Raw Vegan Ice Cream Cake
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
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.
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.