Description
A delightful no-bake Banana Pecan Caramel Ice Cream Cake perfect for any occasion.
Ingredients
Scale
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 4 ripe bananas
- 500ml vanilla ice cream, softened
- 100g pecans, toasted and roughly chopped
- 200ml caramel sauce (store-bought or homemade)
- 250ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- Banana slices
- Pecan halves
- Extra caramel sauce
Instructions
- Prepare the Crust: In a medium bowl, mix the crushed digestive biscuits with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer to set while you prepare the filling.
- Prepare the Ice Cream Filling: In a large bowl, mash the ripe bananas until smooth. Add the softened vanilla ice cream and mix until well combined. Stir in the chopped pecans and caramel sauce.
- Assemble the Cake: Pour the banana ice cream mixture over the prepared crust in the springform pan. Smooth the top with a spatula. Cover with cling film and freeze for at least 4 hours, or until firm.
- Prepare the Whipped Cream Topping: In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form.
- Decorate the Cake: Remove the cake from the freezer and release it from the springform pan. Spread the whipped cream over the top of the cake. Decorate with banana slices, pecan halves, and drizzle extra caramel sauce over the top.
- Serve: Let the cake sit at room temperature for a few minutes before slicing to make it easier to cut. Slice and serve the Banana Pecan Caramel Ice Cream Cake.
Notes
- This cake is best served fresh but can be stored in the freezer for up to a week.
- Make sure to allow the cake to set thoroughly in the freezer for the best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: dessert
- Method: no-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg