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Banana Split Icebox Cake (Malted, No-Soggy-Banana Version)

A no-bake banana split icebox cake with malted whipped cream, waffle-cone crumbs, and a marbled fudge-strawberry swirl.

Ingredients

Scale
  • 1.5 cups graham crackers, crushed
  • 5 waffle cones, crushed
  • 4 tbsp unsalted butter, melted
  • 4 ripe bananas, sliced 1/4-inch thick
  • 1 tbsp lemon juice
  • Pinch of fine sea salt
  • 2 cups heavy cream, cold
  • 3 tbsp malted milk powder
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup hot fudge sauce, warmed slightly
  • 1/2 cup strawberry sauce, warmed slightly
  • 3/4 cup pecans, toasted and roughly chopped
  • Maraschino cherries, for topping

Instructions

  1. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on all sides.
  2. Mix crushed graham crackers and waffle cones with melted butter until it looks like wet sand. Press half into the bottom of the pan.
  3. Toss banana slices with lemon juice and a pinch of salt in a bowl.
  4. In a chilled bowl, whip the cream with malted milk powder, powdered sugar, and vanilla to stiff peaks.
  5. Layer half the bananas over the crumb base, then half the malted whipped cream, spreading evenly.
  6. Repeat with the remaining crumb mixture, bananas, and whipped cream.
  7. Drizzle warm hot fudge and strawberry sauce over the top, then swirl gently with a butter knife to marble.
  8. Freeze uncovered for 1 hour to firm up, then cover and refrigerate at least 4 hours or overnight.
  9. Lift the cake out using the parchment overhang, top with toasted pecans and cherries, and slice with a warm knife.

Notes

Add nuts and cherries only right before serving so they stay crisp and don"t bleed color into the cream. If your bananas are very ripe and soft, reduce lemon juice to 1 teaspoon so the flavor stays neutral. The cake slices cleanest straight from the freezer with a knife run under hot water; let slices sit 10 minutes before eating for a creamier texture.