Bananas Foster Icebox Cake
Makes 1 (9X5-Inch) Cake
Ingredients
- 25 cinnamon-brown sugar cookies*
- Vanilla Cream (recipe follows)
- 1 cup chopped pecans
- 4 large ripe bananas, sliced
- ½ cup dulce de leche
- ¼ cup plus 1 tablespoon whole milk
- 1 tablespoon dark rum
- Garnish: chopped pecans, banana slices
Vanilla Cream
- 4 large egg yolks, room temperature
- 5 tablespoons sugar
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- 1½ cups half-and-half
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 1 cup cold heavy whipping cream
Instructions
- Line a 9x5-inch loaf pan with plastic wrap, letting excess extend over all sides of pan. Line bottom of pan with 5 cookies. Spread ½ cup Vanilla Cream onto cookies, and top with half of pecans; spread ½ cup Vanilla Cream onto pecans. Place 5 cookies on top. Spread ½ cup Vanilla Cream onto cookies, and top with half of banana. Spread ½ cup Vanilla Cream on top of bananas. Repeat layers with remaining cookies, remaining Vanilla Cream, remaining pecans, and remaining banana, ending with a layer of 5 cookies. Using excess plastic wrap, cover top; freeze for at least 6 hours or up to overnight.
- When ready to serve, using excess plastic wrap as handles, gently remove from pan. Invert onto a serving platter.
- In a medium microwave-safe bowl, whisk together dulce de leche and milk. Heat on high for 1 minute, and stir until well combined; add rum and up to remaining 1 tablespoon milk until mixture is pourable. Drizzle mixture on top of cake; garnish with pecans and banana, if desired. Freeze in an airtight container for up to 1 week.
Vanilla Cream
- In a medium bowl, whisk together egg yolks, sugar, cornstarch, and salt.
- In a medium saucepan, heat half-and-half over low heat, stirring frequently, just until steaming. (Do not boil.) Slowly add half of warm half-and-half to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining half-and-half in pan. Bring to a boil, whisking constantly; cook, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat. Whisk in butter and vanilla. Pour into a heatproof container. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until cold, at least 1 hour.
- In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until medium-stiff peaks form. Add cold custard, and beat until combined and fluffy, stopping to scrape sides of bowl. Use immediately.
Notes
*We used Belvita Cinnamon Brown Sugar Breakfast Biscuits.
