220g / 8oz milk chocolate
600ml / 20 fl.oz cream, chilled
400ml / 14oz tin Caramel Top n Fill (dulce de leche)
3 x Bananas
Preparation: 30mins Set time: 4hrs Ready in: 4.5hrs Directions
Melt 150g/5oz of the chocolate in a microwave-safe bowl, in the microwave, in 30-second increments, stirring after each until smooth.
Line a 20-cm springform cake tin with cling wrap.
Pour the chocolate into the base of the tin, smooth with a spoon and place in the freezer.
In a large bowl, beat 300ml of cream just until soft peaks form. Add the Top n Fill and mix to combine. Pour half the caramel mixture over the chocolate base and return to the freezer for 2 hours.
Cover remaining caramel with cling wrap and refrigerate. Once caramel layer is nice and firm, remove from freezer, cut the bananas into 2-cm chunks and place over the top.
Melt another 60g of chocolate in the microwave until smooth. Add 50ml of cream and mix to make a chocolate sauce. Drizzle this sauce over the banana layer. Sit for 2 minutes, then top with the remaining caramel.
Smooth the top once again. Return to the freezer to completely set, at least 2 hours.
Before serving whip the remaining 250ml of cream and smooth over the top of the ice-cream cake.
Decorate by grating the remaining chocolate over the top.Optional: For THE MOST DELICIOUS Caramel Ice-cream see page 92, simply beat 300ml thickened cream just until soft peaks start to form. Mix in 400g can of Caramel Top n Fill until well combined. Pour into a paper lined 23 x 13-cm loaf tin, cover with cling wrap and freeze overnight.