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No Sugar, Vegan, Nut-Free Ice Cream Cake

Gluten free, sugar free, vegan and nut free! 

Ingredients

Crust

  • 1 tsp coconut oil
  • 4 tbsp coconut flour or almond meal
  • splash of vanilla

Ice Cream

  • 1 frozen banana mashed well
  • 1 tbsp cooked mashed sweet potato
  • 1 tbsp cooked mashed cauliflower
  • 1 tsp tahini or nut butter of your choice heaping

Topping

  • 1.5 tsp coconut oil
  • 1 tsp coco powder unsweetened

Optional Addins:

  • If you want a bit of crunch you can add things like shredded coconut, slivered almonds, crushed peanuts or hemp seeds to the ice cream layer.

Instructions

  1. If you are using a ramekin bowl, line it with wax paper. If you're using the spring form pan there is no need to line it.

  2. Mix the ingredients for the crust and evenly distribute it on the bottom of the bowl or pan
  3. Mix the ingredients for the ice cream layer until smooth (it can be done with a blender, food processor or even a fork). If you chose to use add-ins, once the ice cream is mixed, stir in the add-ins of your choice
  4. Layer the ice cream mix on top of the crust and smooth it out so it is even across the top
  5. Put in the freezer for at least 2 hours (it can sit in the freezer for a couple of days if you want to prep it ahead of time)
  6. When it is time to serve the ice cream cake remove it from the bowl or pan and discard the wax paper.
  7. Prepare the topping and drizzle it on the ice cream cake