by Buffy Ellen
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.
Share your Nutty Ice Cream Cakes on Instagram and tag @begoodorganics and #begoodorganics. As always, I'll be sharing the best of your pics on my Instagram and Facebook!
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart.
Always use certified organic ingredients where possible
Base 2 c caramelised buckinis* (buckwheat cereal) OR crushed plant-based cookies 1/2 c virgin coconut oil (softened)
Filling 2 c vanilla ice cream 2 c banana (sliced and frozen) 1/2 c peanut OR almond butter 1/4 c chopped almonds
* 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!
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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