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This Banana Pudding Ice Cream Cake is what my dreams are made of! Moist vanilla cake is paired with smooth banana pudding ice cream, and then stuffed with chunks of banana and vanilla wafer! A banana lover’s ultimate vice.
Want to try some more easy ice cream cake recipes? Take a peek at this Homemade Ice Cream Cake Recipe and this Copycat Dairy Queen Ice Cream Cake!
Banana Pudding Ice Cream Cake
So here’s a little fact about me: I would consider myself an introvert. Some may be surprised to hear that, but it’s true. With some people that isn’t always the case – I kind of feel like food bloggers are “my people” so it can be less true with them – but generally speaking, it’s true. Put me in a room of strangers and I usually want to retreat. My fear of rejection is real.
I tell you this as a preface to a story.
So a few weeks ago I walked into the gym like usual. Book in hand (I typically read while doing cardio), heading to the locker room to store my things. When I was putting things in a locker, I set my book down on the bench. It was called, “Following God With All Your Heart”, by Elizabeth George. I’m a big fan of her books, by the way. Anyway, the woman standing near me, a couple lockers down, noticed the title and said, “That looks like a good book.” I was just starting the book that morning, so not really knowing if it’s a good book or not yet, I said, “I hope so!” 🙂
I went on about my workout and kept feeling this strong feeling like I should’ve said more. Like maybe she was interested in reading a great book about following God and I’d totally missed an opportunity. Truth is, even though I didn’t know about this book, one of my very favorites from the same author is called, “A Woman After God’s Own Heart”. Such a great book! And if someone was looking for something along these lines, that is definitely the one I recommend.
So I kept working out and when I was on one of my usual weight machines, I looked up and realized that the woman was on the cardio machine directly in front of me. I felt that strong feeling even stronger. I was feeling almost compelled to tell her about the book that I thought she should really read, if she wanted to read something.
But then, I am the person that fears rejection. What if she thought I was totally crazy for approaching her? It seems somewhat irrational when I look back, but I was truly torn between talking to her and this fear I had.
When I finished my workout, I went into the locker room to get my things. This feeling kept getting stronger. I knew I would walk right past her as I walked out of the gym. I knew I needed to stop and say something to her. It was almost painful not to.
I walked right past her. Fear was winning.
As I kept walking towards the door, the feeling got stronger. My insides were screaming at me that I was missing this opportunity.
I got all the way to the doors, stopped, turned around and walked back. I felt ridiculous because I was sure she’d already seen me walk by to leave, but I had decided to talk to her – ridiculous or not.
I walked up to her. She smiled and took off her headphones and I told her about the other book and how it’d be a great one to read and that I knew it was wonderful. She smiled and said, “You have done what the Lord wanted of you today. Thank you.”
You guys I literally was holding back tears until I got in my car. I’m crying now again remembering it. I’ve heard stories of people feeling these kinds of things, but I have never personally felt the Holy Spirit so strongly as I did that day. It really was almost a compulsion. I don’t know if it affected that woman very much (I didn’t get her name, sadly), but it definitely affected me. I’m so glad I didn’t walk out the door without taking to her. And in that moment, I knew I was exactly where I was meant to be. I knew I hadn’t missed the opportunity.
And selfishly, with the hubs and I having made lots of big decisions over the last couple years and having been struggling with trying to start a family as well, to feel so strongly that I was where I supposed to be at that moment was so reassuring. And I was SO glad I didn’t miss it. I wish I could feel that strongly every day. 🙂
However most days I’m just chillin’ with a big fat fork and an awesome cake like this Banana Pudding Ice Cream Cake. 🙂 Good thing I go to the gym (most days).
You guys this ice cream cake really is amazing. The hubs and I are big, big banana fans and even bigger banana pudding fans. This cake hits the mark right on the head.
The cake layers are a wonderfully moist, light vanilla cake. Sandwiched between the cake layers are a no churn ice cream that tastes just like banana pudding! I used banana pudding mix to ensure that it has that delightful flavor then stuffed it with fresh bananas and vanilla wafers – just like the traditional dessert!
The cake is frosted with a vanilla whipped cream, then finished off with banana chips (optional) and crushed vanilla wafers around the bottom. It makes a beautiful presentation and is absolutely delicious! It freezes fairly firm, so I’d suggest letting it sit out for about an hour before cutting into it.
More Banana Dessert Recipes
Looking for more banana dessert recipes? Check out these ones!
- Easy Banana Bread
- Bananas Foster Cheesecake
- Banana Cream Cheesecake
- Banana Cream Pie Cupcakes
- Banana Cream Pie
- Banana Pudding Icebox Cake
Enjoy!
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Banana Pudding Ice Cream Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 7 hours
- Yield: 14-16
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Banana Pudding Ice Cream Cake is made with moist vanilla cake, smooth banana pudding ice cream, and chunks of banana and vanilla wafer! Yum!
Ingredients
CAKE LAYERS
- 6 tablespoons (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 6 tablespoons (86g) sour cream
- 1 teaspoon vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (90ml) milk
- 2 tablespoons (30ml) water
ICE CREAM
- 3/4 cup milk
- 3.4 ounce package dry banana cream instant pudding mix
- 8 ounce cream cheese, softened
- 1/2 cup (104g) sugar
- 1 1/2 cup heavy whipping cream
- 3/4 cup powdered sugar
- 2 large bananas, chopped
- 18 vanilla wafers, crushed
WHIPPED CREAM FROSTING
- 2 1/4 cups (540ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- 1 1/2 teaspoon vanilla extract
- 10–12 drops yellow food coloring
- 1 cup vanilla wafers, crushed
- 9–10 banana chips, optional
Instructions
NOTE: 8×3-inch springform pans are best for building this cake so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your cake pan with clear wrap before adding your parchment paper and cake board. You can use the clear wrap to lift your cake out of the pan once it’s assembled and frozen. You want to make your cake layers in the same pan you’ll use for layering the ice cream and cake together so that the cake layers fit in the final pan you use for layering. In lou of using a cake pan to build the cake, you could also use cake collars.
TO MAKE THE CAKE LAYERS:
1. Prepare an 8 inch springform or cake pan with a parchment paper circle in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Pour the batter evenly into the cake pan and bake for about 29-31 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cake from the oven and allow to cool for about 3-5 minutes, then remove to a cooling rack to cool completely.
TO MAKE THE ICE CREAM:
9. When the cake is cool, make the ice cream. Combine the milk and pudding mix and whisk until well combined and smooth.
10. In a large mixer bowl, combine the cream cheese and sugar and mix until smooth.
11. Stir in the pudding mixture until smooth. Set aside.
12. In another mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
13. Gently fold about 1/3 of the whipped cream into the cream cheese mixture until combined, then fold in the remaining whipped cream.
14. Gently fold in half of the chopped bananas and 1/3 of the crushed vanilla wafers until combined throughout.
ASSEMBLY:
15. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan (see this example). If you want, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you pan put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done.
NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
16. Cut the dome off of the top of the cake layer, then cut the cake into two layers. Place the first cake layer into the bottom of the pan.
17. Sprinkle half of the remaining chopped bananas and another 1/3 of the crushed vanilla wafers over the cake layer.
18. Spread the ice cream mixture evenly over the bananas and wafers.
19. Sprinkle the remaining chopped bananas and crushed vanilla wafers over the ice cream and pat them down into the ice cream so they are flush with the ice cream.
20. Top the ice cream with the other layer of cake.
21. Freeze cake until firm, 6-8 hours or overnight. Once frozen, remove from springform pan and remove parchment paper from sides.
22. To make the whipped cream frosting, whip the heavy whipping cream, powdered sugar, vanilla extract and yellow food coloring until stiff peaks form.
23. Frost the outside of the cake with the whipped cream, then pipe a border around the top edge.
24. To finish off the cake, press crushed vanilla wafer crumbs onto the sides of the cake and top it with banana chips, if desired.
