by Buffy Ellen 0 Comments

Nutty Ice Cream Cake #cake #healthy #vegan #recipe #dairyfree #sugarfree #glutenfree #plantbased

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!

x Buffy-Ellen

Nutty Ice Cream Cake

Nutty Ice Cream Cake #cake #healthy #vegan #recipe #dairyfree #sugarfree #glutenfree #plantbased

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Serves 10-12

MAKE WITH

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!

Nutty Ice Cream Cake #cake #healthy #vegan #recipe #dairyfree #sugarfree #glutenfree #plantbased

HOW TO
  1. Line the base of a 9-inch springform pan with baking paper.
  2. Process the dehydrated buckwheat cereal in a food processor until fine but still with some crunchy texture (like breadcrumbs with some chunks). Add melted coconut oil and pulse again until well combined, then press firmly into the bottom of the pan and place in the freezer.
  3. Now blend together the ice cream, frozen banana and nut butter in your processor until completely combined.
  4. Spoon filling evenly into pan and sprinkle the top with chopped nuts. Place in the freezer for at least an hour or overnight.
  5. Remove from the freezer five minutes before serving and cut into slices. Enjoy!

Nutty Ice Cream Cake #cake #healthy #vegan #recipe #dairyfree #sugarfree #glutenfree #plantbased



Buffy Ellen
Buffy Ellen

Author

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.




Also in Blog

Rainbow Super Slaw
Rainbow Super Slaw

by Buffy Ellen 0 Comments

This delicious dish will put to rest any childhood nightmares you have about coleslaw - think crunchy vibrant vege, activated seeds, all doused in a delicious dairy free dressing. Summer salads are here!

Continue Reading

Caramelised Cinnamon Walnuts
Caramelised Cinnamon Walnuts

by Buffy Ellen 0 Comments

Crunchy, caramelised, cinnamon doused, and lightly salted, these delicious 5-ingredient bites are the yummiest snack and sprinkle out. Low in sugar, 5 minutes to prep, they’ll transform your meals from average to amazing!

Continue Reading

Most Popular Recipes of 2016
Most Popular Recipes of 2016

by Buffy Ellen 0 Comments

A collection of your favourite recipes from 2016! From healthy Jelly Tip Ice Creams, to an easy Five Seed Sourdough, a luscious Orange, Almond & Coconut Cake, Salted Caramel Macadamia Slice, and low sugar Banana Walnut Bread. All vegan, dairy, egg, and refined sugar free - I hope you love them!

Continue Reading