.

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