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Banana Pecan Caramel Ice Cream Cake

A no-bake frozen dessert that combines the warmth of bananas, crunchy pecans, and rich caramel, all nestled in a buttery biscuit crust.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, No-Bake
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 200 g digestive biscuits, crushed
  • 100 g unsalted butter, melted
For the Ice Cream Filling
  • 4 pieces ripe bananas
  • 500 ml vanilla ice cream, softened
  • 100 g pecans, toasted and roughly chopped
  • 200 ml caramel sauce (store-bought or homemade)
For the Whipped Cream Topping
  • 250 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
For Decoration
  • Banana slices
  • Pecan halves
  • Extra caramel sauce

Method
 

Prepare the Crust
  1. In a medium bowl, mix the crushed digestive biscuits with the melted butter until well combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Place the crust in the freezer to set while you prepare the filling.
Prepare the Ice Cream Filling
  1. In a large bowl, mash the ripe bananas until smooth.
  2. Add the softened vanilla ice cream and mix until well combined.
  3. Stir in the chopped pecans and caramel sauce.
Assemble the Cake
  1. Pour the banana ice cream mixture over the prepared crust in the springform pan.
  2. Smooth the top with a spatula.
  3. Cover with cling film and freeze for at least 4 hours, or until firm.
Prepare the Whipped Cream Topping
  1. In a large bowl, whip the double cream, icing sugar, and vanilla extract until stiff peaks form.
Decorate the Cake
  1. Remove the cake from the freezer and release it from the springform pan.
  2. Spread the whipped cream over the top of the cake.
  3. Decorate with banana slices, pecan halves, and drizzle extra caramel sauce over the top.
Serve
  1. Let the cake sit at room temperature for a few minutes before slicing to make it easier to cut.
  2. Slice and serve the Banana Pecan Caramel Ice Cream Cake.

Notes

Use very ripe bananas for the best sweetness and texture. Store the cake wrapped tightly in cling film or in an airtight container in the freezer for up to 2 weeks.