Caramel ice cream is spread over top a freshly baked banana cake, then covered with Chocolate Pretzel Magic Shell. Slice into squares and see the magical layers that create this delicious frozen dessert!
Wow…yesterday we had BEAUTIFUL weather! The sunshine is normal, but the temperature was much cooler than usual and the humidity level dropped. I believe it was only in the low 80’s yesterday instead of the typical high 80’s or low 90’s. GREAT weather for Mississippi. Today is about the same, and we plan to enjoy every minute of it.
We’ll head out to the Livingston Farmer’s Market when Ben gets home from work where they have free water slides for the kids, a couple of food trucks, a circle of merchants’ tables, and sno-balls. It’s the highlight of every week, weather permitting.
How have you been enjoying this summer? What summer events does your town offer?
I’m also trying to make the most of National Ice Cream Month by developing a few new recipes. The ones I’ve made so far are out of this world. I’m not trying to toot my own horn, but really, they deserve to be recognized! Although, I’m satisfied with the recognition Ben gives them as he tries them. 🙂
We started the month out with my Oreo Cheesecake Ice Cream that requires no ice cream maker at all. No churning, no machine, just a bowl and a spoon! I have another no-machine ice cream recipe coming up later this month that I’m super excited about!
But, first, I want to leave you this weekend with another frozen dessert idea. This one came to my mind as I was creating this Chocolate Sandwich Cookie Banana Cake recipe posted last month. I used half of the banana cake batter for the cookie cake, then the other half for this ice cream cake. One of the best decisions I made that day!
This cake is best when it’s consumed within the first 2-3 days, otherwise the banana cake part is too hard and dry. I served it three times – the day after I made it (so it could freeze overnight) when I sliced into it to take photos and have a taste. Next, we brought it with us to a friend’s house for dessert. A couple of days later, I busted it out again when a couple came over, but it was no good by then. Luckily I had another dessert ready that evening! So, take it from my experience, plan to eat this up within 3 days.
You can choose a different flavor of ice cream for the middle to mix it up if you want. I originally wanted a salted caramel flavored ice cream, but couldn’t find it at my store. So, I picked up a caramel ribbon flavor (can’t remember the exact name). A peanut butter ice cream would be great, too!
The one thing you shouldn’t replace, though, is the Chocolate Pretzel Magic Shell. This is a new Magic Shell flavor by Smucker’s. It has tiny little pieces of pretzel in it and is OH.SO.GOOD.
Caramel Banana Ice Cream Cake with Chocolate Pretzel Magic Shell
For the banana cake:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 1 1/2 cups very ripe , peeled and mashed, bananas (about 4 medium)
- 1 teaspoon lemon juice
For the layers:
- 1 pint caramel ice cream
- Chocolate Pretzel Magic Shell
- Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and spray with nonstick spray. (I recommend Baker's Joy.)
- In a large bowl, whisk together the flour, salt, baking soda and baking powder; set aside. Using either a stand mixer or a food processor, place the eggs and sugar in the work bowl and process/mix about 1 minute. Add the butter and process/mix until the butter is thoroughly combined with the eggs and sugar. Stir in the banana and lemon juice, process/mix until blended. Add the flour mixture and stir/pulse just until dry ingredients almost disappear.
- Pour half the batter into the prepared pan, reserve the rest for another use like baking muffins. Spread so the batter is level. Carefully place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the middle comes out clean.
- Remove from the oven and let cool completely. Meanwhile, allow the caramel ice cream to soften on the counter.
- Once the cake is completely cooled and the ice cream is softened, evenly spread the ice cream over top the cake. Place in the freezer for 2 hours.
- Remove from the freezer and drizzle the Magic Shell topping over the ice cream until completely covered. Spread with a spatula to make it evenly. Work quickly as the Magic Shell will harden fast. Return to the freezer for 20 minutes before serving.
- To serve, carefully lift the parchment paper to remove the cake from the pan to a cutting board. Slice into squares and serve immediately. Return any leftovers to the pan and keep in the freezer.
This post is not sponsored by Smucker’s. I received a free sampling of the Chocolate Pretzel Magic Shell and decided to create a recipe with it on my own…because it’s that good. 😉