Banana Bread Ice Cream Cake

An over-the-top delicious summer dessert featuring dairy-free ice cream sandwiched between three layers of homemade vegan gluten-free banana bread!

THIS POST IS SPONSORED BY NADAMOO

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Too much?

If you said yes – go back to childhood, attend a seven-year-old birthday party, indulge in the craziness that is ice cream cake WITH tongue-staining blue frosting AND rainbow sprinkles. Then we’ll talk.

What’s happening here is really quite tame once you break it down. All I did was bake a loaf of the best chocolate chip banana bread (for the third time…ahem), slice it lengthwise into three, layer it with strawberry cheesecake ice cream…and then cookie dough fudge ice cream, pop that whole triple decker loaf situation into the freezer overnight, slice, drizzle with melted chocolate, top with fresh strawberries and chopped walnuts, and then get after it with the biggest fork I own.

That’s all. Just a casual snack.

Personally I think frosting on top of ice cream cake is an insult to ice cream, and the whole concept is just a bit over the top. But this frosting-free banana bread version is just the right amount of extra if you ask me.

Now what truly does take this into epic territory is these ice cream flavors. You guys know me and ice cream are in a life-long committed relationship, so the word new in front of vegan ice cream flavors and I’m THERE. I’ve never met a Nadamoo flavor I don’t love. These guys know how to do vegan ice cream – super creamy and scoop-able straight out of the freezer, with a perfect mix of classic and fun flavors.

They just added three new flavors to the fam, and it would be irresponsible of me not to tell you about each yummy pint…

Strawberry Cheesecake. Don’t for even a second think this is just strawberry ice cream. No friends, the cheesecake flavor is present and deliciously accounted for. I didn’t find tons of crust pieces, but when you are smushing it between two slices of banana bread that kinda takes care of that.

Cookie Dough Fudge. Probably my favorite of the three. All the classic sundae feels but without having to do the sundae-ing myself. And that abundant chocolate swirl ♡

Caramel Cold Brew & Cookies. Is it coffee? Is it caramel? The two mingle so very harmoniously, neither overpowering the other. I loved the texture of the crunchy cookie chunks too.

I’m sure you can imagine the struggle it was to pick just TWO for this cake (attempting four layers seemed a little overconfident in my knife skills), but in the end I went with Strawberry Cheesecake and Cookie Dough Fudge. Almost like Neapolitan…if Neapolitan involved cookie dough and cheesecake and banana bread.

A few tips for construction:

• The banana bread must be completely cool before slicing and layering, and a serrated/bread knife works best.
• The ice cream should be somewhat melty before layering.
• Build the cake in the same pan you baked the banana bread, and line it with plastic wrap for easy removal.
• Try not to eat TOO much ice cream in the process. I’m kidding…buy two pints of each flavor, silly.

I’m not going to say a more perfect way to eat banana bread can’t exist. I’m just going to say it’s not likely.

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