Raw Vegan Ice Cream Cakes
These ice cream cakes are low-fat, high-protein and loaded with anti-oxidants! Refuel with one of these after a workout, or just enjoy one as a delicious, healthy treat or dessert.
You'll need some mini non-stick cake pans for this recipe: http://amzn.to/2BVeYy4
You will also need a high-speed food processor to make the crust: http://amzn.to/2FJQ1IB
For the crust:
2 cups pitted medjool dates
1/2 cup dried mulberries
For the ice cream:
9 frozen bananas
1/2 cup frozen raspberries
Vanilla flavored raw vegan protein powder (I used vanilla Sunwarrior. http://amzn.to/2EH8juC ).
Raw cacao powder
Coconut nectar (optional)
Cacao nibs (optional)
Coconut flakes (optional)
Directions for the crust:
Place the dates and mulberries into the food processor and blend on high until everything is finely chopped and sticking together. Remove the crust from the food processor and divide it evenly between the 3 cake pans. Press the crust down into the pan using your fingers or the back of a spoon until it covers the bottom of the pan evenly.
Directions for the ice cream:
Each flavor of ice cream will need 3 frozen bananas and 1/2 scoop of protein powder.
For the vanilla-raspberry swirl flavor:
Place the bananas and protein powder into a blender and blend on high until everything is smooth and creamy. You can use coconut water to help facilitate the blending process. If you don't have any coconut water, you can use regular filtered water. I highly recommend using a Vitamix blender or something comparable. Once you achieve a creamy consistency, pour the ice cream into the cake pan on top of the crust.
Rinse the blender and add in the frozen raspberries. You can add about 1/2 tablespoon of coconut nectar or a few pitted dates to help sweeten the mixture if you desire. Add a splash of coconut water and blend until smooth. Pour the raspberry sauce into a separate bowl and set aside.
Take a small amount of raspberry sauce and place it on top of the vanilla ice cream in the cake pan. Use a chopstick (works the best) or the handle of a fork or spoon, and swirl the raspberry sauce into the ice cream until you achieve a nice marble look. Place the cake pan in the freezer and let it set up for at least 2 hours.
Raspberry ice cream: simply add the raspberries into the blender while blending the vanilla ice cream.
Chocolate raspberry swirl:
Follow the same directions for the vanilla ice cream, but add in 1 tablespoon of raw cacao powder.
Swirl in the raspberry sauce just like the vanilla-raspberry swirl.
Decorate your cakes with raw cacao nibs, coconut flakes, frozen (or fresh) raspberries, or anything else that your heart desires!
Once you are finished decorating, put the cakes in the freezer for at least 2 hours. Once they are solid, remove them from the cake pan and enjoy!