Raw Vegan Ice Cream Cake

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 197.0
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.6 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.3 g

View full nutritional breakdown of Raw Vegan Ice Cream Cake calories by ingredient
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Number of Servings: 9

Ingredients


    Ingredients

    For the crust

    3/4 cup rolled oats
    6 dates, pitted and chopped
    Dash of salt
    1 Tbsp. coconut oil

    For the filling

    3 frozen bananas
    3 fresh bananas
    Optional: a few scoops of your favorite protein powder
    2 Tbsp. cacao (or cocoa) powder

    Optional chocolate topping

    2 Tbsp. coconut oil, melted
    1 Tbsp. cacao (or cocoa) powder
    2 tsp. agave

Directions

Serves 6


Directions

Line a 6-inch round glass storage dish with plastic wrap. I use a 3-inch deep Pyrex container but you can also use a springform pan.

Prepare crust by pulsing oats in blender until powered. Add dates, coconut oil and salt and blend until crumbly, sticky dough is made. Use your fingers to spread and press dough evenly onto the bottom of the dish.

Blend fresh and frozen bananas together until smooth. If using a low power blender you made need to add a tablespoon or two of nondairy milk to get things going.

Pour 3/4 of banana mixture over crust layer in dish.

Blend remaining bananas mixture with cacao powder. Pour over plain banana layer.

Cover and place in freezer until completely frozen (4-6 hours).

Let cake defrost for 5 minutes, then gently pull plastic up to pop cake out of glass dish.

If using chocolate topping, stir all ingredients together then drizzle over cake.

Before serving, let cake defrost for 10 minutes.

Serving Size: Makes 6-9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user ALLYSSEA.

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