Banana & date ice-cream cake

Preparation Time

20 minutes

Ingredients (serves 8)

• 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
• 2 tbs marsala
• 1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
• 3 tsp cocoa powder
• Extra cocoa powder, to dust

Method

1. Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.
2. Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.
3. Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.
4. Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.
5. Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.

Source

Australian Good Taste

Recipe by Jan Purser