With a couple birthdays fast approaching I have been thinking about ice cream cakes… as one does.
Ice-cream is one of my favourite foods. Correction. Ice-cream is my favourite food BUT it seems a little silly to throw away so much enjoyable healthy eating options for something I can definitely make just as tasty but way better for you. Therefore, may I present my healthy version of an ice-cream cake.
Ice-cream is one of my favourite foods. Correction. Ice-cream is my favourite food BUT it seems a little silly to throw away so much enjoyable healthy eating options for something I can definitely make just as tasty but way better for you. Therefore, may I present my healthy version of an ice-cream cake.
Above: The best way to freeze a banana that will save you a headache and frost-nipped fingers. Slice the banana before freezing and simply peel it at the cuts when you need it.
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Gypsy Boots Trail |
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Prep Time
25 minutes |
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Freeze Time
4 hours |
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Total Time
4hr 25 minutes |
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Ingredients
- 1 banana, frozen
- 3/4 cup of strawberries, frozen
- 3/4 cup coconut milk, full fat and chilled in fridge
- 1/2 cup almonds
- 1/2 cup dates
Directions
- Begin by soaking dates in hot water for 10-15 minutes to soften them up
- While dates are soaking, pulse almonds in your food processor until they become finely chopped and crumb-like
- Add dates to almonds and pulse again until both are blended and ball-up into a paste like texture
- Divide this mixture up between 9 lined muffin tray cup, pressing mixture down flat to act as the bottom crust layer for the ice cream cakes. Crust layer can be as thick or thin as you prefer, mine was 1/4 cm high.
- Place muffin tin in freezer while you make the cake filling
- Clean your food processor and add to it the banana, strawberries, and coconut milk; blending until all are pureed and there are no chunks of fruit remaining
- Pour mixture into muffin tray, over the date/almond crust layer, and return to tray to freezer for 4 hours or more to solidify
- Allow cakes to rest outside of the freezer for 10 minutes before serving
Notes
- I felt my ice cream cakes were sweet enough without adding any extra sugar to them, however, if you would like a sweeter dessert then simply add 1 tbsp of your liquid sweetener of choice in with the filling ingredients