So long before I became a holistic nutritionist, I was quite the ice cream cake enthusiast. In fact, it was tradition for family get-togethers and birthdays to have ice cream cake for almost any and every occasion. It was usually from Dairy Queen, and my favourite part was that fudgy cookie part in the middle and I would always save that part for last. Well, since I no longer partake in too many dairy options, I thought it was time to make a dairy free alternative that would rival my old favourite. Naturally, it had to be low in sugar, healthy and ultimately delicious. There was only one way I would know if people could dig this banana ice cream (outside of my nutritionist friends who are familiar with this technique of making ice cream), so I made it for Easter last year and everyone loved it! Real food and vegan ice cream cake for the win!!
Sometimes I get nervous when bringing dishes like these around, because although I know I like it, I am always worried other people who maybe aren’t used to eating the way I do may not enjoy it. So whenever I do, I tend to have them try it first without me telling them what’s in it, because people can get weirded out when they find out there is an avocado lurking in their chocolate…but then they secretly enjoy it!
I am happy to say that everyone liked this one, including the little ones, which was a relief, because they can be super picky sometimes. If you can’t make this with nuts for allergy reasons, I am sure you could sub in some sunflower seeds and shredded coconut or hemp hearts for the base and then use sunflower seed butter with the bananas. Although I haven’t tried that out, I am sure it could work and would be equally delicious.
Banana ice cream:
If you have never tried making banana ice cream before (or nice cream as it is sometimes referred to), I think you are in for a real treat! Not only is this super easy to make, but when you get creative and mix in a few different ingredients you can totally customize this to your taste. I like adding a nut butter of some kind to it and then melting some chocolate and chopping up some nuts and making an ice cream sundae out of it. It’s perfect for summer days when you want something cool and refreshing. Just make sure to have your peeled and frozen bananas ready and you are good to go!
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- 3/4 cup raw almonds
- 1/2 cup raw walnuts
- 1 cup pitted medjool dates
- 1/4 cup raw cacao powder
- 1/4 cup shredded unsweetened coconut (optional)
- 1 tbsp. coconut oil
- 1 tbsp. cacao nibs
- A good pinch of Himalayan pink sea salt to taste
- 4-5 frozen bananas
- 2 tbsp nut butter of your choice
- Add all of the above ingredients into your food processor and pulse until all the nuts are crumbled and the mixture holds together when pressed between your fingers.
- Using about 1-1 1/2 tbsp. of the crust mixture for each cake, place it in your mini silicone muffin pan.
- Press the mixture down with your fingers or the back of a spoon until each one is flattened. Place it in the freezer on a flat surface while you make the ice cream.
- Add the bananas and nut butter to your food processor and blend until the mixture comes together and resembles a soft serve ice cream consistency.
- Note: This will be fairly loud, but this is totally normal!
- Take out your mini silicone pan from the freezer and add your ice cream layer to each one.
- Place back in your freezer for about 45 minutes to 1 hour.
- Remove from the pan (they should easily pop out) and place in a flat container either back in the fridge or freezer.
- Before serving add some cacao nibs on top or some melted chocolate or crushed nuts, whatever you want!
- I purchase the raw cacao powder at a health food store or some grocery stores like (Whole Foods) carries it in the dried goods or bulk section.