Move over Ben and Jerry…I think I might have invented the best dessert ever! Arthur has been asking me to make ice cream every day since…he was born I think. I have a trusty old healthy banana recipe I use which is pretty yummy and healthy but I’m kind of bored of it. So today I decided to mix things up a bit. Enter the fresh raspberries, crumbly biscuit base and dark chocolate topping and you have a flippin delicious ice cream, cheese cake type pie, dessert spectacular! This recipe made 4, everyone loved it, Sadie shared mine after dinner which means there is one left in the freezer which I plan to scoff as soon as I can actually get Sadie to go to sleep. Probably she can’t drop off due to sheer excitement at being the first baby on earth to try the best dessert ever. Can’t blame her. Here’s the recipe:
Sugar free ice cream cake
For the base
- 1/4 cup almonds
- 1/4 cup oats
- 1 tbsp honey
- 1 tbsp coconut oil
For the ice cream
- 1 large banana (sliced and frozen)
- 1/2 cup of raspberries
- 1 1/2 tbsp maple syrup
For the chocolate topping
- 4 tbsp coconut oil
- 4 tbsp cacao powder (or good quality cocoa powder)
- 2 tbsp maple syrup
First make your base. Place all the ingredients in the food processor and blitz till all combined in a sticky crumble type mixture. Divide between 4 ramekins or small coffee cups/tea cups. Squash down flat and place in the freezer while you prepare the next layer.
For the ice cream first put your frozen banana slices in the food processor and blitz. It can take a while to break up the banana but after looking crumbly it will start to go smooth. Add the raspberries and maple syrup and whizz again until smooth. Dollop the ice cream on top of the bases, dividing equally. Place back in the freezer and make the final layer.
For the chocolate, melt the coconut oil in a pan. Take off the heat and whisk in the cacao powder and maple syrup until smooth. Pour over the ice cream and freeze again.
Ideally for the ice cream to set you want to freeze these for a few hours.