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 (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.
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.
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.
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.