Caribbean Cooler Recipe

1 liter soft-scoop chocolate ice cream
2 bananas, mashed with a little lemon juice
2 pieces of stem ginger in syrup, chopped
Grated chocolate, to decorate

Method:

Put the ice cream in a bowl. Quickly work in the bananas and ginger until just mixed. Do not over-mix or the ice cream will start to melt. Quickly pack into a 450 g/1 lb loaf tin (pan). Cover with clingfilm (plastic wrap) and freeze until firm. When ready to serve, dip the tin briefly in hot water, loosen the edges with a round-bladed knife and turn out on to a serving dish. Sprinkle with grated chocolate and serve straight away cut into slices.