Chocolate-date cake topped with roasted banana ice cream
Roast
Roasting
In this ice cream cake, both parts—the ice cream (roasted banana) and the cake (chocolate-date)—maintain their identities. Because the cake is frozen completely before a layer of just-churned ice cream is spread on top and the whole pan is sent back into the freezer, you'll get two discrete layers. It's a process that involves a tolerance for delayed gratification you probably never knew you had. <br /> <br />But in the end it means that the cake is complemented, rather than overpowered, by the ice cream—and vice versa. The fudgy, truffle-like texture of the cake stands up to the ice cream but becomes a bit softer; the richness from the dates and the chocolate is more pronounced with the barely-bitter banana flavor as a foil. Rather than icecreamcake, you get ice cream-cake—joint yet separate. <br /> <br />Cake recipe adapted from <strong><a href="http://www.amazon.com/Mast-Brothers-Chocolate-Family-Cookbook/dp/0316234842?tag=food52-20">Mast Brothers Chocolate: A Family Cookbook</a></strong>(Little, Brown and Company, 2013). Ice cream from <strong><a href="http://www.seriouseats.com/recipes/2013/05/banana-peanut-butter-ice-cream-sandwich-recipe.html">Max Falkowitz at Serious Eats</a></strong>.
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