Blackberry Banana Ice Cream Cake

I like to make this dairy-free ice cream cake during blackberry season. It’s delicious, refreshing, and perfect for the hot summer months.

1 cup walnuts

½ cup shredded coconut

¾ cup raisins

2 tbsp. cocoa powder

4 medium bananas

¾ cup cashews

¼ cup coconut sugar

1 cup blackberries (or your choice of berries)

Grind all chocolate nut crumb ingredients together in a food processor into crumbs. Press half of the mixture into the bottom of a 6″ spring-form pan. Set the rest aside.

Blend the bananas, cashews, and coconut sugar until completely smooth in a blender. Transfer half of the mixture into a bowl. Add the blackberries to the remaining mixture, and blend until smooth to incorporate.

Pour a big blob of the banana mixture over the crust in the pan. Pour some of the berry mixture into the middle over the banana mixture. Keep pouring a blob into the middle, alternating fillings until they’ve been used up.

Drag a chopstick from the centre out to the sides all the way around, creating a pattern like the one in the photo. Arrange a few blackberries on top.

Freeze for 8–12 hours. Let sit at room temperature (about 30 minutes) until the sides soften just enough to remove the ring of the pan. Press the remaining chocolate crumb mixture on the sides. Slice and eat!