Frozen choc-banana pavlova
Take pavlova to the next level with this frozen choc-banana recipe. With a biscuit base and layer of ice cream, it’s a show-stopper.
Note: + 4 hours 10 mins freezing time
- 250g pkt Arnott’s Choc Ripple biscuits
- 120g unsalted butter, melted
- 2L chocolate ice cream, softened
- 300ml thickened cream
- 250g sour cream
- 2 tbs icing sugar, sifted
- 20g butter, extra
- 2 tsp brown sugar
- 4 small bananas, halved
- 500g Coles Pavlova
- 1 tbs Coles Organic Cacao Nibs
- 2 tbs Coles Finest Pure Canadian Maple Syrup
- Cocoa powder, to serve
Grease a 24cm (base measurement) springform pan and line the base and side with baking paper. Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse to combine. Spoon into the prepared pan and use the back of the spoon to spread and press evenly over the base. Place in the freezer for 10 mins to set.
Spoon the ice cream over the biscuit mixture and smooth the surface. Place in the freezer for 4 hours or until set.
Whisk thickened cream, sour cream and icing sugar in a bowl until soft peaks form. Melt extra butter in a frying pan over high heat. Sprinkle the sugar evenly over the cut-side of each banana. Cook, cut-side down, for 1-2 mins or until caramelised. Transfer to a plate.
Transfer the ice cream cake to a serving platter. Top with the pavlova. Spoon over the cream mixture. Top with the banana and cacao nibs. Drizzle with maple syrup and dust with cocoa powder to serve.