Banana Lamington ice-cream
Delight the troops with this yummy Aussie classic
- 4 Cavendish Bananas
- 1 litre vanilla ice cream
- 2 cups thick vanilla custard
- 6 (300g packet) jam filled lamingtons
- 4 Cavendish or Sugar Bananas, sliced to serve
- toasted shredded coconut & grated milk chocolate, to serve
Peel bananas, place in a snap lock bag and freeze 4 hours or overnight if time permits. Line a 5cm deep, 18xmx30cm (base) slab pan with baking paper.
Spoon ice cream into a large bowl, stand at room temperature 10 -20 minutes to soften. Roughly chop the banana into 4cm pieces. Place the frozen bananas into a food processor. Process until finely chopped. Add the custard. Process until smooth. Add to soften ice cream, mix until well combined.
Roughly chop lamingtons. Stir into the banana ice cream mixture. Spoon into prepared pan. Smooth over top. Press a sheet baking paper onto the surface and freeze, overnight.
To serve, lift ice cream onto a serving board or platter. Top with sliced banana. Sprinkle with coconut and grated chocolate. Cut into pieces. Serve.
Tip: Alternate serving suggestion, serve scoops in ice cream cones or slice into pieces and serve between ice cream wafers.