Ice Cream Cake with Peanut Butter and Chocolate
Delicious layers of peanut butter nice-cream, date brownie and chocolate ganache combined into a light and easy ice-cream cake recipe to celebrate all the beautiful things of summer.
Servings: 6
Ingredients
- For a 6" diameter cake tin
- For the nice-cream
- 3 bananas cut into slices and frozen
- 1 tbsp peanut butter
- 1/2 cup almond milk
- For the brownie
- 1 cup dried pitted dates soaked into water for at least two hours
- 2 flax eggs for the vegetarian option, use 2 organic eggs
- 1 cup almond meal
- 2 tbsp peanut butter
- 3 oz melted dark chocolate
- 1/2 tbsp raw cacao powder
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- For the chocolate ganache
- 8 oz dark chocolate
- 1/2 cup full fat coconut milk
Instructions
- Preheat the oven to 175C/350F.
- Line a baking sheet with parchment paper.
- Start with the nice cream - add the bananas and peanut butter into the food processor and pulse to obtain a chunky mixture.
- Add the almond milk and process to obtain a smooth mixture.
- Scoop the mixture into a casserole and add into the freezer.
- To make the brownie layer, drain the dates and add them into the food processor with the peanut butter and flax eggs.
- Pulse to obtain a cream, then add the almond meal, cacao powder, baking soda, vinegar and melted chocolate, and pulse to incorporate.
- Divide the batter onto the lined baking sheet, making three round 6" diameter and about 0.4" thin sheets.
- Bake for 10 minutes, then remove and set aside to cool.
- Remove the ice cream from the freezer.
- Add a brownie cake layer on the bottom a 6" diameter cake tin.
- Scoop a layer of ice cream, and continue the same, closing the cake with a brownie layer.
- Cover with plastic foil and freeze for two hours.
- Melt the chocolate over bain-marie and mix with coconut milk to obtain a smooth chocolate ganache.
- Remove the cake from the freezer, cover with ganache, cut into slices and serve.
Notes
