Having restrictions in your diet doesn’t mean that you can’t enjoy what you eat. You just need to find ways to work around it. It allows you to try new things and expand your food choices. My sister just recently stopped having dairy. I guess that is a good thing because dairy isn’t really that great for you…. but it is sooo yummy. For my friend’s birthday I decided to make her an ice cream cake. Sugar free and dairy free. So everyone can enjoy cake. This recipe is super easy and yummy. You won’t even know that it is dairy free…. just kidding… you can tell but still its delicious.
For this recipe, make sure you have some ripe bananas. I go through so many bananas. I should buy them in bulk. When they get ripe, I peel them, throw them in a ziploc bag and freeze them. Then you will always have them handy for banana bread or smoothies or even banana ice cream.
Begin by making the crust. Blend together the raisins, pecans and cocoa powder until the mixture starts sticking together. Press into a spring form pan.
For the ice cream, blend the bananas, cashews, coconut sugar together in a blender. Remove half of the mixture and set aside. With the remaining mixture add the blackberries. You will end up with two different color mixtures.
Here comes the fun part. Pour a small amount of each mixture alternating until you use it up. This makes the zebra stripes in the cake.
To make the pattern, use a skewer to drag lines from the center to the edge.
Freeze the cake for 8-12 hours. Before eating, leave at room temperature for about 30 minutes to allow the cake to get softer and makes it easier to cut.
Blackberry ice cream cake recipe
- 1 cup pecans
- 3/4 cup raisins
- 2 tablespoons cocoa powder
Grind all ingredients together in a food processor until they start sticking. Once the raisins start breaking down the crust starts sticking together. Press the crust into a spring form. Set aside and make the ice cream.
- 4 medium bananas
- 3/4 cup cashews
- 1/4 cup coconut sugar
- 1 cup blackberries
- 1/2 teaspoon vanilla
Blend the bananas, cashews, vanilla and coconut sugar until completely smooth in a blender. Transfer half of the mixture into a bowl. To the remaining mixture add the blackberries.
To assemble pour a bit of the banana mixture into the center of the pan. Keep alternating with the two mixtures until you use it up. To make the design use a skewer and drag it from the center to the edge. Freeze for 8-12 hours. Before you eat let it sit at room temperature for about 30 minutes. This makes the ice cream softer and easier to cut.
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2 Comments Add yours
That looks awesome, thanks. I’m definitely going to try it!