Anyone else a fan of a big ass ice cream cake, loaded with goodness and dripping with chocolate sauce?  Yeah, I thought so.  I decided to tackle a bananaberry ice cream cake, because hello… nana ice cream is great and all, but imagine it in CAKE form?!  It looks intimidating, but I assure you… a 2-year old could make this.  The recipe is fool-proof and requires minimal time and effort. 

Recipe adapted and modified from the wonderful Emily of This Rawsome Vegan Life. 









Recipe

You will need:

1 cup medjool dates, soaked for 10 min

1 cup walnuts

1/2 cup cashews

1/2 cup almonds

2 cups soaked cashews (soaked about an hour)

1 frozen strawberries

2 frozen bananas

1 tbs vanilla extract

1/2 tsp sea salt

3 tbs maple syrup

1/2 cup water

Juice from 1 lemon

2-3 tbs coconut oil

Hershey’s syrup – yeah, it’s vegan ;)

Mixed berries (optional decor)

Sliced almonds (optional decor)

For the crust:

Add all nuts to your food processor and run it until ground well

Add soaked dates to processor, and run it again

If mixture is not moist, add a little water

Press into springform pan and put in the fridge for a half hour or so

For the filling:

Blend 2 cups soaked cashews in your processor until smooth

Add strawberries and bananas, blend until smooth

Last but not least… add everything but the Hershey’s syrup – mixture should be thick. 

Pour mix into the springform pan over your crust – put in the freezer to set overnight

Before serving, decorate with berries, almond slices, and chocolate syrup

Serve! 

Honestly… really easy, I swear.  Decorate with whatever you’d like, and you’ll have a stunning dessert to bring to the table… or for yourself.  xx bianca