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Chocolate Banana Peanut Butter Ice Cream Cake [Vegan]

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This creamy ice cream cake starts with frozen bananas that are blended into a soft-serve ice cream texture that sits on a crispy puffed rice crust. The sides of the ice cream cake are coated with additional puffed rice and the top of the cake is decorated with creamy peanut butter, chocolate, and crunchy almonds.

Chocolate Banana Peanut Butter Ice Cream Cake [Vegan]

This Recipe is :

Vegan

Ingredients

For the Banana Ice Cream:

  • 3 ripe bananas, chopped and frozen
  • 1 1/2 tablespoons peanut butter

For the Crust:

  • 1 1/2 cups puffed rice cereal
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons coconut oil, melted
  • 3 teaspoons cocoa powder

For the Toppings:

  • 1/2 cup vegan chocolate chips
  • 1 1/2 teaspoons coconut oil, melted
  • 1 tablespoon peanut butter
  • 1 3/4 teaspoon coconut oil, softened
  • 3/4 teaspoon maple syrup
  • 3 teaspoons almonds, chopped

Preparation

To Make the Banana Ice Cream:

  1. In a food processor or powerful blender, place the chopped bananas and the peanut butter, process until smooth, creamy, soft-serve ice cream texture. Transfer to an airtight container and freeze until solid.

To Make the Crust:

  1. Line a 7-inches spring-form pan with parchment paper.
  2. In a large bowl, mix the rice cereal with the maple syrup, coconut oil and cocoa, until all the cereal is covered. Press into the pan and up the sides. Freeze for 10 minutes.
  3. Remove from the freezer and spread the banana ice cream over the crust. Leaving 1 inch around the edge. Freeze again for 10 minutes.

To Prepare the Toppings:

  1. In a small saucepan, melt the chocolate chips with the coconut oil. Drizzle over the banana ice cream.
  2. In a small bowl stir together the peanut butter, softened coconut oil and Maple syrup. Drizzle over the banana ice cream.
  3. Sprinkle with the almonds. Freeze for 20 minutes. Remove from the freezer and put in the refrigerator for 30 minutes prior to serving.

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AUTHOR & RECIPE DETAILS


photo

Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.


 

 

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88 comments on “Chocolate Banana Peanut Butter Ice Cream Cake [Vegan]”

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Paula Marie
1 Years Ago

Yum!


Reply
Paula Marie
1 Years Ago

Yum!


Reply
Savannah Pinnington
1 Years Ago

Shelford Love we should get baked :)


Reply
Jade Alyssa Soleil
1 Years Ago

Amber Michelle Boda


Reply
Amber Michelle Boda
27 Mar 2016

Holy shit!! :-)

Cassandra Thomas
1 Years Ago

Isabelle & Victoria


Reply
George Rallis
1 Years Ago

Vicki


Reply
George Rallis
1 Years Ago

Vicki


Reply
Adrienne Venable
1 Years Ago

Patrick Venable


Reply
Tarianna Spencer
1 Years Ago

Kathryn: I wanna make this.


Reply
Kathryn Elise-Rose
26 Mar 2016

I saved this recipe when I saw it this morning!

Kathryn Elise-Rose
26 Mar 2016

But I suck at baking.... You make it I'll eat it!

Tarianna Spencer
26 Mar 2016

You buy the ingredients, I'll make it!

Tarianna Spencer
26 Mar 2016

Ellie needs a puppy playdate soon anyway, she's jonesing BAD.

Tarianna Spencer
26 Mar 2016

Excellent! She really is - every time she hears a dog barking she perks up and is plastered to the window trying to spot the source. I think the time is coming soon to find her her very own Wiggles!

Caroline Bellhouse
1 Years Ago

Sam Warner


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