Berry Banana Ice Cream Cake (gluten-free, raw, vegan)

berry ice cream cake

berry ice cream cake - slice

Wow. Yummy. Amazing!

This “ice cream cake” is awesome. It’s creamy, rich and unbelievably good. The top layer is made from berries, and has just the right amount of tanginess and sweetness, with a texture similar to that of sorbet. The bottom layer is barely sweet, with an incredibly dense creaminess. It’s also raw (if you don’t count the processing of the cashews), and made purely from fruit. Even A (a meat-, dairy-, and egg-eating individual) said it was good. Thank you Emily. Stumbling over your blog has made my already bright world, brighter still!

To call this ice cream cake isn’t entirely true. I mean, it’s not as if this is actually ice cream, and it certainly is not a cake. For people who eat dairy, to call this ice cream is probably an abomination. It is really just mushed up frozen fruit, ok? But hush now, and be quiet. For us folk who don’t eat dairy, it is one of the closest things we can get without adding weird soy creamers or other synthetically made crap.


BERRY BANANA ICE CREAM CAKE (GLUTEN-FREE, RAW, VEGAN)

Adapted from This Rawsome Vegan Life: Blueberry Strawberry Banana Ice Cream Cake

Makes one 20 cm (8 inch) cake


Ingredients

To decorate the edge

  • 10-15 fresh/frozen strawberries, sliced in half

For the banana ice cream layer

  • 270 g (2 c) raw cashew bits
  • 2 medium sized ripe bananas
  • 150 g (1 c) fresh Medjool dates, pitted
  • 4 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla extract
  • unsweetened plain almond milk (or other vegan milk), as needed

For the berry ice cream layer

  • 125 g (1 c) frozen blueberries
  • 135 g (1 c) frozen strawberries
  • 1 medium sized ripe banana
  • unsweetened plain almond milk (or other vegan milk), as needed

To serve

  • Additional berries (optional)


Method

1. Arrange the strawberries cut-side out around the edge of a 20 cm (8 inch) spring form round cake tin (pan). You may have a couple leftover, eat them or use in the next steps.

2. In a food processor, blend all of the banana ice cream layer ingredients together until smooth, adding as little almond milk as possible. Spread into the bottom of the tin (pan), being careful not to disturb the strawberries. Freeze.

3. In the food processor (do not bother with washing the bowl), blend up all of the berry ice cream layer ingredients together until smooth, adding as little almond milk as possible. Carefully spread over the banana layer.

4. Freeze for 2-3 hours, or until set.

5. Let the ice cream cake sit for about 10-15 minutes at room temperature before slicing. If you let it sit a little longer still, the ice cream cake will become even smoother and creamier. Enjoy!

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