Summer is so officially here in Seattle. It is NICE here. Like nicer than I can remember just about ever. We all joke (although it’s not funny) that it isn’t Summer here until July 5th, and frankly June usually is so blech and gray. But not this year. This year, we are the poster children for Global warming.

Chocolate Banana Ice Cream Cake

As far as my Iphone says, it it nothing but hot sunny days for as far as we can see (which, of course, is 10 days out)- and we will take it! We grilled all weekend and I made homemade marshmallows for Pia from Beet sugar that we toasted into a gooey oblivion. That was the first time that Pia had had a marshmallow in a year and half. She was SO excited!!! And they were awesome. Pete even went down and got the girls special fancy marshmallow toasting sticks

Chocolate Banana Ice Cream Cake

One of the other highlights of a wonderful weekend was this incredible ice cream cake the girls helped me make. A month ago, Coco got to help choose the flavor for this ice cream and they both agreed on these pops, so Pia got to choose what she wanted to have, and she said she wanted an ice cream dessert with banana and chocolate. I am pretty sure that I did her one better!

Chocolate Banana Ice Cream Cake

This has a no-bake crunchy chocolate cookie-esque crust, a thick layer of silken chocolate banana ice cream, and then sweet banana, a drizzle of chocolate and crunchy toasted almonds. A little of everything good which make up the best!

Chocolate Banana Ice Cream Cake

 

Recipe: Chocolate Banana Ice Cream Cake- Vegan & Gluten Free

Ingredients

  • Chocolate Banana Ice Cream:
  • 2 cans coconut cream
  • 1 cup sugar (I used beet sugar)
  • ½ cup unsweetened cocoa powder
  • 1 cup smashed banana
  • 2 teaspoons vanilla
  • ½ cup unsweetened coconut milk
  • 3 tablespoons cornstarch
  • Crust:
  • 2 cups toasted cashews
  • ¼ cup unsweetened cocoa powder
  • 2 cups medjool dates, pitted
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 2 bananas, cut into slices
  • 4 ounces vegan chocolate chips
  • ½ cup toasted slivered almonds

Instructions

  1. For the Crust:
  2. In the bowl of a food processor, combine all of the crust ingredients. Pulse until you have a well combined crust that presses easily together with your fingers.
  3. Line a 10 inch springform pan with wax or parchment paper. Press the crust evenly into the bottom of the springform pan. Place in the freezer.
  4. For the Ice Cream:
  5. In a medium sauce pan over medium heat combine the cream, sugar, cocoa powder, smashed banana, vanilla and kosher salt. Whisk over medium heat for about 2-3 minutes until the sugar has dissolved and the cocoa is completely mixed into the coconut cream.
  6. In a small Tupperware or mason jar, combine the cold coconut milk and corn starch and shake really well.
  7. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until the mixture thickens, about 5 minutes. Take the mixture off of the stove top and pour it into a bowl.
  8. Let it cool until it is room temperature and then refrigerate for at least an hour.
  9. Pour into a prepared ice cream maker and churn according to manufacturers directions (this will usually take about 15-20 minutes). It will be soft serve consistency.
  10. Pour the ice cream over the top of the frozen crust and spread it out evenly with an offset spatula. Place in the freezer and freeze at least 4 hours.
  11. Remove the cake from the freezer and place the freshly sliced bananas on the top in concentric circles.
  12. Melt the chocolate in the microwave for about 30 seconds and stir until smooth. Drizzle the chocolate over the top of the bananas and then sprinkle with the toasted slivered almonds. Slice and serve or put it in the freezer until ready to serve. You can store this in the freezer for weeks.

Preparation time: 30 minute(s) plus freezing time!

Cooking time: 10 minute(s)

Number of servings (yield): 12

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Categorized: Chocolate, Dessert, Recipe Index, Vegan
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Summer is so officially here in Seattle. It is NICE here. Like nicer than I can remember just about ever. We all joke (although it’s not funny) that it isn’t Summer here until July 5th, and frankly June usually is so blech and gray. But not this year. This year, we are the poster children for Global warming.

Chocolate Banana Ice Cream Cake

As far as my Iphone says, it it nothing but hot sunny days for as far as we can see (which, of course, is 10 days out)- and we will take it! We grilled all weekend and I made homemade marshmallows for Pia from Beet sugar that we toasted into a gooey oblivion. That was the first time that Pia had had a marshmallow in a year and half. She was SO excited!!! And they were awesome. Pete even went down and got the girls special fancy marshmallow toasting sticks

Chocolate Banana Ice Cream Cake

One of the other highlights of a wonderful weekend was this incredible ice cream cake the girls helped me make. A month ago, Coco got to help choose the flavor for this ice cream and they both agreed on these pops, so Pia got to choose what she wanted to have, and she said she wanted an ice cream dessert with banana and chocolate. I am pretty sure that I did her one better!

Chocolate Banana Ice Cream Cake

This has a no-bake crunchy chocolate cookie-esque crust, a thick layer of silken chocolate banana ice cream, and then sweet banana, a drizzle of chocolate and crunchy toasted almonds. A little of everything good which make up the best!

Chocolate Banana Ice Cream Cake

 

Recipe: Chocolate Banana Ice Cream Cake- Vegan & Gluten Free

Ingredients

  • Chocolate Banana Ice Cream:
  • 2 cans coconut cream
  • 1 cup sugar (I used beet sugar)
  • ½ cup unsweetened cocoa powder
  • 1 cup smashed banana
  • 2 teaspoons vanilla
  • ½ cup unsweetened coconut milk
  • 3 tablespoons cornstarch
  • Crust:
  • 2 cups toasted cashews
  • ¼ cup unsweetened cocoa powder
  • 2 cups medjool dates, pitted
  • ½ teaspoon kosher salt
  • ¼ teaspoon cinnamon
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 2 bananas, cut into slices
  • 4 ounces vegan chocolate chips
  • ½ cup toasted slivered almonds

Instructions

  1. For the Crust:
  2. In the bowl of a food processor, combine all of the crust ingredients. Pulse until you have a well combined crust that presses easily together with your fingers.
  3. Line a 10 inch springform pan with wax or parchment paper. Press the crust evenly into the bottom of the springform pan. Place in the freezer.
  4. For the Ice Cream:
  5. In a medium sauce pan over medium heat combine the cream, sugar, cocoa powder, smashed banana, vanilla and kosher salt. Whisk over medium heat for about 2-3 minutes until the sugar has dissolved and the cocoa is completely mixed into the coconut cream.
  6. In a small Tupperware or mason jar, combine the cold coconut milk and corn starch and shake really well.
  7. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until the mixture thickens, about 5 minutes. Take the mixture off of the stove top and pour it into a bowl.
  8. Let it cool until it is room temperature and then refrigerate for at least an hour.
  9. Pour into a prepared ice cream maker and churn according to manufacturers directions (this will usually take about 15-20 minutes). It will be soft serve consistency.
  10. Pour the ice cream over the top of the frozen crust and spread it out evenly with an offset spatula. Place in the freezer and freeze at least 4 hours.
  11. Remove the cake from the freezer and place the freshly sliced bananas on the top in concentric circles.
  12. Melt the chocolate in the microwave for about 30 seconds and stir until smooth. Drizzle the chocolate over the top of the bananas and then sprinkle with the toasted slivered almonds. Slice and serve or put it in the freezer until ready to serve. You can store this in the freezer for weeks.

Preparation time: 30 minute(s) plus freezing time!

Cooking time: 10 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)