Banana Pudding Ice Cream Cake
Yields: 6 servings
Ingredients
- 3 tablespoons sugar
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄8 teaspoon kosher salt
- 1 cup whole milk, divided
- 2 large egg yolks
- 2 teaspoons unsalted butter
- 1⁄2 teaspoon vanilla extract
- 1 cup thawed frozen whipped topping
- 36 vanilla wafers
- 2 1⁄2 cups vanilla ice cream, softened
- 2 medium bananas, sliced
- 12 jumbo marshmallows
Instructions
- Fill a large bowl with ice. Set aside.
- In a small bowl, whisk together sugar, flour, and salt. Whisk in 1⁄4 cup milk and egg yolks. In a small saucepan, place remaining 3⁄4 cup milk. Bring to a simmer over medium heat, stirring frequently.
- Whisk 1⁄4 cup hot milk into egg mixture. Whisk egg mixture into remaining hot milk in saucepan. Bring to a boil over medium heat, whisking constantly. Cook, stirring constantly, until thickened, about 1 minute more.
- Remove from heat. Add butter and vanilla, stirring until butter melts. Place pan in prepared bowl of ice.
- Let cool completely, stirring frequently. Whisk in whipped topping.
- Line a 9-inch loaf pan with parchment paper or plastic wrap, allowing edges to extend over sides.
- Line bottom of pan with about half of wafers. Spread softened ice cream over wafers. Insert remaining wafers around sides of pan into ice cream. Arrange banana slices over ice cream. Pour pudding mixture over bananas. Cover and freeze until firm, about 8 hours. Let stand at room temperature until loaf can be removed from pan, about 10 minutes.
- Place oven rack in middle of oven, and preheat to broil. Place loaf on a rimmed baking sheet; top with marshmallows. Broil until marshmallows are lightly toasted, about 1 minute, turning pan halfway through baking time. Using a spatula, transfer loaf to a serving platter, if desired. Cut with a serrated knife dipped in hot water.
Find more great recipes like this one in Taste of the South’s May/June 2017 issue!
