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Banana and date ice-cream cake
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Prep Time:
700 minutes
Cook Time:
Total Time:
700 minutes
Whip up a simple and impressive ice cream cake using clever shortcuts.
Ingredients:
  • 4 large ripe bananas, peeled, cut crossways into eight slices
  • 200g (1 layer) 16cm-square bought unfilled sponge cake
  • 170g (about 8) fresh dates, pitted, coarsely chopped
  • 40.00 ml marsala
  • 1L low-fat vanilla ice cream, softened slightly
  • 7.50 gm cocoa powder
  • Extra cocoa powder, to dust
Instructions:
  • Prep an 11 x 21cm loaf pan by lining the base and 2 sides with overhanging non-stick baking paper. Freeze banana slices on a tray for 3 hours until firm.
  • Slice cake layer in half horizontally. Trim the halves to fit snugly on the bottom of the pan. In a bowl, mix dates and marsala together and let them sit for 20 minutes to soak and soften.
  • In a food processor, blend the banana until smooth and creamy, scraping down the sides as needed. Transfer the mixture to a large bowl, then add the ice cream and dates. Stir until well combined.
  • Pour the ice-cream mixture over the cake, ensuring a smooth surface. Sprinkle with cocoa powder. Cover with foil and freeze for 8 hours or until firm.
  • Carefully lift the ice-cream cake from the pan using a sheet of paper. Place it on a serving platter. Sprinkle with extra cocoa powder, if desired. Slice and serve.

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