Banana Toffee Ice Cream Cake Recipe

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Servings: 8


Cost per serving $0.10 view details
  • 1 x chocolate lb. cake (15 to 16 ounces)
  • 3 med bananas, cut into 1/4 inch-thick slices
  • 1/4 c. bottled caramel topping (squeeze bottle)
  • 1 1/2 quart (3 pints) butter-pecan ice cream
  • 3 x chocolate-covered toffee bars (about 1.4 ounces each), coarsely minced


  1. Garnishes: Whipped cream, minced toffee bars, caramel topping
  2. Trim the ends off lb. cake. Cut the cake into 12 slices, each 1/2 inch thick. Cut a pie-shaped wedge, 2 inches across the top, from each slice. Wrap the wedges in plastic wrap and reserve.
  3. Cover the bottom of an 8 inch spring form pan with the remaining cake pcs, pressing them together to make an even layer with no gaps. (You may not need all the cake.)
  4. Scatter the bananas over the cake in the pan, then drizzle with the caramel sauce. Cover and freeze till the bananas are hard, about 1 1/2 hrs.
  5. Soften 1 1/2 pints of the ice cream and spread proportionately over the bananas.
  6. Sprinkle with the minced toffee bars, cover and freeze till the ice cream is hard, at least 1 1/2 hrs. Soften the remaining ice cream and spread over the toffee layer. Freeze till hard, about 1 hour.
  7. Arrange the reserved cake wedges, points toward the center, over the ice cream layer. Cover and freeze for at least 5 hrs or possibly up to 5 days.
  8. To serve, remove the sides of the pan and set the cake on a serving plate.
  9. Decorate the cake with the garnishes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 38g
Recipe makes 8 servings
Calories 55  
Calories from Fat 3 5%
Total Fat 0.28g 0%
Saturated Fat 0.14g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 8mg 0%
Potassium 102mg 3%
Total Carbs 14.21g 4%
Dietary Fiber 0.7g 2%
Sugars 6.52g 4%
Protein 0.33g 1%
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