Salty Pretzel Banana Pudding Ice Cream Cake—everyone's favourite banana pudding in a delicious vanilla ice cream cake. A crust of salty pretzels and sweet Nilla wafer cookies is baked, cooled, then topped with vanilla ice cream with honey-toasted crumbs. The cake is finished with fresh bananas, vanilla cream, and more addictive salty cookie crumbs
Ingredient
– 2 cups mini salted pretzels– 30 vanilla wafer cookies (about 2 big cups)– 1 stick (8 tablespoons) salted butter melted– 4 tablespoons honey– 3-4 cups vanilla ice cream– 2-3 ripe bananas– 3 teaspoons vanilla extract– 2 cups vanilla ice cream– 1 cup sliced fresh bananas– 1 cup heavy cream
Direction
1
Use parchment to line a 9-inch springform pan. Parchment a small baking sheet. Heat the oven to 350°.
2
Process pretzels and Nilla wafer cookies into tiny crumbs. Add butter and pulse until it holds together when squeezed.
3
Press half the crumbs into the springform pan, place the rest on the baking sheet, and drizzle with 1 tablespoon honey. Bake 5-8 minutes till toasted.
4
Scoop 3–4 cups vanilla ice cream onto the chilled crust. Form a generally even layer. Sprinkle half the loose pretzel/cookie crumbs. Freeze 30 minutes.
5
Mash 2-3 bananas with 2 tablespoons honey, 2 teaspoons vanilla, and a pinch of salt in a bowl. Gently stir in 2 cups vanilla ice cream. Apply to vanilla layer. Freeze another 30 minutes.
6
Remove cake from freezer. Use parchment paper to remove the cake from the pan. Add banana slices, whipped cream, and leftover crumbs. Slice and eat now.