Banana Pudding Ice Cream Cake combines all the Southern charm of a classic dessert into a delectable frozen treat.
Every summer barbecue in North Carolina has a few menu items in common. For starters, there’s almost always pulled pork, barbecue sauce, cole slaw rolls, deviled eggs, corn on the cob, macaroni & cheese, collard greens, baked beans. a fruit salad. a tossed salad, slices of watermelon, lemonade and sweet tea.
Depending on what part of the state you’re from, there might be pickled beets, fried okra and biscuits or cornbread, too. Maybe hot dogs and hamburgers instead of the pulled pork. But by and large, these Southern cookouts are always epic.
For dessert, there is always, always, always banana pudding and some kind of cake served with ice cream. “Why not together?” I asked.
So I set out to make it happen. Even though I don’t love bananas, there’s something wonderful about the layers of boxed pudding, whipped cream, vanilla wafer cookies and banana slices. A big scoop of that and I’m flooded with memories of summer camp, tailgates and neighborhood barbecues.
You probably knew this already, but you can make ice cream cake with any kind of ice cream. For today’s recipe, I made an ice cream cake version of my favorite cookout dessert. Layers of vanilla ice cream, whipped banana cream, vanilla wafers and banana slices come together in this luscious ice cream cake. Make it at least a day ahead of time so it has time to freeze! Making an ice cream cake is as simple as leaving the ice cream out on the counter for a bit to soften (not melt!) Once soft, spread it inside a springform pan (affiliate link) and layer it with toppings.
This Banana Pudding Ice Cream Cake is totally a winner in my book. Add it to your summer cookout menu right away! // susannah
The Southern cookbooks I mentioned are the cookouts I was raised on. They’re always the best when they’re potluck-style, and everyone brings something to the party. I teamed up with my friend Erin at The Speckled Palate to co-host a giant virtual cookout with our blog friends. See all the recipes for our Great Blogger BBQ below!
Korean BBQ Tofu Sliders with Kimchi Slaw by Hello Little Home
Corn, Black Bean, and Feta Dip by Lizzy is Dizzy
Crab, Bacon & Guacamole Crostinis by That Square Plate
Cocktails and Drinks
Blackberry Gin Slush by The Speckled Palate
Homemade Lemonade by Winstead Wandering
Blood Orange Mocktail by Body Rebooted
Fleur Collins Cocktail by Hungry Girl por Vida
Fourth of July Sparkler by Mixplorology
Black Stripe Cold Rum Cocktail by Honey and Birch
Fresh Watermelon Mojito by Twin Stripe
Mint Hibiscus Lemonade by The Little Epicurean
Wine Slushy by Living Well Kitchen
Basil Gin Lemonade by Glisten and Grace
Salt Plate Shrimp by The Mexitalian
Jamaican Jerk Chicken Burgers by Simple and Savory
Roasted Vegetable Grilled Pizza with Garlic Herb Oil by Ciao Chow Bambina
Memphis Style Pulled Pork by Two Places at Once
Balsamic & Honey Chicken Skewers with Strawberry-Kiwi Salsa by No Spoon Necessary
Amazing Basic Spice Rub for Grilling by An Oregon Cottage
Mediterranean Chicken Kebabs by PasadenaDaisy
Smoked Porchetta Pork Loin by Tasty Ever After
Pressure Cooker Pulled Pork by Appeasing a Food Geek
Peach Barbecue Sauce by The Beach House Kitchen
Tuna Stuffed Sweet Peppers by SugarLoveSpices
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce by Feed Me Phoebe
Marinated Skirt Steak with Sweet Corn and Cherry Salad by Domesticate ME!
Sweet & Sour Chicken Kebabs by Tastefully Frugal
Caprese Pasta Salad by Club Narwhal
Cranberry Almond Broccoli Salad by Two Sisters Kitchens
Coconut Milk Mac & Cheese by A Little Gathering
Cherry Quinoa Salad by Food Lovin Family
Cheddar, Corn and Bacon Potato Salad by Family Food on the Table
Lemon Rocket Pasta Salad by Lauren Caris Cooks
Green Goddess Potato Salad by Love & Flour
Red White & Blue Watergate Salad by A Joyfully Mad Kitchen
Zesty Potato Skewers by Pamela Salzman
Quinoa Tabouli by A Fork’s Tale
Banana Pudding Ice Cream Cake by Feast + West
Strawberry Beer Floats by bethcakes
Cherry Cheesecake Dessert by The Little Blonde Baker
Light Berry Angel Food Cake by The Creative Bite
Lemon Cream Tarts with Berries by Girl Heart Food
Fresh Strawberry Muffins by Spiced
Lemon Pie Sundae by Flavours & Frosting
Strawberry Lemon Shortcakes by Dash of Herbs
Grasshopper Pie by 2 Cookin’ Mamas
Berry Mango Smoothie Pops by HÄLSA Nutrition
Mixed Berry Vanilla Bean Cake by Cake ‘n Knife
No Churn Cookies and Cream Strawberry Ice Cream by The Secret Ingredient Is
Coconut Blueberry & Vodka Ice Pops by Nik Snacks
Strawberry Key Lime Margarita Greek Yogurt Ice Pops by Beer Girl Cooks
Cherry & Rhubarb Tart by Crepes of Wrath
Banana Pudding Ice Cream Cake
Banana Pudding Ice Cream Cake combines all the Southern charm of the classic fruity dessert with a delectable frozen treat.
- 2 quarts vanilla ice cream
- 40-60 vanilla wafer cookies
- 4 ripe bananas
- 8 ounces cream cheese
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipping cream
- 1/4 cup powdered sugar, sifted
- 1/4 teaspoon vanilla extract
- Chill a 9-inch springform pan in the freezer for 30 minutes 1 hour before beginning to prevent ice cream from melting. Allow ice cream to soften slightly (not melt) outside of the freezer for 15-30 minutes.
- Using a spoon, spread 1 quart of ice cream into the bottom of the springform pan and up around the sides of the pan. Smooth with a spatula or back of a spoon. Place in the freezer for 1 hour.
- While the outer layer sets, in a bowl, mash together cream cheese, sugar, 1/2 teaspoon vanilla and 1 banana until well blended and smooth. In the bowl of an electric mixer, whip cream with powdered sugar and 1/4 teaspoon vanilla until stiff peaks form. Fold half of the whipped cream mixture into the cream cheese mixture and mix well until smooth. Repeat with the second half of the whipped cream mixture. Cover bowl with plastic wrap and store mixture in fridge until needed.
- Into the springform pan with outer ice cream layer, spread half of the banana cream cheese mixture. Smooth with a spatula or back of a spoon. Press in a layer of vanilla wafer cookies. Add a layer of banana slices. Top with the remaining 1 quart of ice cream. Freeze for 1 hour.
- Add the remaining banana cream cheese mixture. Freeze for 3-4 hours or overnight.
- Before serving, pop open the springform pan and carefully turn out the cake onto a plate or baking sheet (make sure it fits in your freezer!) Smooth and patch the outer ice cream layer. Decorate with vanilla wafers and banana slices.
- Keep frozen. If not enjoying soon, cover loosely with plastic wrap and freeze for up to 1 month.
Source: I followed these instructions for making an ice cream cake
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 464Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 80mgSodium: 211mgCarbohydrates: 52gFiber: 2gSugar: 37gProtein: 6g
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