A luscious no-bake dessert that combines layers of creamy Nutella-infused ice cream, fresh banana slices, and a buttery graham cracker crust. This show-stopping cake is easy to assemble, makes ahead, and slices beautifully for any special occasion.

Why You’ll Love This Recipe

Effortless Assembly: No ice cream maker or oven required—simply whip, layer, and freeze.
Customizable Layers: Swap in different cookies, drizzles, or fruit to suit your taste.
Impressive Presentation: Alternating layers of whipped cream and rich Nutella ice cream create a striking visual.
Make-Ahead Convenience: Assemble up to a day in advance and store in the freezer for stress-free entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Nutella
Ripe bananas, sliced
Heavy whipping cream, cold
Sweetened condensed milk
Pure vanilla extract
Oreo cookies (optional)
Chopped hazelnuts or chocolate shavings (for garnish)

Directions

Prepare the crust
In a medium bowl, combine graham cracker crumbs, melted butter, and a spoonful of Nutella. Press the mixture firmly into the bottom of a springform or loaf pan. Freeze for 10–15 minutes to set.
Make the Nutella ice cream layer
In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, vanilla extract, and Nutella until fully incorporated and smooth.
Assemble the first layer
Remove the crust from the freezer. Arrange a single layer of banana slices over the crust. Pour half of the Nutella ice cream mixture over the bananas, spreading evenly. Return to the freezer for 30 minutes.
Add cookie layer (optional)
For extra texture, sprinkle crumbled Oreo cookies over the partly set ice cream. Lightly press into the surface.
Finish assembly
Add additional banana slices if desired, then spread the remaining ice cream mixture to the top of the pan. Cover with plastic wrap and freeze until firm, at least 3 hours.
Garnish and serve
Before serving, remove the cake from the pan and peel away the sides. Drizzle with warmed Nutella ganache or extra Nutella, then sprinkle with chopped hazelnuts or chocolate shavings. Slice with a hot, dry knife for clean edges.

Servings and timing

Servings: 10
Prep Time: 25 minutes
Chill Time: 3 hours
Total Time: 3 hours 25 minutes

Variations

Cookie Crust Swap: Use crushed chocolate wafers, vanilla wafers, or gluten-free cookies in place of graham crackers.
Nut Butter Twist: Swap Nutella for peanut butter or almond butter for a different flavor profile.
Fruit Medley: Layer in sliced strawberries, raspberries, or mango alongside the bananas.
Vegan Option: Use coconut whipped cream and a dairy-free condensed milk substitute; choose vegan cookies for the crust.
Extra Crunch: Fold in chopped toasted hazelnuts or chocolate chips directly into the ice cream layer.

Storage/reheating

Freezer: Store the assembled cake in an airtight container or wrapped tightly in plastic wrap for up to 2 weeks.
Thawing: For easiest slicing, transfer the cake to the refrigerator for 20–30 minutes before serving.
Portion Storage: Individual slices can be wrapped separately and frozen for quick treats.

FAQs

What is the best way to prevent ice crystals in a no-churn ice cream cake?

Ensure that all ingredients and equipment are well chilled before assembly. Store the cake tightly wrapped to limit exposure to air.

Can I assemble this cake more than one day in advance?

Yes. You may assemble the cake up to 24 hours in advance; keep it well covered in the freezer until ready to serve.

How do I cut neat slices without sticking?

Dip a sharp knife in hot water, wipe it dry, then make each cut in one smooth motion. Repeat heating and wiping between slices.

Is it possible to make this dessert nut-free?

Yes. Omit the Nutella and use a cocoa-powder-sweetened condensed milk mixture or a nut-free chocolate spread alternative.

Can I substitute another fruit for bananas?

Absolutely. Strawberries, raspberries, peaches, or mangoes work well and add a fresh contrast.

How do I make a vegan or dairy-free version?

Use coconut whipped cream, a non-dairy condensed milk alternative, vegan cookies for the crust, and a nut-free chocolate spread.

My ice cream layer is too soft—how do I firm it up?

Be sure to whip the cream to stiff peaks and use a full-fat condensed milk. Freeze the cake for at least three hours, or overnight for extra firmness.

Can I halve the recipe for a smaller pan?

Yes. Adjust ingredient quantities proportionally and use a smaller mold, adjusting freeze time as needed.

What’s the ideal pan for this cake?

A springform pan makes removal easiest, but a loaf pan lined with parchment also works well.

How long will leftovers stay good in the freezer?

Properly wrapped, slices will maintain best quality for up to two weeks. After that, texture may begin to deteriorate.

Conclusion

This Banana Nutella Ice Cream Cake delivers layers of creamy, chocolate-hazelnut ice cream and fresh banana atop a crisp crust. Fully customizable and requiring no specialized equipment, it’s the perfect make-ahead dessert for celebrations or a decadent summer treat. Enjoy its silky texture and contrasting layers with minimal effort—and maximum acclaim from your guests.