This ice cream cake is a banana lover’s dream come true. the cake itself comes from Ina Garten and can be found on the Food Network site. I highly recommend it, and don’t skip the orange zest as it added a beautiful bright note to a delicious cake.
I used a 9.5 inch round silicone cake pan to make the cake. You’ll use this to form the ice cream cake as well.
For the ice cream I used 4 ripe bananas, cut in half lengthwise in their peels. Dust the tops of the bananas with brown sugar, and flip them upside down on a parchment lined sheet pan. Bake at 400 for about 10 minutes.
The base is a custard one, using six egg yolks. Place the yolks in a medium sized heat proof bowl, and set aside. In a medium saucepan, combine 1 1/2 cup whole milk, 1 1/2 cup whipping cream, 3/4 cup sugar and 2 tbs of corn syrup or glucose syrup. It helps to use a thermometer to prevent the yolks from curdling.
Before making the custard, set up an ice bath by filling a large temperature proof bowl with ice and water, and placing a medium temperature proof bowl into it with a strainer. Once the custard is heated you’ll want to immediately strain it into the bowl over the ice bath to cool it down quickly.
Heat the liquid to about 150 degrees on medium low, and temper the yolks slowly add about 1 cup or two of the hot liquid to the yolks while constantly whisking to avoid curdling, Once incorporated, add the mixture back to the saucepan and heat on medium low, stirring constantly until the temp reaches about 175 degrees and the mixture is thick enough to coat the back of a spoon, Immediately take it off the stove top and pour the liquid through the strainer into the bowl over the ice bath.
Add the bananas, 3/4 cup to 1 cup of sour cream and 1/4 cup of a nice rum. I used a 12 year old El Dorado and I highly recommend it. It is pricey but very delicious and a little goes a long way flavor wise. I used an immersion blender to smooth it out as the bananas can be a little chunky.
Pop it into the refrigerator to chill for a few hours.
For the top of the cake I made a magic shell with 1 cup of Cadbury Caramel spread and 2 tbs of refined coconut oil. Microwave in 30 second intervals, stirring in between until fully melted. If you can’t find this spread you could use a cookie butter spread, but I highly recommend this caramel/chocolate spread. I found it at World Market.
Pour the melted caramel magic shell into the silicone pan and pop it into the freezer or refrigerator to harden. Now churn the ice cream in your machine, I recommend a 2 quart machine for this amount.
After it’s churned, spoon or pipe it into the silicone pan on top of the magic shell and smooth it out. Place the leveled out cake layer on top and pop it into the freezer to fully set overnight.
Cut slices and enjoy! This was a real hit when I brought it to a dinner party.
Best Banana Ice Cream cake
Equipment
- 1 9.5 inch silicone baking pan I used a round pan but a square one would work just fine.
- 1 immersion blender or regular blender
Ingredients
- 4 ripe bananas
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 2 tbsp corn syrup or glucose syrup
- 6 egg yolks
- 3/4 cup sour cream
- 1/4 cup rum
- 1 cup Cadbury's Caramel spread Cookie Butter spread or peanut butter would also work nicely
- 2 tbsp refined coconut oil
Instructions
- Make a banana cake in a 9.5 inch silicone pan. The recipe I used is linked at the beginning of this post.
- Slice 4 ripe or unripe bananas lengthwise, still in the peel. Sprinkle brown sugar on the tops. Flip over with the peels facing up onto a parchment lined sheet pan. Bake at 400 for 10 minutes.
- Mash up bananas and place in large heat safe bowl along with 3/4 cup of sour cream.
- Separate 6 egg yolks and place in a medium heat proof bowl.
- In a medium saucepan, combine 1 1/2 cups whole milk, 1 1/2 cups heavy whipping cream, 3/4 cup granulated sugar and 2 tbs corn syrup or glucose syrup.
- Make an ice bath with ice and cold water in a bowl large enough to fit the bowl with the bananas and sour cream. Place a strainer on top of the banana bowl to be ready to strain the custard base as soon as it comes off the stove top.
- Heat liquids on the stove until the temperature reaches about 150 degrees. Slowly add about 1-2 cups of the hot liquid into the egg yolks, constantly whisking.
- Return the yolk mixture back to the saucepan and continue to heat on medium low until the mixture thickens and reaches a temperature between 17-180 degrees.
- Once it's thickened enough to coat the back of a spoon, immediately take off the stove and strain into the bowl with the bananas over the ice bath. Stir to cool down.
- Add 1/4 cup of rum (optional but wonderful, you could also add a teaspoon of vanilla extract instead)
- Mix with an immersion blender for a smoother consistency. You could also use a regular blender, but let it cool down first in the ice bath. Place in refrigerator for a few hours.
- Make the caramel or cookie butter magic shell. Place 1 cup of caramel or cookie butter spread in a medium microwave safe bowl with 2 tbs of refined coconut oil.
- Microwave in 30 second bursts, stirring in between until fully melted.
- Pour the caramel magic shell into the bottom of the silicone pan used to make the cake. Place in freezer or refrigerator to harden up.
- After chilling ice cream mixture in the refrigerator for a few hours, churn ice cream in an ice cream maker.
- Spoon or pipe the ice cream on top of the caramel layer and smooth out with a spatula. Place the cake layer on top.
- Freeze overnight, slice and enjoy.
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