Need a quick, fuss-free dessert? Create this impressive ice cream cake with a few 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
- 2 tablespoons marsala
- 1L low-fat vanilla ice cream, softened slightly
- 3 teaspoons cocoa powder
- Extra cocoa powder, to dust
Method
- Step 1Line 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.
- Step 2Cut 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.
- Step 3Place 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.
- Step 4Spoon 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.
- Step 5Use 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.
- High carb
- High fibre
- High protein
- Low fat
- Low sodium
- Vegetarian
Nutrition
1126 kj
Energy
4g
Fat Total
2g
Saturated Fat
3g
Fibre
5g
Protein
42mg
Cholesterol
132.29mg
Sodium
42g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
- Author: Jan Purser
- Image credit: Steve Brown
- Publication: Australian Good Taste
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