A long time ago, I posted a super simple dairy-free “Better than Dairy Queen” ice cream cake. The picture sucked, and it was barely a recipe at all. And, yet, it still continues to be one of my most popular posts.
Well, I make some sort of dairy-free ice cream cake every July, for the kiddo’s dad’s birthday. And, I decided it was about time I posted a better recipe.
This year’s rendition is uber-healthy – raw, vegan, refined sugar-free, and could easily be made nut-free. It’s not quite as quick and simple as the old recipe. And, the photo still sort of sucks. (Do you have any idea how hard it is to photograph ice cream cake in July? With no air conditioning? When it’s 100 degrees out? *sigh*) But, I think you’ll like this version more anyway.
Banana Chocolate Ice Cream Cake
Banana Chocolate Ice Cream Cake (raw, vegan)
Ice Cream Layer
2 frozen bananas
2 T. raw non-dairy milk (I used almond. Hemp would work, too.)
Freeze a cookie sheet, small tray, or large plate.* When fully chilled, put bananas and milk in a food processor, and blend, scraping occasionally, until light and fluffy. Divide evenly between 2 English muffin rings, placed on frozen tray. Return tray to freezer and freeze until solid.
Once solid, remove from freezer and remove rings. They slide off easily if you just warm the outside slightly by holding in your hands for 20 seconds or so. After removing rings, replace one ring half way down one layer. (You’re making a “mold” for the next layer.) Return both layers to the freezer while making the cake crumbs.
Cake Crumbs
2 T. palm sugar
1/4 cup walnuts (use sunflower or pumpkin seeds for nut-free)
1/2 t. vanilla
1 T. raw cacao
In a small blender (Magic Bullet style), blend all ingredients until crumbly. Fill the ring that is half-way empty. Adjust the ring to fit all the crumbs so that you can make an even top. Freeze solid.
Fudge
3 dates, soaked in water for 1 hour
1 T. raw cacao powder
1-2 T. water
Blend all ingredients. Start with 1 T. water, and add the second tablespoon if needed. Remove the banana/cake layered ring from freezer. Carefully push the ring up about 1/4 inch. Fill with fudge. Freeze solid.
Chocolate Sauce
1 T. coconut nectar, agave nectar, or maple syrup (not raw and will have a stronger taste)
1 T. raw cacao powder
1 t. water
Mix all ingredients with a spoon.
To assemble: carefully remove ring from layered cake. Place on plate. Top with solid banana layer. Drizzle with sauce. Return to freezer until ready to serve.
*Note: it’s not crucial to use a frozen tray. But, it does help keep the ice cream layer from seeping out under the English muffin ring.
Looking for more grilled or chilled recipes? Check out the Chillin’ and Grillin’ Backyard Barbecue Event. Nothing ends a barbecue better than ice cream.
The Mommy Bowl 
Hi! I’m a new subscriber but old hat at dietary intervention. I’ve heard/seen a lot about banana “ice cream” over the years but was never very impressed. You have quelled my concerns and I can’t wait to make one of these for my birthday. BTW, the picture is delectable, definately not sucky!
Oh, banana ice cream is absolutely delicious – in any incarnation. Definitely do try it. And, thanks!
watch out Dairy Queen! this looks amazing! i wish i could grab a slice through the screen! haha
Thanks! Wish I could, too. I gave it away without eating any myself!
Deanna, this looks fabulous, but I still think the photo in the first post is better. It’s that close-up that does it! That feeling of I can imagine this on my plate and, better yet, in my mouth is what gets us every time! And I think you need to re-title this Better Than Dairy Queen Take Two and put a link in your old post to this one to make sure it gets the same amount of attention. Unsolicited advice, but …
xo,
Shirley
Good advice, Shirley. I’ll tweak the title and make a link back. I couldn’t do the plated photo of this one. I wasn’t there to eat it. 🙂
This is brilliant! I love banana “ice cream” but I always have to eat it quickly because it melts so quickly. Re-freezing the ice cream in molds like you did here is such a great solution. I can’t wait to try this recipe!
Thanks Lauren. It’s obviously not as soft-serve-like after refreezing, but it still works. 🙂
Pingback: Better Than Dairy Queen "Ice Cream" Cake | The Mommy Bowl
Ok, I have been doing a LOT of experimenting with non-dairy icecreams this summer…. and still need more ice cream. Its my first summer dairy free so I am feaning like crazy. I think this is gonna bee on the list of tasks for tomorrow, I can’t wait!
Excellent! I hope you like it!
Oh my goodness!! I love the sound of this, love the look of this. . .and I know I would LOVE this. Gotta make some–stat!!! 😀 Thanks so much for sharing at Grillin and Chillin!
You’re welcome. Thanks for hosting another great round-up event.
What a gorgeous little creation! Thank god for frozen bananas. Where would we be without them during the hot days of summer?! Really creative recipe, Deanna! Thanks for posting it.
Thanks, Anna. Hey – I never heard back from you on featuring recipes on your site….
Holy. Wow.
As a kid this was the ONLY kind of cake I would eat. Mum’s ice cream, though delicious, was never good enough. Now I think I have a new cake to conquer. WOW. Can’t wait to make this!
Thank you! Despite lots of steps, this is ridiculously easy to make. It just takes time to freeze in between the steps. You can do it!
Pingback: Weekly Gluten-Free Roundup – July 22, 2012 « Celiac Kitchen Witch
Pingback: Non-Dairy Queen Ice Cream Cake from The Mommy Bowl