During Shavuot, it is customary to eat dairy-rich foods, like ice cream, so get celebrating with this sweet summer treat. If you’ve celebrated before, you’ve likely had your fair share of cheese-filled blintzes, savory bourekas or cheesecake. Mix it up with something different this year.Of course, you don’t need to wait for a holiday to make this ice cream cake, but if you want an excuse, Shabbat comes every week.
This simple, no-churn ice cream cake is an easy way to impress your guests of all ages. With five bananas and a splash of vanilla extract, it’s full of flavor. Gluten-free? Substitute gluten-free graham crackers in the crust. Dairy free? Skip the ice-cream recipe and use your favorite dairy free ice cream instead!
Ingredients for 8-10 servings
3 ripened bananas, mashed
1 can condensed milk
1 Tbsp. vanilla extract
1/4 tsp. sea salt
2 1/2 cups heavy whipping cream
2 cups graham cracker crumbs
6 Tbsp. butter, melted
2 bananas, sliced
1/4 cup caramel sauce
1/2 tsp. sea salt
In a large bowl, mash the bananas and add the condensed milk, vanilla and sea salt, mixing until well combined. Set aside.
In the base of a stand mixer, use the whisk attachment to whip the heavy cream to stiff peaks, or use a hand mixer to whip.
Using a rubber spatula, gently fold the whipped cream into the banana mixture.
Transfer the mixture to a 9”x9” pan. Cover and freeze until firm, at least six hours.
Meanwhile, combine graham cracker crumbs and butter. Set aside 1/2 cup of the crumb mixture.
Press remaining mixture into a 9-inch springform pan, or use a pie plate.
Layer with half of the ice cream.
Layer with bananas, remaining crumbs, caramel sauce and sea salt.
Top with remaining ice cream and freeze for an additional two hours or until set.
Top with whipped cream, bananas and caramel. Slice and serve!
Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, (Nosh with Micah), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.