Banoffee Ice Cream Cake
Author: 
Recipe Type: Dessert
 
Ingredients
  • 2 x tins (395 gm / 14 oz) condensed milk
  • 600 ml / 20 fl oz of heavy or thickened cream
  • 200 gm / 7 oz rice cookies
  • 50 gm / 1.8 oz raw cashews
  • 80 gm / 3 oz unsalted butter melted
  • 250 ml / 8.5 fl oz thickened or heavy cream
  • 2 very ripe bananas mashed (about ½ to ¾ of a cup)
Instructions
  1. Empty the two cans of condensed milk into a casserole dish that will sit in a baking try ½ full of water. Cover the condensed milk with greaseproof paper and then foil and bake for 1 hour or till a light caramel colour ( you could also boil the tins for the same effect)
  2. Cool in the fridge till very cold, or pop in the freezer till cold for those short on time
  3. Meantime crush the cookies and cashews together ( doesn't matter if there are cashew pieces bigger than the biscuit crumbs, it just adds texture. Mix with the melted butter and press into the bottom of the springform tin.Chill
  4. Beat the 600 ml of cream with the chilled caramelized condensed milk till light and thick. You should be able to spoon it up quite easily. Spoon it into the cake tin on top of the biscuit base, and pop into the freezer. I like to leave mine to set for an hour or two.
  5. Mash the two ripe bananas and then add beat them in a mixer with the 250 / 8.5 floz of thickened cream until light and thick. Spread this banana mix over the top of your condensed milk ice cream ( do not be tempted to sweeten this) Flatten out by taping on the bench or using a small spatula
  6. Put the Ice Cream cake into the freezer protected by a piece of foil. Freeze for up to two weeks or till needed.
  7. To make the Caramel: Put the brown Sugar, salt and Cream into a saucepan and melt. Then let it come to the boil. Boil for about 30 seconds before adding the lemon juice. Put into a bowl or jar and chill . This is best made well before you need it so it is cold .
  8. To Decorate
  9. Whip the last cup of cream and put it into a plastic bag and snip off the corner
  10. Run a knife around the edges of the cake and demold. Put onto a serving platter
  11. Slice the banana . Pipe generous dots of whipped cream around the edges then spoon over the caramel sauce. Add bananas and grated chocolate.
  12. The cake melts quickly once demolded so pop it bake into the freezer if you are prepare anything to go with it. It will be fine ona platter in the freezer even fully decorated. The left overs will also keep well. Just cover (or back in the cake tin)
Recipe by Honest Cooking at http://honestcooking.com/banoffee-ice-cream-cake/