Chocolate-banana ice cream cake with sugar-free cookie base

Ingredients for 1 servings:

• 300 g pitted soft dates
• 2 eggs
• ¼ lemon(s), zest
• ¼ vanilla pod(s), including the pulp
• 225 g butter
• 450 g flour
• 180 g soft dates
• 200 ml condensed milk, unsweetened
• 2 eggs
• 70 g cocoa powder, unsweetened
• 250 ml cream
• 8 soft dates
• 4 m.-large banana(s), ripe
• 2 eggs
• 125 ml condensed milk, unsweetened
• 250 ml cream
• 170 g soft dates
• 70 g cocoa powder, unsweetened
• 250 ml condensed milk, unsweetened
• 25 g butter
• 50 g coconut oil
• Banana(s), fresh berries or almonds for decoration

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 30 minutes

with the sweetness of bananas and dates, from a springform pan, approx. 14 pieces

For three cookie bases and decorative cookies: Mix the dates with eggs, a little lemon zest, and vanilla seeds using a high-powered kitchen blender. Gradually add the flour, then the butter. Transfer the dough to a large freezer bag, flatten, and let it rest in the refrigerator for at least 1 hour. Preheat the oven to 170°C (top/bottom heat). Line two or three baking sheets with baking paper. Cut open the freezer bag and leave the dough on the foil. Cover the dough with baking paper and roll it out to a thickness of about 1 cm. The foil and baking paper will prevent the dough from sticking. Using a springform pan, cut out three cake bases from the dough. Place the bases on the baking sheets and prick them with a fork. Shape the remaining dough into cookies for decoration. I made cookies of varying thicknesses: 5 mm, 1 cm, and 1.5 cm, and colored some of the dough dark with a little cocoa. A few thick, larger, rectangular cookies that can be crumbled also work well. Bake the cookies and the bases for 15 minutes and then let them cool. For the chocolate cream: Blend the dates with 100 ml of condensed milk in a high-powered blender. Gradually add the eggs and cocoa powder and blend until smooth. Heat another 100 ml of condensed milk and stir it into the chocolate mixture while blending. Store the cream in the refrigerator. After preparing the mixture for the banana cream, whip the cream until stiff and then carefully stir it into the chocolate cream. For the banana cream: Blend the bananas and dates until stiff. Add the eggs and mix. Heat the condensed milk and mix it into the banana mixture, stirring constantly. Once the chocolate cream is ready, whip the cream until stiff and fold it into the banana cream. For the cake: Place a biscuit base in the cake tin (preferably a springform pan) and spread the chocolate cream on top. Place another biscuit base on top and press down lightly. Now pour in the banana cream. Place the last biscuit layer on top of the banana mixture and press down lightly. Cover the cake tightly with plastic wrap and freeze for at least 10 hours in the freezer. For the chocolate sauce: Blend the dates, cocoa powder, condensed milk, butter, and coconut oil in a blender until smooth. Remove the cake from the freezer 1 to 1.5 hours before serving and gently warm the edge of the cake tin with a warm, damp tea towel so that the cake tin can be removed. Place the cake on the desired plate and decorate with chocolate sauce, biscuits, banana slices, fresh or dried berries, or flaked almonds, etc. as desired. Then let the cake thaw further in the refrigerator until ready to serve. The quantities for the chocolate sauce and biscuits are generous. The cake according to the recipe is quite sweet, as I intended the recipe for adults. If the cake is for children, I would reduce the amount of dates by 20%. You can find more sugar-free recipes on my profile.