This Banana Pudding Ice Cream Cake is the dessert of your DREAMS. The base is formed with crumbled vanilla wafer cookies, vegan salted butter, and a drizzle of raw honey. Half is pressed into the pan and the rest is baked in the oven until golden and crispy. Layered with creamy vanilla ice cream base, sliced bananas, and those honey toasted crumbs. Finished with vanilla coconut whipped cream, this treat is the perfect twist on the classic nostalgic banana pudding.
Banana Pudding Ice Cream Cake
Crust:
- 4 cups vanilla wafer cookies
- 6 tbsp salted vegan butter, melted
- 1 tbsp raw honey
Ice Cream Layers
- 4 cups plant based vanilla ice cream (I used @coconutbliss)
- 2 cups sliced fresh bananas
- 3 cups plant based vanilla ice cream (I used coconut bliss)
- 2-3 ripe bananas
- 2 tbsp raw honey
- 1 tbsp vanilla extract
- Splash of banana extract (optional)
- Coconut whipped cream, for topping
Line a 9 inch springform pan with parchment paper. Line a small baking sheet with parchment paper. Preheat the oven to 350°.
For the crust: In a food processor, pulse the vanilla wafer cookies into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press half of the crumbs into the bottom of the springform pan, spread the remaining crumbs out on the baking sheet, and drizzle with 1 tablespoon honey. Bake 5-8 minutes, until golden brown and toasted.
For the ice cream layers: Scoop 4 cups of vanilla ice cream out onto the cooled crust. Flatten/spread into a mostly even layer. Layer on half of the sliced bananas and sprinkle with half of the loose cookie crumbs. Freeze for 30 minutes.
Mash 2-3 bananas in a bowl with 2 tablespoons honey, vanilla, and a pinch of salt. Add 3 cups vanilla ice cream and gently swirl together. Spread onto the vanilla layer. Freeze for 30 minutes more.
Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Top with the remaining sliced bananas, whipped cream, and the remaining crumbs. Slice and enjoy immediately.
Add comment
Comments