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.