This Super Simple Homemade Banana Ice Cream Cake was a last minute decision. Our daughter turned 13 and was having a party 5 days after her actual birthday. She had requested a cake for her party but I really did not want her special day to go by without a cake and without blowing out candles. She had already had mini cup cakes I had made her at netball that afternoon with her friends and she was having a flour based cake at her birthday party, so I decided to do an ice cream cake. And it was so simple. Here’s what you I did.
- 6 frozen bananas
- 1/4 cup milk of your choice (I used Coco Quench Coconut)
- 300ml cream, whipped
- Toppings of your choice – I used strawberries, grated 90% dark chocolate and maltesers
- Blend the frozen bananas and milk in your food processor until thick and creamy (depending on the size of your bananas, you may need to add a little more liquid to process them til smooth)
- Line a rectangle cake tin with baking paper (I used a tin about 30 x 20)
- Pour your ice cream into the cake tin
- Freeze for 4 hours or until firm enough to touch (doesn’t have to be hard)
- Gently lift the cake out of the tin using the baking paper and turn upside down onto a plate (I used a chopping board. I put it over the top of the cake, then turned it upside down and peeled off the paper)
- Spread the whipped cream all over the cake
- Add toppings of your choice – I cut strawberries in half, popped in a few maltesers strategically (so one per piece) and then grated some 90% dark chocolate over
- Put back in the freezer for another 2 hours
- Get cake out aboout 10 minutes before you’re ready to serve so the ice cream isn’t hard.
Note: because this is not a churned ice cream cake using cream and glucose or dextrose, it does not have the smoothness and creaminess of a tub of ice cream. If you do want a creamier ice cream cake, here’s another Ice Cream Cake I made for Indrani’s 10th Birthday. It’s a lot longer process but more of a traditional ice cream cake.