Banana Ice Cream Cake
Serves 8
4 oz Graham crackers
¼ cup (1/2 stick) unsalted butter
½ cup pecans, finely chopped
2 Tbsp sugar
1 1/3 cups sweetened condensed milk
2 ¼ cups plain yogurt
Finely grated zest and juice of 1 lemon2 ripe bananas, mashed
For the sauce
¼ cup (½ stick) unsalted butter
2 Tbsp Lyle’s Golden Syrup
2 Tbsp sugar
2 tsp cornstarch
½ cup milk
½ cup light cream
A few fresh strawberries, as garnish
Line the base and sides of a deep 8" cake pan with If You Care 100% Recycled Aluminum Foil. Crush the Graham crackers to form fine crumbs. Heat ¼ cup of butter in a pan until melted, then remove from the heat and stir in the crumbs, pecans and sugar. Mix thoroughly. Spoon half of this mixture into the bottom of the prepared cake pan and level out evenly.
Pour the sweetened condensed milk into a large mixing bowl and beat with an electric mixer on high speed for 2 minutes. Mix in the yogurt, lemon zest and juice, and mashed bananas. Pour into the pan and level out. Spoon the remaining crumb mixture over the top. Cover with plastic wrap and freeze for at least 6 hours.
To make the sauce, put the butter, Lyle’s Golden Syrup and sugar into a saucepan and heat gently until the sugar has dissolved. Simmer for 2 minutes. Mix the cornstarch and the milk in a bowl and add 2 Tbsp of the hot syrup mixture. Stir thoroughly and pour into the saucepan and bring mixture to a boil, stirring until thickened. Remove from the heat and allow to cool slightly before stirring in the cream.
To serve, remove the cake from the pan and cut into wedges. Serve each with a little of the warm sauce and a few sliced strawberries.