Rio choco

Name: rio choco
Cook time: 15 min
Total time: 255 min
Yield: 8
Ingredients: 500 ml stracciatella ice cream; 500 ml icecream banana caramel; 2 banana; 8 paste Marble Cake; 5 el dark chocolate flakes

Dessert with chocolate, stracciatella ice cream and bananas.

Ingredients

Kitchen Stuff

1 cake mold (1.5 liters)
1 baking paper

Directions

Remove the ice from the freezer and let it soften in the refrigerator in about 30 minutes.
Place the cake tin on the baking paper and draw the shape. Cut out the piece of paper and place it on the bottom.
Cut two long strips of 35 x 15 cm. Line the upright edges of the mold with it.
Cut the bananas into slices and divide them into equal portions.
Divide 1 serving of the banana slices over the bottom of the mold. Spoon the banana-caramel ice on it and smooth it.
Put the next serving of banana on the ice. Cover this with the slices of cake. Press the whole well.
Scoop the stracciatella ice cream onto the cake and smooth it. Put the last portion of banana on it and cover it with the cake. Press well.
Put the mold in the freezer and let it freeze in at least 4 hours.
Remove the ice cream cake from the freezer. Turn the cake over on a large scale and remove the baking paper.
Sprinkle the flakes over the cake and cut the cake into slices.