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Crunchy Chocolate Banana Ice Cream Cake recipe

Young and old alike will love this scrumptiouslayered ice cream ‘cake’ with a yummy chocolate topping.

Recipe: Crunchy ChocolateBanana Ice Cream Cake

2 1/2 cups crispy chocolate rice cereal
1/4 cup butter, melted
2 cups vanilla ice cream, softened
2/3 cup milk
3 1/2 ounces banana instant pudding mix
3 (approximately 1-ounce) chocolate crispy rice candy bars
Chocolate Topping:
1/2 cup semisweet chocolate chips
1 tablespoon butter
1/4 cup milk
1/2 cup crispy chocolate rice cereal

  • Preheat oven to 425°F (220°C).
  • Crust: In food processor, crush 2 1/2cups cereal into crumbs.
  • In small bowl, combine crumbs with 1/4cup melted butter to moisten. Press into 8-inch square cake pan.Bake for 10 to 12 minutes or until set. Let cool.
  • Ice Cream Layer: With mixer, blend 2 cupsice cream and 2/3 cup milk for about 30 seconds. Add 1 packagepudding mix; beat for 2 to 3 minutes or until smooth and thick.Stir in 3 chopped candy bars; pour into prepared crust. Freezefor 4 to 5 hours or until firm, or overnight.
  • Chocolate Topping: Place 1/2 cup chocolatechips and 1 tablespoon butter in bowl. In 1-cup microwaveableglass measure or bowl, microwave milk at high for 30 to 60 secondsor until just boiling. Gradually stir into chocolate chips, stirringuntil melted and smooth. Chill for 30 minutes or until cooledto room temperature. Pour evenly over ice cream layer. Sprinklewith cereal, pressing gently into chocolate topping. Freeze for30 minutes or until topping is set. (Frozen cake may need tostand at room temperature for 5 minutes to soften before serving.)

    Makes 9 servings.

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  • Comments

    1 Comment


    I changed the recipe a little bit, like using homemade chocolate and vanilla ice cream instead of banana and adding an extra brownie layer on top without having the glaze on the sides. This looks more difficult did the banana puree help keep the ice cream in place a bit longer as it melted?

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