Using butter pecan ice cream, hearty oatmeal cookies, fresh bananas and pecans, this ice cream cake takes away all of the work, but leaves the fun and flavor. Be sure to let the kids help with this one.
2 bananas, thinly sliced, some banana reserved for garnish
1/4 cup finely chopped toasted pecans
Line an (8-inch) loaf pan with a piece of parchment paper, letting it hang generously over the long sides. In a bowl, stir 2 cups ice cream until it resembles pudding, and then spread evenly in the pan. Top with half of the cookies, cover with a layer of sliced bananas, and press down gently to even out the layer. Repeat, and then top with remaining 2 cups ice cream. Firmly tap the bottom of the loaf pan on a hard surface several times to ensure that the ingredients settle evenly. Fold over parchment to cover, and freeze until solid, 8 hours or overnight.
To unmold, set cake aside at room temperature for 5 minutes, and then carefully run a paring knife around edges. Invert onto a plate, discarding paper. Slice remaining banana over the top, sprinkle with pecans and serve immediately, cutting into slices.
Per Serving: Serving size: 1 slice, 310 calories (180 from fat), 20g total fat, 7g saturated fat, 35mg cholesterol, 170mg sodium, 32g carbohydrates, (1 g dietary fiber, 24g sugar), 5g protein.
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