Friday, June 28, 2019

Flourless Banana Ice Cream Cake With Date Caramel and Chocolate Icing

One of my girls turned 17 recently and asked for an ice cream cake. I decided to make it grain free because I knew I would want to have a small serving and be tasting it. The base of the cake is my take on a “blondie” but flourless and date based.

Step 1:

Flourless Date Blondies
In Vitamix:
8 eggs 
50 pitted 
2 tsp. Vanilla
1/2 tsp. Salt
1 tsp. Baking powder (or baking soda if on GAPS) 
3/4 cup chocolate chips (Sprinkle on top of batter, last step)

Blend all but chocolate chips until smooth and combined! Lots of tampering. 

Bake 350 degrees, about 25-30 minutes. 

Step 2:

Date Caramel
50 pitted dates
1/2 stick of melted butter 
1/2 cup goat milk 

Pour melted butter over dates and start blending, then gradually pour milk over the date/butter combo, vanilla and a pinch of sea salt.


After your blondies have cooled, spread the date caramel over them and freeze for a bit.

Now you will make your ice cream. A while back I found an ice cream recipe that was just cashews and ice and sweetener. It was very creamy and delicious. So I figured it wouldn’t be that different to use frozen fruit in place of the ice. 

Banana Cashew Ice Cream 

2 cups frozen bananas
2 cups raw cashews
2 tsp. Vanilla
Dash of salt 

Place cashews first, then bananas and remaining ingredients. Start low working up to high speed, constantly using your tamper. You may want to stop in the middle to rest the vitamix. (And your arm!) It will take some blending but be patient until mostly smooth.

Take your cake out and spread the ice cream layer evenly. Freeze again while you make chocolate icing. This chocolate icing recipe is what I use for just about everything. Including eating with a spoon.

Spread your icing on top. You can freeze after this as well. But will of course want to let it thaw before serving. 

Here's your first piece! :)

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