Chocolate Banana Ice Cream Cake

Ingredients:

• 60 small vanilla cookies (3/4 of a 340g box)
• 1 cup unsweetened coconut flakes, plus toasted coconut flakes for topping (optional)
• 110 g melted unsalted butter
• 2 medium-sized bananas
• 0.5 l vanilla ice cream
• 0.5 l of chocolate ice cream
• 1 cup heavy cream
• 2 teaspoons powdered sugar

Preparation:

1. In a food processor, finely chop the cookies, coconut, and butter. Place in a 9-inch springform pan and press down so the mixture covers the bottom and halfway up the sides. Slice the bananas and arrange them in a single layer on top of the crust. Freeze for 20 minutes, until the crust is set. Meanwhile, remove the vanilla ice cream and let it sit at room temperature to soften.
2. Spread the vanilla ice cream evenly over the banana layer. Freeze for 2 hours to firm up. Keep the chocolate ice cream at room temperature until soft, then spread it on top of the vanilla layer. Cover with plastic wrap and freeze for at least 2 hours, until firm.
3. Remove the cake from the freezer 20 minutes before serving. Using a mixer, beat the cream and powdered sugar until soft peaks form, then spoon onto the cake. Sprinkle with toasted coconut flakes, if desired.