Nutty Ice Cream Cake
By Amy Crawford
It need not be summer to enjoy ice cream, no sir-eee.
Especially when this delectable dessert is the creation of THI friend, Buff-y.
Really, not much more needs to be said on this account.
Other than to find a spoon (or a ladle) and make tracks in the direction of your mouth!
Brimming with healthy proteins and fats and of course refined sugar free,
Hop to it, because first up, you need to make ice cream!
Ok... evidently I'm a terrible poet. I won't quit my day job... lucky you :)
This cake looks complex, but is easy to prepare
Would be a good birthday cake I think, if you wanted to share.... ;)
(sorry, couldn't help myself, this poetry gig's a little bit fun!).
Big thanks to Buffy of Be Good Organics for this recipe. You can find more of her plant based healthy recipes here.
For the base
2 cups caramelised buckinis (buckwheat cereal) OR crushed plant-based cookies
1/2 cup virgin coconut oil, softened
For the filling
2 cups vanilla ice cream
2 cups banana (sliced and frozen)
1/2 cups peanut OR almond butter
1/4 cup chopped almonds
Line the base of a 9-inch springform pan with baking paper.
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.
Now blend together the ice cream, frozen banana and nut butter in your processor until completely combined.
Spoon filling evenly into pan and sprinkle the top with chopped nuts. Place in the freezer for at least an hour or overnight.
Remove from the freezer five minutes before serving and cut into slices. Enjoy!