Vegan Chocolate Vanilla Banana Ice-cream Cake

So easy! And delicious!


Serves 8-10


For the crust:

  • 1 cup nuts
  • 1 cup pitted dates

For the ice cream layer:

  • 4 frozen bananas
  • 2 fresh bananas
  • about 1 1/2 teaspoon vanilla extract, organic
  • 1/4 cup cream
  • 2 tablespoons (raw) cacao powder


Line a 18 cm spring-form pan with baking paper and set aside.

For the crust, pulse the dates and nuts in a food processor until the mixture sticks together. Press the crust into the pan until the layer is even.

Blend the bananas, cream and vanilla extract in a high speed blender or food processor. Pour about half of the mixture onto the crust and even it out with a spatula.

Add the cacao powder to the rest of the bananas and blend again until mixture becomes brown. Pour it onto the vanilla layer and smooth with a spatula.

Place the cake in the freezer for at least a few hours.

Take it out 15 minutes before serving. Decorate with fresh strawberries, small balls made of the crust, cocao nibs, dark  chocolate drizzle,  (1 teaspoon coconut oil, 1 tablespoon cacao powder, equall amounts to how much you want to make) or any fruit or topping you desire.


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