Chocolate Caramel Ice Cream Cake
Raw, Vegan ice cream cake made with a banana layer, caramel layer and topped with Chocolate sauce. This recipe is for an 8" spring form pan.
Ingredients
Crust
- 2 cups raw walnuts
- 1 1/2 cups dates pitted
- 1 cup buckwheat flour
- 3 tablespoons raw cacao powder
- 1 1/2 tablespoons coconut oil
- 2 teaspoons vanilla extract
- dash of salt
Banana Cream Filling
- 6 very ripe bananas
- 1 can full fat premium coconut milk
- 2 tablespoons coconut butter manna
- 1/3 cup organic maple syrup
- 2 tablespoons mesquite powder
Caramel Layer
- 1 very ripe banana
- 2 cups dates pitted
- 3/4 raw almond butter
- 1 tablespoon lucuma powder
- dash of salt
- water as needed
Chocolate Drizzle
- See my Easy Raw Vegan Chocolate Recipe.
Instructions
Crust
- Soak dates for a minimum of 15 minutes and remove pits.
- Place walnuts in a food processor and process until almost a flour forms, but still chunky. Remove and set aside in a bowl.
- Process dates in the food processor until combined.
- Add walnuts, buckwheat flour and cacao powder and process until combined.
- Add the remaining ingredients and process until a dough forms.
- Line the bottom of an 8" spring form pan with parchment paper.
- Press dough into the bottom of the spring form pan and place into freezer to set.
Banana Cream Filling
- Place all ingredients into a high speed blender and blend until smooth.
- Remove spring from pan from freezer and pour banana filling into the pan evenly.
- Place pan back into freezer for a minimum of 1/2 hour to set (If you want the caramel layer to set on top evenly).
Caramel Layer
- Soak dates for a minimum of 15 minutes and remove pits.
- Place all ingredients into a high speed blender and blend until smooth.
- Add water as needed while blending.
- Remove spring form pan from freezer, pour caramel layer on top, spreading evenly with an offset spatula.
- Place cake into freezer and let set for a minimum of 4 hours or overnight.
Chocolate Drizzle
- Follow the instructions in my Easy Raw Vegan Chocolate Recipe.
- Remove cake from freezer and drizzle chocolate sauce onto cake with a spoon. (this is the fun part!)
Notes
For easier assembly, make the crust the night before.
Soak all dates required for this recipe at once before making the banana cream filling.
You can omit the Mesquite powder in the Banana Cream Layer if not on hand.
Remove from freezer 15 minutes before serving.
Soak all dates required for this recipe at once before making the banana cream filling.
You can omit the Mesquite powder in the Banana Cream Layer if not on hand.
Remove from freezer 15 minutes before serving.