Sunday, 28 September 2014

Ice Cream Sundays #8

Gone are the days of the Freddo or McDonalds ice cream cakes. This Caramel Banana Ice Cream Cake is for all you vegans out there. 

This ice cream cake is perfect for times when you're low on ripe, frozen bananas.
The use of both dried and fresh dates make up the bulk of the calories which is also a plus if you're not that hungry but still want to sufficiently carb up. 

Make it and share with a loved one or eat every single bit yourself - I know I will be. Sit back and enjoy the deliciously decadent chocolate base, smooth and creamy vanilla ice cream with swirls of gooey caramel. 


100g Dried Dates
2 tsp Cocoa Powder
2 Fresh Medjool Dates

200g Frozen Bananas
1/4 tsp Vanilla 

2 Fresh Medjool Dates
1 tsp Coconut Sugar


Take the cake base ingredients and pulse in a food processor until it comes together as somewhat of a dough
Press the dough evenly into a spring form pan.
Make the caramel by combining the dates, coconut sugar and a little water and pulse until smooth, then set aside.
Use a blender or food processor to make the banana ice cream, then fold through half the caramel sauce.
Pour the ice cream on top of the base and swirl the rest of the caramel on top.
Freeze until set and then enjoy. 

Serves 1

694 calories
6.8g protein
1.5g fat
178.8g carbs
136.9g sugar
31.2g fibre

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