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.

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


  1. 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.
  2. 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.
  3. 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.
  4. Pop the cake back in the refrigerator or freezer for the first layer to set slightly.
  5. Pour 1/2 the remaining filling into a bowl and set aside.
  6. 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.
  7. Pop it back in the refrigerator or freezer to set slightly.
  8. 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.
  9. Freeze for at least 2 hours and serve.


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