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Best Banana Ice Cream cake

This recipe is just for the banana ice cream and magic shell topping. The cake recipe is linked at the top of the page.
Servings: 0

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.