15 min
0 min
4
For the crust:
3/4 cup rolled oats
6 dates, pitted and chopped
Dash of salt
1 Tbsp. coconut oil
For the filling:
3 frozen bananas
3 fresh bananas
Optional: a few scoops of your favorite protein powder
2 Tbsp. cacao (or cocoa) powder
Optional chocolate topping:
2 Tbsp. coconut oil, melted
1 Tbsp. cacao (or cocoa) powder
2 tsp. agave
Line a 6-inch round glass storage dish with plastic wrap. I use a 3-inch deep Pyrex container but you can also use a springform pan.
Prepare crust by pulsing oats in blender until powered. Add dates, coconut oil and salt and blend until crumbly, sticky dough is made. Use your fingers to spread and press dough evenly onto the bottom of the dish.
Blend fresh and frozen bananas together until smooth. If using a low power blender you made need to add a tablespoon or two of nondairy milk to get things going.
Pour 3/4 of banana mixture over crust layer in dish.
Blend remaining bananas mixture with cacao powder. Pour over plain banana layer.
Cover and place in freezer until completely frozen (4-6 hours).
Let cake defrost for 5 minutes, then gently pull plastic up to pop cake out of glass dish.
Who says you can't eat cake — scratch that — ice cream cake for breakfast? Let's celebrate the morning with this totally good-for-you raw, vegan ice cream cake!
You can choose to add a little oomph by mixing in your favorite protein powder (I like hemp protein) or you can make it even more decadent by adding the optional chocolate topping. This cake is especially fun for birthday mornings. The cake needs about 5 hours to completely freeze so I recommend making it the night before you plan to enjoy it.
Ilene Godofsky
