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.
- chocolate cookies : 200 g
- butter : 50 g
- sugar : 30 g
- banana : 600 g
- dark chocolate : 400 g
- cream : 500 ml (33% fat)
Stages of cooking
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.
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.
Mash bananas with a blender.
Break chocolate break into small pieces.
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.
Mix chocolate and cream thoroughly until smooth.
Add banana mass and mix.
Pour the chocolate-banana mixture over the biscuit base. Put in the freezer for 10-12 hours until completely freezing.
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.