Blueberry Banana Ice Cream Cake with Vanilla, Ginger, and Carob
Difficulty 5 minutes Serves 1 6 inch cake
This recipe by Emily Von Euw of This Rawsome Vegan Life is what might happen if an ice cream cake and a delicious blueberry smoothie were to fuse together and become one. A chocolate crust made with buckwheat, dates and carob followed by banana blueberry ice cream infused with fresh ginger and real vanilla straight from the pod, topped off with more blueberries and a sprinkling of brazil nuts. A total guiltless pleasure!
1/2 cup buckwheat groats
1/2 cup gooey dates
2 heaping tablespoons carob powder
1 1/2 cups frozen peeled bananas
1 cup frozen blueberries
1 teaspoon chunk peeled ginger
1/8 teaspoon vanilla bean pod
1/4 cup roughly chopped brazil nuts
1/3 cup blueberries (fresh or frozen)
Directions To make the crust: grind the groats into flour in a high speed blender. Add the rest of the ingredients and blend (or use a food processor) until it comes together in a ball. Press into the bottom of a lined 6-inch springform pan.
To make the ice cream: blend all the ingredients together until it gets to the consistency of soft serve ice cream. I like to scoop it out when there's still pieces of white and purple ice cream. It's more interesting to look at. Scoop this onto your crust and even it out with a spatula. Decorate with some more blueberries plus brazil nuts and put in the freezer for 20-30 minutes until you can cut it. Cut it. Eat it. Nom.
ADAPTIONS: use vanilla extract instead of vanilla bean pod; use coconut, seeds, nuts or oats instead of buckwheat groats; use cacao or cocoa instead of carob; use ginger powder instead of fresh ginger.
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