Banana ice cream cake

Ingredients for 1 servings:

• 80 g desiccated coconut
• 25 g cocoa
• 25 g maple syrup
• 20 g coconut oil, melted
• 500 g banana(s), frozen
• 1 tbsp peanut butter or peanut puree
• 40 g coconut oil, melted
• 40 g maple syrup
• 30 g cocoa
• n. B. Desiccated coconut for decoration

Instructions

Working time approx. 25 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 25 minutes

Slice the bananas and place them in the freezer for four hours. Line the bottom of a springform pan with parchment paper. For the base, mix the desiccated coconut, cocoa powder, maple syrup, and melted coconut oil in a bowl. Spread the crumbly mixture onto the bottom of the springform pan and press down firmly. Place the pan in the refrigerator. For the topping, blend the frozen banana pieces with the peanut butter in a blender until creamy. Add about 1-2 tablespoons of milk if the ice cream is too thick. Spread the banana ice cream onto the bottom of the springform pan and place the pan in the freezer for about one hour. For the glaze, mix all the ingredients together and spread it on the cake. Decorate with desiccated coconut, if desired. Serve the banana ice cream cake immediately or store it in the freezer.