Bananaberry Ice Cream Cake [v.]

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