BANANA PUDDING ICE CREAM CAKE RECIPE
This
Banana Pudding Ice Cream Cake is the soft, moist vanilla cake paired with the
smooth banana pudding ice cream, stuffed with chunks of banana and vanilla
wafer. A fave for this banana lover, for
sure.
Servings : 14-16 Slices 1x
INGREDIENTS
CAKE LAYERS
·
6
tbsp (84g) unsalted butter, room temperature
·
3/4
cups (155g) sugar
·
6
tbsp (86g) sour cream
·
1
tsp vanilla extract
·
3
large egg whites, room temperature
·
1
1/4 cups (163g) all purpose flour
·
2
tsp baking powder
·
1/4
tsp salt
·
6
tbsp (90ml) milk
·
2
tbsp (30ml) water
ICE CREAM
·
3/4
cup milk
·
3.4
oz package dry banana cream instant pudding mix
·
8
oz 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 tsp 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 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.
Recipe
from lifeloveandsugar.com
Delicious Food Recipes
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