25. Freeze the cake until ready to serve. Allow to thaw for 45 minutes to an hour before serving.
Nutrition
- Serving Size: 1 Slice
- Calories: 563
- Sugar: 38.4 g
- Sodium: 251.2 mg
- Fat: 33.8 g
- Carbohydrates: 60.4 g
- Protein: 7.4 g
- Cholesterol: 87.2 mg
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Love this recipe! However I had a question, do you whip your egg white before adding them to the mix? It doesn’t specify in the recipe. I have made it without whipping and it’s delicious, may try it with it whipped this time.
You can do it either way. The recipe is written without whipping them. But you can and then fold them in at the end. The texture is a little different that way, but lately has been my preferred method.
I am thinking of making this cake. I am wondering about the whipped cream frosting. After freezing, does the frosting turn out okay after thawing?
Yes, it does great.
Yes, it does.
I made this cake this weekend and it was delicious. Even my strict vegan friends had to give it a try, and they loved it. The cake layers are very thin so you can consider doubling the recipe. I didn’t double the recipe and it turned out just fine. It’s very rich so thicker cake might fill people up too fast.
Wait… I did double the recipe. The original recipe’s instructions would only allow for one cake layer it was too thin to cut in half.
So inspiring to hear how you answered the nudging of the Holy Spirit. He is alive and well in our darkened world.
I wondered how far ahead you could make this cake and freeze it? Thanks.
Thanks Brenda! This cake could really be made at least a week ahead. I might make it up until the decorating part, just to keep things looking fresh.
Hi,
I’m liking this frosting recipe. Can I use it for one of your other banana cakes instead of a frosting that requires lots of powdered sugar? I prefer the whipped cream taste vs powdered sugar taste but I’m afraid it might not hold up nicely since I won’t be freezing it (since this recipe is an ice cream cake). Let me know. Thanks ????
You’d need to refrigerate the cake with a whipped cream frosting on it. Additionally, you’d want to use the full amount of powdered sugar called for in the whipped frostings, because it helps stabilize it. It should be fine though. You might also check out the frosting on this cake.
Hi there!!
Just wanted to give some feedback on this cake. I am making it right now and have just finished the cake and ice cream. The cake layer is so extremely thin that it could only be used as one layer. I followed the directions exactly. If you are making this, double the recipe and split it into 2 pans, or even make one big cake but one layer is extremely thin. Other than that everything is tasting amazing so far and I’m so excited to see how it turns out!!! The ice cream layer is to die for 🙂
I have a question can this cake be made in a 9 inch spring form pan, and if so should I double the ingredients?
That should be fine and you don’t have to double everything – the cake will just be shorter. The cake layers themselves could be quite thin, so you might want to just bake one layer and then put the ice cream on top.
What a wonderful story! It can be really tough to overcome the fear of rejection sometimes!
The Holy Spirit is very true and powerful. In church the Pastor said do you realize the same Spirit that made the dry bones live and resurrected Jesus from the dead is on the inside of you. The Title of the Sermon was “Do I Know What I Have”?
I love this Lindsay! I’m so glad you went back and talked to her. I’ve been in situations like that before, where you know the Spirit is pushing you but you’re just not sure. It’s tough! But every time I listen I’m glad I did. Thanks for your awesome example!
How amazing is this?? Both your braveness at the gym and also this cake!
Thank you for sharing that story. So many times we pass up opportunity for fear of rejection, when we should be willing to speak boldly for the Lord. By the way, I made your Banana Split Cake last week! It was awesome! I brought it to work for our monthly office lunch and everyway raved about it! I took the remaining cake home to my family and they loved it too! I think I will be making that one again! Thank you for sharing your recipes!!
This is a great story! It’s so easy to want to see the world change but so hard to step out and be that change -to say something that could make a difference! I definitely understand your fear of rejection since I live there myself but my oh -I’m trying to change!
How do you read during cardio? I am so full of awe. All the sweat goes down my face and I get too distracted. I wish I could be more focused!
We all fear rejection, but we handle it differently. I find it hard to believe that anyone would reject a baked offering of yours ever, so that’s one area where you can be supremely overconfident. This cake…wow.