Some people hear the words "lemon curd" and immediately skip that recipe for fear that it's complicated to make, but let me assure you, the simplicity of this recipe will have those people face palming themselves. You soak some dates, you blend some bananas and bing bang boom, it's ready before you know it.

Lemon Curd Ice Cream Cake With Taco Crunch [Vegan, Gluten-Free]



Ice-cream layer:
  • 3/4 cup sliced and frozen bananas
  • 1/8 – 1/4 cup non-dairy milk
  • 1 dropper vanilla liquid stevia/1.5 tsp vanilla essence
  • 4 tbsp lemon curd (Recipe HERE)
  • 1/3 cup soaked dates (don’t throw out the soaking water!)
  • 1/8 cup sunflower seeds
  • 1/8 cup pecan nuts
  • 1 TBSP cocoa powder
  • 1 taco shell, crushed
  • 1/8 cup sunflower seeds
  • few pinches dried cranberries
  • 3/4 ounce carob chunks/vegan chocolate, melted


  1. Make your lemon curd in advance with at least half an hour in the fridge at the end of the process!
  2. Blend your base ingredients in a food processor (except taco shell) until nicely mixed (can have some chunks), then get out your 10cm round spring-form non-stick tin. If you require some liquid for your blending add some of your date soaking water. Rather soak your dates for longer than add too much liquid in this process, however, otherwise the base will be too gooey.
  3. Evenly spread the base ingredients along the bottom of the tin, then sprinkle on your taco shell crumbles.
  4. Spread 4 TBSP of the lemon curd along the top of the taco crumble.
  5. Quickly rinse out your food processor and then blend your banana ice-cream til it makes a soft serve consistency – add more milk as necessary. If it’s too hard/stiff it will be difficult to spread.
  6. Spread your ice-cream layer on evenly and press in your sunflower seeds and cranberries.
  7. Melt your chocolate/carob chunks and just drizzle it as you please. Place in the freezer for 1/2 an hour before slicing into 4 servings.
  8. Yum!


Lemon curd adapted from Dessert With Benefits