Serves: 20
Prep: 30 mins + overnight freezing
A twist on the regular Christmas cake, try out this ice cream cake instead. No bake!
Ingredients:
500g pkt banana bread slices
2 x 500ml tubs caramel & macadamia ice-cream
2 litres vanilla ice-cream
¼ cup caramel spread, plus extra to serve
300ml thickened cream
2 tsp vanilla bean paste
white chocolate curls, gold star sprinkles, to decorate
How to make the sticky caramel banana bread ice-cream cake:
Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
Cut 5 slices of banana bread in half horizontally (to form 10 thin slices). Set aside 5 pieces, then roughly chop remaining.
Place ice-cream in a large bowl and soften slightly. Add chopped banana bread and fold through. Swirl caramel through ice-cream. Spoon mixture into prepared pan, smooth top and push ice-cream into corners. Arrange reserved whole bread slices on top of ice-cream, trimming if needed and pressing gently into ice-cream. Cover with plastic wrap. Freeze until firm.
Using an electric mixer, beat cream and vanilla until soft peaks form.
Turn ice-cream cake onto a serving platter, cake-side down. Dollop with cream. Serve drizzled with extra caramel, plus chocolate curls and sprinkles.
