Raw Ice Cream Cake

gluten-free. dairy-free. soy-free. vegan. raw.

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I don’t know about you, but it is currently quite hot in Georgia. This is the perfect sweet treat for a warmer day. Gratifying too, chock full of healthy fats and protein. Sure to be a favorite.

It looks more difficult to make than in actuality. The only thing truly time consuming is freezing this dessert for at least six hours, or overnight. Good thing is the freezer will do all of the work.

Taste? Creamy texture with a hint of crunch from the cacao nibs and hardened chocolate on top. Everything else sort of balances each other out. Full of flavor, but not really able to notice the banana, peanut butter, or nuts per se. Hopefully you will enjoy this as much as I did.

raw chocolate ice cream cake

Satisfying in a healthy way.

Peanut Butter Ice Cream Cake

  • Servings: serves 8
  • Difficulty: moderate
  • Print

Decadent ice cream layered cake full of indulging healthy foods.



  • 5 soaked and pitted dates
  • 1/4 c. almonds
  • 1/4 c. pecans
  • 2 T. hemp seeds (Adds an earthy flavor. Use flax seeds instead for nutty taste)
  • 1 T. cacao powder
  • 1 T. cacao nibs


  • 1 frozen ripe (not overly ripe) banana, be certain to peel before freezing
  • 4 soaked and pitted dates
  • 3 T. cashews
  • 3 T. culinary coconut milk in original, not lite (I use So Delicious Organic)
  • 2 T. peanut butter (creamy or crunchy)
  • 1 T. coconut oil
  • 1 T. cacao powder
  • 1/2 t. gluten-free vanilla extract

Chocolate Sauce Topping:

  • 3 T. coconut oil
  • 2 T. cacao powder
  • 1 T. maple syrup


  1. Grind almonds, pecans, seeds, and cacao powder in food processor/high speed blender into a flour.
  2. Add soaked and pitted dates. Blend well to combine. Should form dough-like consistency.
  3. Last, add cacao nibs on low to incorporate but not grind.
  4. Press into a base only form using a parchment lined 6″ springform pan. No crust sides needed. Note: Can use any form. Once upon a time, I did not have springform pans. Be sure to line with parchment for easier handling.


  1. In food processor or high speed blender, add soaked and pitted dates and coconut oil. Blend as well as possible to break down dates.
  2. Add cashew flour and combine well to form dough.
  3. Add all other ingredients and blend well. This will definitely be a stop and go process since the banana is frozen. Keep scraping down sides between blending.
  4. Pour mixture over crust base and smooth into a middle layer.
  5. