Ingredients
Method
- Line a round baking pan (approximately 23 cm in diameter) with parchment paper or plastic wrap. Add a little ice cream to the bottom of the pan and spread it evenly with a rubber spatula. Form a layer on top of the ice cream with a quarter of the ears, crushed by hand into irregular pieces, and flatten slightly so that it is even.
- Then add a third of the ice cream and spread it carefully with the rubber spatula until it covers the layer of ears, but avoid mixing it with them. Add a third of the melted chocolate over the ice cream. Then add the banana slices and a third of the chopped walnuts on top of the chocolate.
- Repeat this process two more times to form three layers of each ingredient, but on the last layer, only go as far as the ice cream, as the chocolate, banana, and walnuts will be used to decorate once the cake has frozen.
- Cover the cake with plastic wrap and freeze for at least 6 hours or preferably overnight. When there are 15 minutes left before the end of the freezing time, add the whipping cream and sugar to a large bowl and beat with an electric mixer or balloon whisk for 2-3 minutes until stiff peaks form.
- Once ready, remove the cake from the mold and place it on a large serving plate. Add the rest of the crushed ears, as well as the chocolate, banana, and remaining nuts.
- Pour the whipped cream over the cake and spread it with a spoon until it forms an even layer. Finally, decorate with the maraschino cherries.