This is my interpretation of the Peanut Butter Cookie Ice Cream Cake Hans from SAFE shared with us in our interview with him. We devoured every slice so I hope you enjoy too! I used a batch of my Vanilla Bean Ice Cream as a base along with frozen bananas. My version is not overly sweet at all, so feel free to add one or two tablespoons of coconut nectar or date paste (1 cup dates blended with 1 cup hot water) to the filling sweeten. You can keep any spare date paste in a sealed jar in the fridge for up to three weeks.
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Always use certified organic ingredients where possible
* If you don't have our Loving Earth caramelised buckinis, you can use soaked & dehydrated plain buckwheat, or just raw buckwheat. If you do this, be sure to add 2-3 Tbsp of coconut nectar for sweetness!