Banana Ice Cream Cake
Cool off with a refreshing and indulgent Banana Ice Cream Cake, a no-bake frozen treat that's as easy to make as it is delightful to eat. Featuring a buttery graham cracker crust and a creamy, homemade banana ice cream filling, this dessert is perfect for summer parties or any time you're craving something sweet and satisfying. Crafted with ripe bananas, whipped cream, and sweetened condensed milk, this cake offers a rich, natural banana flavor with a silky-smooth texture. Garnish with chocolate syrup, chopped nuts, or festive sprinkles for an extra pop of flavor and crunch. Ready in just 25 minutes of prep time and requiring only a freezer to set, this dessert is simple, crowd-pleasing, and the ultimate way to chill out in style.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 4 large Bananas, ripe and peeled
- 1 cup Heavy whipping cream
- 1 can Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Chocolate syrup (optional, for garnish)
- 0.25 cup Chopped nuts or sprinkles (optional, for topping)
Instructions
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Place the pan in the freezer to set while preparing the filling.
In a blender or food processor, puree the bananas until smooth and creamy.
In a large mixing bowl, whip the heavy whipping cream until stiff peaks form.
Gently fold the pureed bananas, sweetened condensed milk, and vanilla extract into the whipped cream until fully combined.
Pour the banana mixture over the prepared crust and smooth the top with a spatula.
Cover the springform pan with plastic wrap or aluminum foil and freeze for at least 6 hours, or overnight, until the cake is set.
When ready to serve, remove the cake from the freezer. Allow it to sit at room temperature for 5-10 minutes to make slicing easier.
Run a knife around the edge of the springform pan to release the cake, then carefully remove the outer ring.
Optional: Drizzle chocolate syrup over the top of the cake and sprinkle with chopped nuts or sprinkles for extra decoration.
Slice and serve immediately. Store any leftovers in the freezer.
Nutrition Facts
Calories |
4992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.0 g | 346% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 583.1 g | 212% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 384.3 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1373 mg | 106% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4140 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
