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Sugar-Free Ice Cream Cake

Nadia Galinova
Translated by
Nadia Galinova
Sugar-Free Ice Cream Cake
Image: Lilia Tsacheva/Lipodve
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18/09/2021
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Preparation
20 min.
Тotal
20 min.
Servings
8
"We forget about all diets only at the sight of this sugar-free ice cream cake"

Ingredients

  • Base
  • dates - 3.5 oz (100 g)
  • hazelnuts - 1.8 oz (50 g)
  • salted crackers - 0.7 oz (20 g)
  • cocoa - 1 tbsp.
  • White layer
  • frozen bananas - 5.3 oz (150 g)
  • canned coconut milk - 3.4 fl oz (100 ml)
  • frozen berries - 1 oz (30 g)
  • peanut butter - 1 tbsp.
  • coconut milk powder - 1 tbsp. (if you don't have any, skip it)
  • Purple layer
  • frozen bananas - 5.3 oz (150 g)
  • canned coconut milk - 3.4 fl oz (100 ml)
  • maqui berry powder - 1 tbsp.
  • peanut butter - 1 tbsp.
  • frozen berites - a large handful
  • For decoration
  • bananas - a few slices
  • coconut chips - a handful
measures

How to cook

BASE:

Blend all of the ingredients, so that a sticky mixture is obtained and press it down evenly on the bottom of a round cake tin covered with baking paper. The cake tin has a diameter of 16 centimeters.

WHITE LAYER:

Blend the bananas with the coconut milk (you should then have a relatively thick consistency) and pour it over the base, sprinkle it with fruit and peanut butter on top.

PURPLE LAYER:

Blend the bananas with coconut milk and maqui berry powder (* you can skip it and add a handful of blackberries and blueberries for color) and pour it over the white layer, sprinkle it with fruit, peanut butter and coconut chips.

Place the unique ice cream cake in the freezer for 2 hours (store it there).

Before you cut it, give it 10-15 minutes outside of the freezer, so that the sugar-free ice cream cake can defrost slightly.

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