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Nutella Chocolate Banana Ice Cream Cake

This Nutella Chocolate Banana Ice Cream Cake has a no-bake graham cracker crust and an easy no churn ice cream! The layer of banana slices and Oreo cookies adds makes this an extra special and impressive frozen dessert.
Course Dessert
Cuisine American
Keyword chocolate ice cream cake, easy ice cream cake recipe, nutella dessert recipe
Prep Time 25 minutes
Cook Time 3 hours
Chill Time 3 hours
Total Time 3 hours 25 minutes
Servings 10 servings
Calories 682 kcal

Ingredients

Graham Cracker Crust (or use a premade graham cracker crust):

  • 2 cups graham crackers crushed
  • 7 tablespoons unsalted butter melted
  • 2 tablespoons Nutella
  • *1 banana sliced - optional

For the Nutella Ice Cream Layer:

  • 1 14-ounce can sweetened condensed milk
  • 3/4 cup Nutella room temperature
  • 1 teaspoon pure vanilla extract
  • 3 cups heavy cream divided
  • 1/4 cup powdered sugar

Chocolate Nutella Ganache:

  • 2/3 cup dark chocolate chips
  • 2 tablespoons Nutella
  • 1/3 cup heavy cream

Garnish (optional)

  • 4-5 Oreo cookies crushed
  • chocolate shavings
  • Nutella
  • chopped hazelnuts
  • Ferrero Rocher

Instructions

To make the Graham Cracker Crust:

  1. In a food processor pulse the crackers until nice and fine or place crackers in a Ziploc bag and roll with a rolling pin into very fine crumbs.

  2. Add the melted butter and Nutella and stir with a fork.
  3. Press mixture into the bottom of a parchment lined 8 or 9-inch springform cake pan (I used 8-inch) and press firmly to create an even layer. Press hard to compact. You can use a glass to press the bottom.

  4. Chill in the fridge or freezer while preparing the cheesecake mixture.

To make the Nutella Ice Cream:

  1. Using the whisk attachment to your electric mixer, whip the whipping cream until frothy. Add powdered sugar and continue whipping until stiff peaks are formed. Set aside 1 cup of whipped cream in the fridge for the top layer.
  2. In a separate, large bowl, combine the sweetened condensed milk, Nutella, and vanilla until completely uniform. Gently fold the larger batch of whipped cream until well combined.

To Assemble:

  1. Remove graham cracker crust from freezer and layer sliced bananas over the graham cracker crust. (Feel free to leave out bananas if you are not a banana fan).

  2. Spread the Nutella ice cream onto the graham cracker crust and spread it out evenly using an offset spatula or knife.
  3. Sprinkle with crushed Oreo cookies (optional)

  4. Layer with the remaining half of the whipped cream. Return to freezer to set for about an hour or more.

Make the Ganache:

  1. Place chocolate chips and Nutella in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over chocolate chips/Nutella and stir immediately until smooth and combined. Allow to cool.
  2. Remove from the freezer and quickly top with the cooled ganache, spreading evenly.
  3. Return to freezer to slightly firm up the ganache.
  4. Remove the cake from the freezer and decorate with Ferrero Rocher, chocolate shavings, chopped hazelnuts and drizzle with some reserved Nutella ganache if desired.
  5. Return to the freezer for at least another hour or two, until frozen.
  6. To serve, remove from freezer and allow to sit at room temperature for about 5-10 minutes before cutting.

Recipe Notes

For best results when whipping the cream, make sure the heavy cream is very cold, you may even put your bowl and whisk attachment or beaters in the freezer for a bit.

*For the Nutella Ice Cream - If you don't have heavy cream on hand, you can also use 1.5 - 2 containers of frozen whipped topping like Cool Whip

Nutrition Facts
Nutella Chocolate Banana Ice Cream Cake
Amount Per Serving (1 slice (1/10 cake))
Calories 682 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 35g175%
Cholesterol 129mg43%
Sodium 197mg8%
Potassium 299mg9%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 29g32%
Protein 5g10%
Vitamin A 1410IU28%
Vitamin C 0.4mg0%
Calcium 138mg14%
Iron 2.6mg14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.