Caramel Banana Ice Cream Cake with Chocolate Pretzel Magic Shell
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!
Total Time2 hourshrs45 minutesmins
Servings: 16servings
Author: Nikki Gladd
Ingredients
For the banana cake:
1 ½cupsall-purpose flour
¼teaspoonsalt
1teaspoonbaking soda
½teaspoonbaking powder
2large eggs
½cupgranulated sugar
½cupunsalted butter
1 ½cupsvery ripe, peeled and mashed, bananas (about 4 medium)
1teaspoonlemon juice
For the layers:
1pintcaramel ice cream
Chocolate Pretzel Magic Shell
Instructions
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.