Cocofrio Cake Recipe
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.

