Here’s a recipe for a frozen dessert that keeps in the freezer for weeks! Really … it does! What could be better but to make a dessert, store it in your freezer for several weeks and be able to go grab a piece any time you want? Nothing …. so what’s stopping you from making it?

This is a family recipe that originated with Randy’s mother, Pearl Goetz. I had it for the first time a week ago at Easter. I found it cool, refreshing and addicting! So be warned … this won’t be in your freezer for long.


  • 1/2 box Vanilla Wafers – crushed
  • 6 large bananas – sliced
  • 1/2 cup plus 3 tbsp butter-melted
  • 6 large bananas-sliced
  • 1/2 gallon vanilla ice cream
  • 1 1/2 cups walnuts – chopped
  • 1 cup chocolate chips
  • 1 1/4 cup Evaporated Milk
  • 2 cups plus 2 tbsp confectioners sugar
  • 1 1/2 tsp vanilla
  • 1 pint heavy cream


This dessert is prepared in stages.

Step 1: Crush Vanilla Wafers. Melt 3 tbsp butter and mix with the crumbs. Press into the bottom of a 9×13 baking pan. Slice the bananas and arrange them on the crumb crust. Remove the ice cream from its container. Using a large knife, slice the ice cream into 1-2 inch thick slices. Place over the bananas and gently press down. Sprinkle 1 cup of chopped walnuts over the ice cream. Cover the pan with plastic wrap or foil, and place in the freezer over night.

Step 2:  Melt the chocolate chips and 1/2 cup butter. Add 2 cups powdered sugar, evaporated milk and 1 tsp vanilla. Cook until thick and smooth (5-10 minutes)-stirring to avoid scorching. Remove from stovetop and completely cool. When cool, spread chocolate mixture over the ice cream and walnuts. Cover the pan and return to the freezer for several hours.

Step 3: Whip heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla. Spread over chocolate covered ice cream mixture. Sprinkle with 1/2 cup chopped walnuts. Cover and freeze overnight.

Note: Serving is easier if dessert sits out in room temperature for 20-30 minutes before serving. Slice and serve. Will keep in the freezer, covered, for up to six weeks. Don’t worry — it won’t last that long!