Here's an ice cream cake you'll be able to eat for breakfast, snack and dessert. Ingredients (makes 1 cake): 1 overripe banana 1 scoop of Vanilla Sticky Date and Pecan Cocofrio ice cream and one scoop for the topping. 1 teaspoon of baking powder 1 teaspoon vanilla essence 1 egg 1 cup non-gluten flour or quinoa flakes Method: Put the flour, banana, egg, baking powder, Vanilla essence, Cocofrio Vanilla Sticky Date and Pecan ice cream into a blender. Once finished blending then put the mixture into a baking tray. Bake for 15-25 mins (depending on your over) at 160-170 degrees Celsius until golden brown. Serve immediately with a scoop of Cocofrio.