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This easy ice cream cake comes from Cristina Suarez Krumsick, the author of No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin', Not an Oven.
*For an extra-yummy and classy-looking cake caramelize your top layer of banana. To do this, heat 1 teaspoon butter and 1 teaspoon honey in a saute pan over medium-high heat until barely melted. Add 1/2-inch-thick banana slices and cook until golden brown, turning once. Drain on paper towels before adding them to the top layer of your cake.
Line an 8x8 baking pan with aluminum foil. Set aside.
Create vanilla wafer layer along the bottom of the pan with about 20 wafers,. You may need to break some up to get them to fit just right.
In a large bowl, beat the cream with the sugar and banana extract using an electric mixer on high speed until soft peaks form, 2-3 minutes. Transfer the mixture to a clean bowl and gently fold in the peanut butter and peanut butter chips. Be careful not to deflate your cream.
Spread about half of the peanut butter-banana whipped cream over the wafer layer in the pan using a small rubber spatula.
Very thinly slice 1 banana and layer the slices on top of the cream. Repeat the layering process with the remaining wafers and cream. Cover with plastic wrap and refrigerate overnight.
Very thinly slice the second banana and spread the slices over the top. Sprinkle with cinnamon, if using. Cut into 1-inch squares.