How long does this raw ice cream cake need to freeze?

This raw banana split ice cream cake needs to freeze for at least 2 hours before serving to ensure it sets properly.

Can I substitute the date paste in the crust?

The recipe calls for date paste, which provides binding and sweetness. While other sticky sweeteners might work, date paste is recommended for the best texture and flavor in this crust.

What kind of berries should I use for the berry layer?

The recipe specifies 1 cup of mixed frozen berries, allowing you to choose your favorite combination for the berry layer.

How do I store leftover Raw Banana Split Ice Cream Cake?

This ice cream cake should be stored in the freezer in an airtight container to maintain its frozen consistency and prevent freezer burn.

Is it important to melt the coconut oil and cocoa butter over a double boiler?

Yes, melting coconut oil and cocoa butter over a double boiler is crucial to ensure they melt gently without overheating, which helps maintain their raw properties and smooth consistency in the filling and crust.

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Raw Banana Split Ice Cream Cake
[Vegan]

CZ By: Chantelle Zakariasen

Author Bio

Wholesome dinners and desserts that maximize nourishment. Chantelle is passionate about food and natural medicine. Her... Read More

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A slice of raw banana split ice cream cake showing distinct layers of date crust, vanilla, berry, and chocolate, topped with fresh banana slices and cacao nibs.

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Raw Banana Split Ice Cream Cake [Vegan]

This decadent ice cream cake is fully awesome. It’s loaded with all the best things — vanilla bean, cacao, nuts, hemp seeds, young coconut meat, berries and of course, bananas! From birthday parties to backyard barbecues, this cake is sure to be a hit.

Ingredients You Need for Raw Banana Split Ice Cream Cake [Vegan]

For the Crust:

3/4 cup date paste
1/2 cup walnuts
1/2 cup hemp seeds
1/4 cup coconut oil, melted over a double boiler
A pinch sea salt

For the Filling:

1 package frozen coconut meat
2 1/2 cup soaked raw cashews, soaked for 2-6 hours, then drained
1 vanilla bean, split and seeds removed
1/2 cup cocoa butter, melted over double boiler
1/4 cup coconut oil, melted over double boiler
1/2 cup agave nectar
A pinch of sea salt
2 bananas, sliced
1/2 cup cacao nibs

For the Berry Layer:

1 cup mixed frozen berries

For the Chocolate Layer:

2 tablespoons raw cacao powder

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How to Prepare Raw Banana Split Ice Cream Cake [Vegan]

In a high-powered blender or food processor, add the date paste, walnuts, hemp seeds, coconut oil and a pinch of salt. Pulse until evenly combined.
Press crust into a 10-inch springform pan (or smaller for a taller cake) and pop it in the refrigerator or freezer while you make the filling.
For the filling. Add coconut meat, soaked cashews, vanilla bean seeds, cocoa butter, coconut oil, agave nectar, and sea salt. Blend until super smooth and pour 1/3 of filling on top of the crust. Top with a few banana slices and a sprinkle of cacao nibs.
Pop the cake back in the refrigerator or freezer for the first layer to set slightly.
Pour 1/2 the remaining filling into a bowl and set aside.
For the berry layer, add 1 cup frozen berries of your choosing to the filling and blend until smooth. Pour over top of the vanilla layer and top with more sliced bananas and cacao nibs.
Pop it back in the refrigerator or freezer to set slightly.
For the chocolate layer, add the remaining filling back into the blender with 2 tablespoons cacao powder and blend until fully incorporated. Pour over the berry layer and top with the remaining sliced bananas and cacao nibs.
Freeze for at least 2 hours and serve.