My mood today is just amazing. The weather in Holland is super great: cold but with such a clear sky and a lot of sunshine! I love it: getting ready for spring as we speak. It is also a time when I get even more excited to make and eat ice-cream. Or ice-cream pie. Ice-cream sandwiches…
As some of you might have seen: Ben & Jerry’s have finally added diary-free ice-cream to their collection of amazing, heavenly flavors. However they are not available in The Netherlands yet. So we have to come up with our own ice-cream. Maybe you have seen my instagram photo, where I show you one of my favorite banana ice-cream creations. Here, I will give you the recipe for another one. Thank me later 😉
- One cup of frozen raspberries
- One frozen banana (frees ripe banana in chunks for at least 6 – 8 hours)
- Take them both out of the fridge right before you want to blend it, not before you make the base
- 5 medjool dates (remove the pit;) )
- a small hand of nuts, I used pecans
- 1-2 teaspoons of cocoa powder
- Optional: pinch of salt, cinnamon, vanilla powder, almond milk
- Toppings as you like!
For the base: Put the dates, nuts and cocoa powder in a blender and blend until smooth. If you like you can add some vanilla powder and or cinnamon and add a little pinch of seasalt to get that salty caramel idea. Put the mixture in a small cake form and spread it out evenly to create the base of your cake. For the top just easily blend the frozen raspberries with the frozen banana. If you find it is not going so smooth: add a little bit of almond milk. Add some vanilla powder or cinnamon to taste & put this mixture on top of your base. You could choose to eat it right away or freeze it for another 10-20 minutes just to make it a little bit more firm.You could also eat the the day after of course! Before serving decorate it with your favorite toppings like blueberries, nuts, pomme granate seeds etc and enjoy!
(Due to it’s ingredients this cake is perfectly suitable as breakfast, snack or dessert!)