This ice cream cake is one of the best-tasting, most fun-to-eat desserts I’ve ever made, and doesn’t require much actual effort – just time (to freeze), and space (in your freezer). The banana jam can be made two weeks ahead and stored airtight in the refrigerator and the cake itself assembled a week before it’s served, as long as it’s wrapped tightly in plastic and frozen.


Method:

• Make the banana jam: In a small heavy-based pan, cook the granulated sugar over medium heat. Use a heatproof spatula to stir occasionally, until the sugar starts to dissolve and then eventually caramelise in 3 to 4 minutes.

• Add the banana and stir to coat in the caramel. The sugar will bubble up and seize a bit; that’s okay, it’ll smooth out. Cook the banana chunks, stirring occasionally, for about a minute or so, until they start to look broken down and jammy. Add the cream, season with salt and remove from the heat. Cool completely.

• To assemble: Place the ice cream on your kitchen bench to soften for a few minutes – you want it slightly softer than simply scoopable but not entirely melted. Next, crush the chocolate wafers by hand (not too finely).