Salty Pretzel Banana Pudding Ice Cream Cake
A sophisticated frozen twist on a southern classic, featuring a salty, buttery pretzel crust, layers of creamy banana ice cream and vanilla pudding, and fresh whipped cream.
Ingredients
Scale
- 2 cups Mini Pretzels, crushed
- 0.5 cup Unsalted Butter, melted
- 2 tablespoons Granulated Sugar
- 1.5 quarts Banana Ice Cream, softened
- 1 package (3.4 ounces) Instant Vanilla Pudding Mix
- 1 cup Whole Milk
- 1.5 cups Heavy Whipping Cream
- 3 large Fresh Bananas, sliced
Instructions
- Prepare a 9-inch springform pan by chilling it in the freezer for 20 minutes.
- In a food processor, pulse the mini pretzels into coarse crumbs, then stir in the melted butter and granulated sugar.
- Press the pretzel mixture firmly into the bottom of the chilled pan and return it to the freezer for 15 minutes.
- In a large bowl, whisk the whole milk and instant vanilla pudding mix together until thickened.
- Gently fold the softened banana ice cream and the fresh banana slices into the pudding mixture.
- Pour the mixture over the pretzel crust and smooth the top with an offset spatula.
- Freeze the cake for at least 8 hours or overnight until completely firm.
- Whip the heavy cream until stiff peaks form, spread it over the cake, garnish with extra pretzels, and serve.
Notes
- Toast the pretzel crumbs for 5 minutes at 350°F for extra crunch and a nuttier flavor.
- Work quickly with the ice cream to prevent it from becoming liquid and losing volume.
- Add the garnish pretzels just before serving to ensure they stay perfectly salty and crisp.
Find it online: https://dishmio.com/salty-pretzel-banana-pudding-ice-cream-cake/