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Banana Nutella Ice Cream Cake

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A decadent no-bake ice cream cake featuring layers of creamy Nutella ice cream, fresh banana slices, and a crunchy chocolate wafer crust.

Ingredients

Scale
  • 200 g chocolate wafer cookies (or graham crackers)
  • 100 g unsalted butter, melted
  • 2 cups (480 ml) heavy cream, cold
  • ½ cup (120 g) Nutella, plus extra for swirl
  • 2 large ripe bananas, peeled and sliced
  • ¼ cup (30 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Line a 9-inch (23 cm) springform pan with parchment paper.
  2. Place the cookies in a food processor and pulse to fine crumbs.
  3. Pour melted butter over crumbs, add a pinch of salt, and mix until combined.
  4. Press the crumb mixture firmly into the bottom of the prepared pan. Freeze for 10 minutes.
  5. In a large bowl, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  6. Gently fold in ½ cup Nutella to create a marbled effect.
  7. Spread half of the Nutella cream over the crust. Arrange a layer of banana slices over the cream.
  8. Top with the remaining cream, smooth the surface, then swirl a few extra spoonfuls of Nutella on top.
  9. Cover and freeze until firm, at least 4 hours or overnight.
  10. When ready, remove cake from pan, slice, and serve immediately.

Notes

  • You can substitute graham crackers or digestive biscuits for the wafer cookies.
  • For a dairy-free version, use coconut cream and dairy-free spread instead of heavy cream and butter.
  • Leftover cake can be wrapped tightly and frozen up to 1 week.
  • Allow slices to sit at room temperature 5 minutes before serving for easier cutting.

Nutrition

Keywords: Banana Nutella Ice Cream Cake, no bake ice cream cake, Nutella dessert, banana dessert

Find it online: https://zesticook.com/banana-nutella-ice-cream-cake/