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Banana Pecan Caramel Ice Cream Cake

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Meet the Banana Pecan Caramel Ice Cream Cake—a decadent treat that’s perfect for any occasion. This cake brings together layers of creamy banana ice cream, crunchy pecans, and luscious caramel, all topped with a rich caramel drizzle. It’s a showstopper dessert that’s guaranteed to impress and satisfy your sweet tooth.

Resume of the Recipe:

Imagine the perfect blend of creamy, crunchy, and sweet in every bite. The Banana Pecan Caramel Ice Cream Cake is a delightful creation that offers layers of flavors and textures. With the sweetness of ripe bananas, the nuttiness of pecans, and the rich, gooey caramel, this ice cream cake is a treat you won’t be able to resist. Plus, it’s easier to make than you might think!

Exciting Story:

One summer evening, I decided to experiment with some leftover bananas and a craving for something sweet and cold. I combined bananas, caramel, and pecans into an ice cream cake, and the result was nothing short of magical. When I served it to my family, their eyes lit up with delight. My husband couldn’t stop raving about the unique flavor combination, and the kids begged for seconds. Now, this Banana Pecan Caramel Ice Cream Cake has become our go-to dessert for special occasions and family gatherings.

Why This Banana Pecan Caramel Ice Cream Cake?

Why This Cake is a Must-Try

  • Flavor Explosion: The combination of bananas, pecans, and caramel creates a symphony of flavors in every bite.
  • Texture Delight: Creamy ice cream, crunchy nuts, and smooth caramel offer a delightful texture contrast.
  • Perfect for Any Occasion: Whether it’s a birthday, a summer party, or just a treat-yourself day, this cake is sure to be a hit.

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Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • 1/2 gallon banana ice cream, softened
  • 1 cup chopped pecans
  • 1 cup caramel sauce
  • 4 ripe bananas, sliced
  • Whipped cream for topping (optional)
  • Additional caramel sauce for drizzling

How to Make Banana Pecan Caramel Ice Cream Cake:

  1. Prepare the Crust:
    • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
    • Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Freeze for 15 minutes.
  2. Layer the Ice Cream:
    • Spread half of the softened banana ice cream over the crust, smoothing it into an even layer.
    • Sprinkle half of the chopped pecans and half of the caramel sauce over the ice cream layer.
    • Arrange half of the banana slices on top.
  3. Repeat Layers:
    • Spread the remaining banana ice cream over the banana slices.
    • Sprinkle the remaining chopped pecans and drizzle the rest of the caramel sauce.
    • Arrange the remaining banana slices on top.
  4. Freeze:
    • Cover the cake with plastic wrap and freeze for at least 4 hours or until firm.
  5. Serve:
    • Before serving, let the cake sit at room temperature for 10 minutes to soften slightly.
    • Remove the sides of the springform pan.
    • Drizzle with additional caramel sauce and top with whipped cream if desired.

Tips:

  • Easy Slicing: Dip your knife in hot water before slicing the cake for clean, even cuts.
  • Banana Ripeness: Use ripe but firm bananas for the best flavor and texture.

Banana Pecan Caramel Ice Cream Cake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

 

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • 2 cups 2 graham cracker crumbs

  • 1/2 cup 1/2 melted butter

  • 1/4 cup 1/4 granulated sugar

  • 1/2 gallon 1/2 banana ice cream, softened

  • 1 cup 1 chopped pecans

  • 1 cup 1 caramel sauce

  • 4 4 ripe bananas, sliced

  • Whipped cream for topping (optional)

  • Additional caramel sauce for drizzling

Directions

  • Prepare the Crust:
  • In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
  • Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Freeze for 15 minutes.
  • Layer the Ice Cream:
  • Spread half of the softened banana ice cream over the crust, smoothing it into an even layer.
  • Sprinkle half of the chopped pecans and half of the caramel sauce over the ice cream layer.
  • Arrange half of the banana slices on top.
  • Repeat Layers:
  • Spread the remaining banana ice cream over the banana slices.
  • Sprinkle the remaining chopped pecans and drizzle the rest of the caramel sauce.
  • Arrange the remaining banana slices on top.
  • Freeze:
  • Cover the cake with plastic wrap and freeze for at least 4 hours or until firm.
  • Serve:
  • Before serving, let the cake sit at room temperature for 10 minutes to soften slightly.
  • Remove the sides of the springform pan.
  • Drizzle with additional caramel sauce and top with whipped cream if desired.

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