An ice cream cake typically layers ice cream or gelato with cake or cookie crumbs. This version takes the concept but ups the ante with a blend of rich vanilla ice cream intertwined with the flavours of roasted stone fruits. Roasting the fruits intensifies their sweetness and creates a lovely contrast to the creaminess of the ice cream.
Serves 8 
40 mins + plus chilling time 6 peaches, de-stoned and cut into wedges
3 plums, de-stoned and cut into wedges
2 nectarines, de-stoned and cut into wedges
1oz caster sugar
1 orange
7oz peach jam
2.5oz peach liquor or shnapps
For the ice cream:
24oz double cream
1 x 7oz tin condensed milk
Pinch of salt
1 tsp vanilla bean paste
To assemble:
8oz sponge fingers
1 tbsp icing sugar
To serve:
A few mint leaves
6 peaches, de-stoned and cut into wedges
3 plums, de-stoned and cut into wedges
2 nectarines, de-stoned and cut into wedges
30g caster sugar
1 orange
200g peach jam
75ml peach liquor or shnapps
For the ice cream:
700ml double cream
1 x 397g tin condensed milk
Pinch of salt
1 tsp vanilla bean paste
To assemble:
225g sponge fingers
1 tbsp icing sugar
To serve:
A few mint leaves
non-reactive tray
large bowl
electric whisk
What can I say? I’m in love! I never imagined I would ever suggest this as a recipe but frozen bananas and smooth peanut butter laced with dark chocolate is a thing of beauty. Creamy, smooth and an instant sweet hit, this is well worth trying. Next time you have bananas going black in the fruit bowl, peel them, stick them in a resealable bag and freeze for a recipe like this – I guarantee you will be surprised by the results. Recipe from my new book Eat.Live.Go. – available here.
