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Prep time
12 hours 30 minutes
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Makes
1 icebox cake
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Banana Pudding Icebox Cake
Ingredients
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2/3 cup
malted milk powder
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1 pinch
kosher salt
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2 cups
heavy cream
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4
ripe bananas, peeled and sliced (about as thick as the wafers)
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7 ounces
vanilla wafers
Directions
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Line a 8 1/2- by 4 1/2-inch loaf pan with plastic, so there’s a fair amount of overhang.
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Add the malted milk powder and salt to a bowl. Add a splash of cream and whisk. Add another splash of cream and whisk. Continue this until you’ve added all the cream. (This ensures that the malted milk powder gets evenly distributed and doesn’t get all lumpy and weird.) Continue to whip the cream until stiff peaks form. (A balloon or cage whisk helps, if you have one.)
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Add a single layer of wafers to the bottom of the loaf pan. Top with a layer of whipped cream. Add a single layer of bananas. Top with a layer of whipped cream. Repeat this until you’ve used all the cream—making sure to end with the cream. If it starts to rise above the loaf pan, that’s fine! Even good. Fold the extra plastic over the icebox cake. If it doesn’t completely cover the surface, add more plastic wrap.
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Chill in the fridge for at least 12 hours or up to 36.
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To unmold, peel away the plastic from the top. Carefully—but confidently—turn the loaf pan onto a plate or serving platter. Peel away the plastic. Slice into thick slabs and eat cold.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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