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Zabrina’s Pinoy Banapple Chocolate Ice Cream Cake

Zabrina’s Pinoy Banapple Chocolate Ice Cream Cake

Or Pineapple and Banana Churla !!! hahahahah…

Banapple? Banana and pineapple of course ! 🙂

Close Up of  layering
Close Up of layering

The subtitle of this wonderful ice cream cake probably needs an explanation especially if you have no gay friends ! Churla is a wonderful word often heard used by gay people in the Philippines. It means “whatever” or is a generic word used to describe (or not) a particular thing that the speaker is struggling to find the correct word for !

Zabrina has many gay friends and the word has remained in her vocabulary to be trotted out at every opportune moment.  She even has me saying it now – much to the amusement of her Filipino friends both gay and straight ! I think the nearest word that I can think of that would be used by a fellow Brit is “thingammyjig” ! Both the use of churla and thingammyjig is often accompanied by a comical waving of the hands and arms in a vain search for the ‘bon mot‘ 🙂

Zabrina and Dessert at Tagatay
Zabrina and Dessert at Tagatay

This is one more simple to make but delicious Filipino dessert from Zabrina. All these recipes are inspired by her childhood days in Canetown, Victorias, Negros Island when Papa would make these desserts to thrill the kids.

As a British expat here in the Philippines Zabrina’s desserts certainly thrill me and our kids and family. Papa must look down from Heaven and smile! I am also sure he smiles at her use of the word ‘churla’.

This recipe produces THE most delicious yummy ice cream cake –

Three Crushed Graham Layers
Three Crushed Graham Layers

For at least 15 servings (unless you have a greedy guest*)

  • 1 pack of Chocolate Graham Crackers  (British Digestive biscuits)
  • 1 pack Honey Graham Crackers
  • 1 all purpose cream
  • 1 can condensed milk
  • 1/2 tbsp gelatin
  • 3 bananas**
  • 1 can pineapple
  • 1/4 cup butter for crushed graham crackers
  • First layer – evenly  arrange the  crushed chocolate graham  into the ceramic or aluminum foil container
  • Melt Butter
  • Pour 1/3 portion of the melted butter on the crushed chocolate graham  base layer
  • Pour heavy all purpose cream and condensed milk in a mixing bowl
  • Mix well until well combined and you will use this mix in 3 stages of the layering so do not use it all in the first layer topping
  •  Cover the first crushed chocolate graham layer with 1/3 of the  cream and condensed milk mixture – spread evenly
  • Second layer – cover again with crushed  honey graham
  • Pour another 1/3 of the melted butter over this layer
  • Mix 1/3 of the cream/condensed milk with sliced bananas
  • pour the mixed cream/ banana on top of the second layer and again spread evenly
  • Third layer – cover with crushed honey graham again
  • Pour the final 1/3  of the melted butter over this layer
  • Cube the pineapple slices and reserve the juice from the can
  • Mix the final 1/3 of the cream/condensed milk with cubed pineapple
  • Pour the  cream/ pineapple mixture on top of the third layer and once more spread evenly
  • Use the reserved juice of pineapple and mix it  with the gelatin  until the gelatin is dissolved
  • top the dessert with the pineapple juice/ gelatin mix
  • Put in fridge, chill and serve


* you probably won’t read this anyway SF 🙂

** ideal for using up over ripe bananas

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