Banana Pudding Ice Cream Cake

Normally, I am not a fan of banana pudding. I love all of the flavors but the texture is usually where things fall apart for me. However, this banana pudding ice cream cake takes away all of my texture issues because it is just layers of vanilla cake, no churn banana pudding ice cream, caramel sauce and Nilla Wafer crunchies. One of the best parts of this cake is that it does not require an ice cream maker AND you can substitute most of the homemade elements for storebought, if you so prefer. This no churn ice cream layer is adapted from the incredible @ButternutBakery.

What pan do i use for this cake?

When making an ice cream cake, you have quite a few options. You can make the cake in a loaf pan like my Salted Strawberry Crunch Ice Cream Cake or you can stack it with a cake ring like my Parent Trap Ice Cream Cake (Peanut butter oreo Ice Cream Cake). Another option is to use two cake pans that are the exact same size, layer half of the cake in each and invert them before stacking them on top of one another. In those case, you must thoroughly line the cake pan with cling wrap to make sure the cake does not stick!

What is a Cake Ring and An Acetate Strip/Collar?

The cake ring is often used in pastry to create a form that can be layered with ingredients that may otherwise slide off the cake- think mousse layers, puddings, frostings, and gelée!

The acetate collar is what makes the barrier so that none of these ingredients move before they are set! For this recipe, I place a cardboard cake board underneath the cake ring to create a strong base!

Banana Pudding Ice Cream Cake

Layers of perfect vanilla cake, no-churn banana pudding ice cream, caramel and Nilla Wafer crunchies make this ice cream cake the best summer dessert!

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Ingredients

Single Layer Vanilla Cake (store bought or homemade)

• 1 1/4 cups Cake flor 148g
• 2/3 cup granulated sugar 130g
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter softened to room temperature 56g
• 1 teaspoon pure vanilla extract
• 1/2 cup 120ml whole milk, at room temperature
• 1 large egg at room temperature
• 2 Tablespoons 30ml canola oil or vegetable oil

Caramel Sauce (store bought can also work)

• 1¼ cups 250g Heavy Cream
• ½ cup 100g Corn Syrup
• 1 teaspoon salt
• 2 tablespoons 25g unsalted butter
• 1¼ cups 250g granulated sugar
• 1 cup water
• 1 teaspoon vanilla extract

No Churn Banana Pudding Ice Cream

• 2 bananas
• 1 can 11 oz sweetened condensed milk
• 1 tsp kosher salt
• Yellow gel food coloring optional
• 9 oz container thawed whipped topping I use Cool Whip
• 1 cups vanilla wafers regular or gluten and dairy free, plus more for topping

Nilla Wafer Crunchies

• 1 cup 100g vanilla wafers, crushed
• 1/2 cup 20gall purpose flour
• 1/2 cup 50g granulated sugar
• 7 tablespoons butter melted (100g)

Instructions

Vanilla Cake Layer

• Preheat the oven to 350°F (177°C). Grease a 9-inch cake pan, line with parchment paper rounds
• Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
• Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
• Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.

No Churn Banana Pudding Ice Cream

• Purée the bananas in a food processor with sweetened condensed milk,.
• Pour this smooth mixture into a large bowl and add in the whipped topping. Fold together to combine using a non stick spatula. In a freezer safe container (I used a pie pan) pour the mixture in layers, adding nilla wafers in between.
• Place ice cream in freezer for at least 3 hours to harden

Caramel

• In a large pot, add the heavy cream and the corn syrup. Turn heat to medium high until the cream begins to simmer. Stir with a nonstick spatula making sure that the glucose dissolves. Remove from heat and set aside
• In a clean heavy bottomed saucepan add the sugar and water and stir gently with a nonstick spatula
• Turn heat to medium high, and let sugar caramelize WITHOUT STIRRING when the caramel is turning a deeper amber, lightly swirl the pan to ensure even cooking
• When the caramel turns a deep amber, immediately remove the pot from heat, and stir in the butter to stop the cooking.
• Next, add the warm cream and glucose mixture, be careful because this will steam and sputter!
• Add the vanilla and stir
• Continue cooking the caramel at a low simmer until smooth and even, stirring with a nonstick spatula. Remove from heat and set aside until cool. Then refrigerate until ready to use in the cake

Nilla Wafer Crunchies

• Preheat the oven to 275F.
• In a medium bowl, add the wafer crumbs, flour, sugar, and butter. Stir to combine.
• Spread the crumbs onto a parchment lined cookie sheet and bake for 20-25 minutes. Using a nonstick spatula to break up the clusters into smaller pieces about halfway through cooking
• The crumbs will look slightly browned when you remove them and will become crunchy as they cool
• Set aside until ready to use

Assembly

• If you are building this in a loaf pan, cut the recipe in half. Line a loaf pan with cling wrap to make sure you can easily lift the cake from the pan.
• If using a cake ring and acetate strips, start by placing a 6 inch cake board on a clean work surface. Place the cake ring around the board and then add the acetate strips inside to create a barrier as you build
• Cut the vanilla cake in half horizontally so you have two 9 inch layers
• Add one the vanilla cake layers inside the cake ring, feel free to cut the cake into pieces so it fits and enjoy eating the cake scraps!
• Spread 1/2 the no churn banana ice cream on top of the vanilla cake, making sure to smooth the top with an offset spatula.
• Add 1 cup of the caramel, smooth again and let these layers sit in the freezer for 15 minutes. At this point, return the banana pudding ice cream to the freezer as well, so it does not get too soft.
• Remove cake from freezer and add a layer of crunchies, followed by the last layer of vanilla cake
• Then add thenrest of the banana pudding ice cream. Top with additional crunchies and let set for at least 3 hours in the freezer.