Yeah, you read that title correctly. It's a mouthful!
To simplify, I just call it DELICIOUS.
I've been spending a lot of time over at Paleo Parents, and finding all kinds of inspiration lately. While I've always followed Matt and Stacy (yeah, I totally feel like I know them after spending so much time reading about them, so I'm going to use the first-name familiarity here) on social media, have several of their books and have shared links to their posts both publicly and privately, lately it's like they're talking right to me. It's just clicking, you know?
They've got a ton of great content- far more than just recipes. I think I have about half my current webpage bookmarks via their site!
I came across this little gem the other day, and knew I had to make it. Now, in our house, we only do 'dessert nights' on Fridays adn Saturdays or special occasions- it helps us cut back on the amount of uneccessary treats in our lives. Let me tell you, it was a difficult thing, waiting until one of our designated 'dessert nights' to make this!
I was slightly apprehensive at first. I've been hearing a lot about using cashews to make all kinds of stuff, but I've never taken the plunge. I mean, we all tolerate dairy pretty well, and cream cheese is a staple around here, so why not use that? But I'm trying to cut back on the amount of dairy I eat. Plus, cashews are so good for you! Much more nutrition packed into that amount of cashews than I would have gotten out of that same amount of cream cheese.
While it looks like there's a lot of steps, it's pretty simple, and comes together quick. The hardest part is timing it so that you have soaked the cashews and frozen the bananas AND have time to let this firm up in the freezer for 6 hours!
Make this. LOVE THIS. You need this.
See that right there? That's tons of complex layers of flavors that all just work.
Hello, beautiful. Welcome to the party in my mouth.
Banana Ice Cream Cake with Lemon Cheesecake Icing
and Carrot Cake Crust
Carrot Cake Crust:
1 ½ cups shredded carrots (approximately 2 medium carrots)
1 cup raw almonds
1 cup raw cashews
½ cup finely-shredded coconut (unsweetened)
8 Medjool dates, pitted
½ tsp vanilla extract
½ tsp sea salt
1 tsp cinnamon
1 tsp minced ginger
Banana Ice Cream Layer:
5 frozen bananas (frozen without their peels)
1 tbs. vanilla extract
2 tbs. coconut milk
Lemon Cheesecake Layer:
2 cups raw cashews (soaked for 2 hours, or up to overnight)
½ cup coconut oil, liquid state
½ cup maple syrup
1 tsp vanilla extract
zest of 1 lemon
¼ cup lemon juice
1 cup wide chip coconut shreds
½ cup chopped walnuts
1 tsp cinnamon
If you haven’t already, put 2 cups of raw cashews in some water to soak. Your cashews should be completely submerged. Soak them for two hours or up to overnight. This will help to soften the nuts and make your cheesecake layer extra creamy!
Start on your crust. Put all of the ingredients listed under Carrot Cake Crust into your food processor and pulse it together until it forms a sticky dough. It’s going to be the consistency of a raw bite. Sticky, but you’ll still be able to identify small chunks of almonds, carrots and such. Once your dough has formed, take out a 9 inch spring form cake pan and press the ingredients for the crust into the bottom of the pan. Make sure the entire bottom is covered. It helps to use your palms, as the heat from your hands works with the oils and helps make everything stick together.
After your crust is laid out in the bottom of your pan, you can start on your ice cream layer. Put five frozen bananas into your food processor along with your vanilla extract and coconut milk. Blend together until a smooth ice cream forms. It might take a few minutes as well as some scraping down the sides of the bowl. Once your ice cream is ready, layer it on top of the crust, and spread it out in an even layer. Put the cake pan in the freezer while we complete our last steps.
After your cashews have soaked, strain them and give them a good rinse. Place them into your food processor along with coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract. Process on high until it is smooth and creamy. There shouldn’t be any chunks left. Remove your cake pan from the freezer and pour this layer on top. Spread it out evenly to cover the banana layer.
Over medium heat, toast up your coconut chips, walnuts and cinnamon in a small frying pan. Stir frequently. When the nuts become fragrant and the coconut chips start to brown it’s ready to be removed from the heat. Pour this mixture over your cheesecake layer as a garnish. Put the entire cake back in the freezer and freeze for 6 hours or overnight.
Once the entire cake is frozen, it is ready to eat! Unclip the spring form part of your pan to reveal all the layers of your cake. You might need to thaw it slightly before cutting, since it is rather thick. It will keep in the freezer for up to a week, but I doubt it will last that long! Enjoy!