Chocolate Banana Ice Cream Cake
Votes: 2
Time: 5 hours 10 minutes
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
This tried-and-true flavor combination—chocolate and fresh bananas—will be appreciated not only by children but also by those who are still kids at heart. In our case, it's an easy-to-make cake with a vanilla crunch cookie base, two types of ice cream in the center, and toasted coconut garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60 small vanilla cookies (3/4 of a 340g box)
- 1 cup unsweetened coconut flakes, plus toasted coconut flakes for topping (optional)
- 110 g melted unsalted butter
- 2 medium-sized bananas
- 0.5 l vanilla ice cream
- 0.5 l of chocolate ice cream
- 1 cup heavy cream
- 2 teaspoons powdered sugar
We recommend
Recipes with similar ingredients: shortbread cookies, coconut flakes, coconut flakes, bananas, vanilla ice cream, chocolate ice cream, cream, powdered sugar
Cooking the dish according to the recipe:
- In a food processor, finely chop the cookies, coconut, and butter. Place in a 9-inch springform pan and press down so the mixture covers the bottom and halfway up the sides. Slice the bananas and arrange them in a single layer on top of the crust. Freeze for 20 minutes, until the crust is set. Meanwhile, remove the vanilla ice cream and let it sit at room temperature to soften.
- Spread the vanilla ice cream evenly over the banana layer. Freeze for 2 hours to firm up. Keep the chocolate ice cream at room temperature until soft, then spread it on top of the vanilla layer. Cover with plastic wrap and freeze for at least 2 hours, until firm.
- Remove the cake from the freezer 20 minutes before serving. Using a mixer, beat the cream and powdered sugar until soft peaks form, then spoon onto the cake. Sprinkle with toasted coconut flakes, if desired.
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