The trick is to make your own banana ice cream first and then whip some cream; everything else is simple layering and freezing ahead of time. (Oh, this is our very first ice cream cake! We made it for Fox's baptism lunch. After the ecstatic reaction it got, we'll surely dream up another kind in the same vein soon. Like with chocolate...)
Banana Pudding Ice Cream Cake
3 bananas (mashed well)
1 1/2 cups whole milk
1/4 cup heavy cream
2 tablespoons Greek yogurt
1/2 cup cane sugar
2 teaspoons vanilla extract
1/2 teaspoon ground vanilla bean (optional)
1/4 teaspoon sea salt
2 bananas (thinly sliced in rounds)
Vanilla wafers (crushed; about 1 cup)
Easy Whipped Cream (for topping; recipe follows)
Whisk together 3 mashed bananas, milk, cream, yogurt, sugar, vanilla, and salt. Pour into ice cream maker and while it spins, slice 2 bananas and crush vanilla wafers. Line a square pan with 2 layers of parchment paper -- it should overlap to make 'handles' that will pull out the cake once it's frozen. Start layering ingredients: crushed wafers, then bananas, and then spoon half of the ice cream on top. (It's fine, and actually works better, if it's a little melty because you're going to freeze the whole thing anyway.) Repeat layers and then finish with more wafer crumbs on top. Freeze for about four hours or overnight. When you're ready to serve, pick up paper 'handles' and flip cake onto a flat surface like a cutting board. Spread the whipped cream on top. Freeze it again for about 10 minutes and then, with a good sharp knife, cut it into squares to serve. (Serves 16 with small pieces or 8 with generous slices.)
Easy Whipped Cream
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground vanilla bean (optional)
pinch of sea salt
In a large bowl whisk cream vigorously until slightly stiff. Add sugar, vanilla, and salt and whisk to combine. Set whipped cream aside in the refrigerator until ready to top cake and serve.
