Description

This Salty Pretzel Banana Pudding Ice Cream Cake is a delightful treat combining crunchy salted pretzels and vanilla wafer crumbs with creamy vanilla ice cream and ripe bananas. Layers of flavored ice cream and banana pudding are framed by a crispy, buttery crust and topped with fresh whipped cream and sliced bananas, creating a perfect balance of salty, sweet, and creamy textures in a stunning frozen dessert.

Ingredients

Crust and Topping

2 cups mini salted pretzels
30 vanilla wafer cookies (about 2 big cups)
1 stick (8 tablespoons) salted butter, melted
4 tablespoons honey (divided)

Ice Cream Layers

3-4 cups vanilla ice cream
2 cups vanilla ice cream

Banana Mixture

2-3 ripe bananas
3 teaspoons vanilla extract (divided)
Pinch of salt (divided)

Whipped Cream Topping

1 cup heavy cream
1-2 tablespoons honey

Garnish

1 cup sliced fresh bananas

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Instructions

Prepare Pan and Oven: Line a 9-inch springform pan with parchment paper and also line a small baking sheet with parchment paper. Preheat your oven to 350°F (175°C) to toast the crumb mixture later.
Create the Crust: Using a food processor, pulse the mini salted pretzels and vanilla wafer cookies into fine crumbs. Add the melted salted butter to the processor and pulse until the mixture holds together when pinched between fingers. Press half of this crumb mixture firmly into the bottom of the springform pan as the crust.
Toast Remaining Crumbs: Spread the remaining crumb mixture evenly on the parchment-lined baking sheet. Drizzle 1 tablespoon of honey over the crumbs and bake in the preheated oven for 5 to 8 minutes until toasted and fragrant. Remove and cool completely.
First Ice Cream Layer: Once the crust and toasted crumbs are cool, scoop 3 to 4 cups of vanilla ice cream onto the crust in the springform pan. Using an offset spatula or the back of a spoon, flatten and spread the ice cream into an even layer. Sprinkle half of the toasted loose pretzel and wafer crumbs over this ice cream layer. Place the pan in the freezer for at least 30 minutes to firm up.
Prepare Banana Mixture: In a bowl, mash 2 to 3 ripe bananas until smooth. Stir in 2 tablespoons honey, 2 teaspoons vanilla extract, and a pinch of salt. Gently fold in 2 cups of vanilla ice cream, swirling lightly to combine but maintaining some texture from the bananas.
Add Banana Ice Cream Layer: Spread the banana and vanilla ice cream mixture evenly over the frozen vanilla ice cream layer. Return the cake to the freezer and chill for another 30 minutes to set.
Whip Cream Topping: Before serving, use an electric mixer to whip 1 cup of heavy cream with 1 to 2 tablespoons honey, 1 teaspoon vanilla extract, and a pinch of salt. Beat until soft peaks form, making a light and fluffy whipped cream topping.
Assemble and Serve: Remove the ice cream cake from the freezer. Carefully lift the cake out of the springform pan using the parchment paper. Top the cake with the sliced fresh bananas, spread the whipped cream over the top, and sprinkle with the remaining toasted crumbs. Slice the cake and serve immediately for best texture and flavor.

Notes

Make sure to use ripe bananas for the best sweetness and flavor in the banana layer.
You can substitute salted butter with unsalted butter plus a pinch of salt if desired.
Keep the ice cream softened but not melted for easy spreading between layers.
The cake should be served immediately after adding the final toppings to prevent the bananas and whipped cream from melting or turning brown.
Freeze the assembled cake for at least 4-6 hours if you want a firmer cake, but allow it to soften slightly before slicing.
Leftovers can be stored in the freezer, tightly covered, for up to 3 days.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American