These dairy-free, gluten-free, no-bake ice cream cakes are an excellent way to kick off the warmer weather! Dairy can pose a problem for many people and so these are an excellent way to use fruit as the base for the ice cream. These are also really quick to put together and were a hit with both kids and adults alike.
Mini Banana Ice Cream Cakes
2015-05-21 12:30:46
Yields 24
A delicious treat for the summer!
For the Crust
- 3/4 cup raw almonds
- 1/2 cup raw walnuts
- 1 cup pitted medjool dates
- 1/4 cup raw cacao powder
- 1/4 cup shredded unsweetened coconut (optional)
- 1 tbsp coconut oil
- 1 tbsp cacao nibs
- A good pinch of Himalayan pink salt to taste
For the Ice Cream
- 4-5 frozen bananas
- 2 tbsp nut butter of your choice
For the Crust
- Add all of the following to a food processor and pulse until all the nuts are crumbled and the mixture holds together when pressed between your fingers.
- Using about 1-1 1/2 tbsp of the crust mixture for each cake, place it in your mini silicone muffin pan.
- Press the mixture down with your fingers or the back of a spoon until each one is flattened. Place it in the freezer on a flat surface while you make the ice cream.
For the Ice Cream
- Add the bananas and nut butter to your food processor and blend until the mixture comes together and resembles a soft serve ice cream consistency.
To assemble
- Take out your mini silicone pan from the freezer and add your ice cream layer to each one.
- Place back in your freezer for about 45 minutes to 1 hour.
- Remove from the pan (they should easily pop out) and place in a flat container either back in the fridge or freezer.
- Before serving add some cacao nibs on top or some melted chocolate or crushed nuts, whatever you want!
Notes
- Using a silicone pan makes the mini ice cream cakes a lot easier to manage.
The Naked Label http://thenakedlabel.com/
