Banoffee Butter Pecan Ice Cream Cake is a mash up of delicious dulce de leche or caramel sauce, bananas, graham crackers, and butter pecan ice cream. A new take on traditional Banoffee Pie. Yum!
Traditional Banoffee Pie consists of a graham cracker crust, bananas, dulce de leche, and lots of whipped cream. Incredibly delicious on its own, I decided to elevate it to a new level and combine it with another favorite dessert treat: butter pecan ice cream. The result is total deliciousness!
Moreover, Banoffee Butter Pecan Ice Cream Cake is so simple to make and sure to please everyone! The only baking involved is the graham cracker crust and the entire cake can be made a day in advance. Feel free to use caramel sauce in place of dulce de leche if you’d like.
Banoffee Butter Pecan Ice Cream Cake
Step 1: Make the Crust
Firstly, mix together the graham crumbs, butter, vanilla, and sugar, and press into bottom of springform pan (or could use a pie pan instead). Bake for 12 minutes at 350 degrees. Set aside to cool. Once cooled, add on the sliced banana and dulce de leche or caramel sauce.
Step 2: Spread on the Ice Cream
Secondly, place the softened butter pecan ice cream into a large bowl and stir to soften.
Spread the ice cream on top of the banana layer in the pan. Refrigerate for an hour.
Step 3: The Topping
Once frozen, remove the cake from the freezer and pour on the remaining dulce de leche or caramel sauce. Place the sliced bananas around the edge of the cake and sprinkle the middle with chopped pecans. Put in freezer for another 15 minutes to firm up.
Lastly, let sit at room temperature for five minutes before removing springform or slicing. Serve with whipped cream (optional). I hope you enjoy this recipe!
Banoffee Butter Pecan Ice Cream Cake
Ingredients
Crust Layer
- 10 graham crackers, finely crushed (about 1 ½ cups of crumbs)
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
Ice Cream Layer
- 2 bananas, sliced
- ½ cup dulce de leche or caramel sauce
- 1.5 quart butter pecan ice cream, softened
Topping
- ½ cup dulce de leche or caramel sauce
- 1 banana, sliced
- 1 tablespoon pecans, finely chopped
- whipped cream for garnish (optional)
Instructions
- Preheat oven to 350 degrees. Mix together graham cracker crumbs, melted butter, sugar, and vanilla. Pour into the bottom of either a springform pan or a pie dish. If using a springform, press crumb mixture into bottom of pan. If using pie dish, press into bottom and up the walls of the pie pan. Bake for 12 minutes. Set aside to cool.
- For the ice-cream layer, arrange the sliced bananas on top of the graham crust. Pour on dulce de leche or caramel sauce. Place the softened ice-cream in a large mixing bowl. In a microwave safe bowl, add the butterscotch chips and about ¼ cup of ice-cream. Microwave until melted, stirring every 30 seconds. Pour the melted chips and chopped pecans into the ice-cream and stir to combine but do not over mix. Pour into pan and freeze for at least an hour.
- Spread the softened ice cream over the bananas and freeze for about an hour.
- Remove the cake from the freezer and pour the remaining dulce de leche or caramel sauce on top. Arrange the remaining banana slices around the edge of the cake. Sprinkle the pecans in the middle. Return to freezer for another 15 minutes or until ready to serve.
- When ready to serve, allow to sit at room temperature before cutting or removing the springform. Serve with whipped cream (optional).
Notes
Nutrition
Be sure to check out my Copycat Dairy Queen Ice Cream Cake recipe.
Wow, this ice cream cake is amazing!
so good, right!
I enjoyed this recipe at a friend’s house. The cake was so delicious. I’m a huge fan of everything butter pecan!
Bananas, caramel and ice cream? Sounds amazing!
Oh this sounds soo perfect for the holiday season!!