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Chocolate Banana Ice Cream Cake

5

30 min

Chocolate Banana Ice Cream Cake

Chocolate Banana Ice Cream Cake Photo 1

Time

30 min

Serving

8 persons

Calories

277

Rating

5.00★ (1)

Author: Antonina Blum

Ice-cream cake is a gentle healthy cake recipe that will decorate any festive and casual table, especially in summer. The cake needs just half an hour to be prepared, then a night in the freezer - and the dessert is ready.

Ingredients

  • chocolate cookies: 200 g
  • butter: 50 g
  • sugar: 30 g
  • banana: 600 g
  • dark chocolate: 400 g
  • cream: 500 ml (33% fat)

Metric Conversion

Stages of cooking

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  1. Grind cookies in a blender. Add sugar to the cookies and mix. Since the sugar in the finished cake is felt in grains, we recommend replacing it with powdered sugar. Melt the butter, add to the crumb of biscuits and mix until smooth.

    Chocolate Banana Ice Cream Cake Photo 2
  2. To make a cake, it is better to use a silicone split form or a ring with a diameter of 18–20 cm. Place the ring on a plate of a suitable diameter, if desired, cover the walls inside with a film. Spread the buscuit mass in shape and tamp. Put in the freezer for 10-15 minutes.

    Chocolate Banana Ice Cream Cake Photo 3
  3. Mash bananas with a blender.

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  4. Break chocolate break into small pieces.

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  5. Pour the cream into a saucepan and heat (but do not boil!). Remove from heat. Hot cream add to chocolate. Leave for 30-50 seconds.

    Chocolate Banana Ice Cream Cake Photo 6
  6. Mix chocolate and cream thoroughly until smooth.

    Chocolate Banana Ice Cream Cake Photo 7
  7. Add banana mass and mix.

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  8. Pour the chocolate-banana mixture over the biscuit base. Put in the freezer for 10-12 hours until completely freezing.

    Chocolate Banana Ice Cream Cake Photo 9
  9. Ready cake to take out of the form. Before serving, let the cake warm for 15-20 minutes at room temperature. Decorate with banana slices and grated chocolate or frozen berries.

    Chocolate Banana Ice Cream Cake Photo 10

History of the Chocolate Banana Ice Cream Cake

The origin of the ice-cream cake is a bit hazy, but it is believed to have first appeared in the United States in the 1950s. It quickly became a popular dessert for celebrations and special occasions due to its delicious taste and eye-catching appearance. The Chocolate Banana Ice Cream Cake brings together the classic flavors of chocolate and banana in a delectable frozen confection that is perfect for hot summer days.

Tips and Tricks for Chocolate Banana Ice Cream Cake Recipe

When making the biscuit base, it is important to ensure that the butter is completely melted and mixed well with the cookie crumbs, as this will help the base to hold its shape. If you are using a ring mold, lining the walls with plastic wrap can make it easier to remove the cake from the mold. When melting the chocolate, it is important not to overheat it, as this can cause it to seize or become grainy. Adding the hot cream slowly and stirring continuously will help to achieve a smooth chocolate mixture. Make sure to freeze the cake for at least 10 hours or overnight to fully set.

Tips for Presenting the Dish

To serve the Chocolate Banana Ice Cream Cake, remove it from the freezer and let it temper for 15-20 minutes at room temperature before slicing. If desired, you can garnish the cake with banana slices and grated chocolate or frozen berries. To add a festive touch, you can also drizzle chocolate or caramel sauce on top. Serve the cake on a decorative platter or cake stand to impress your guests.

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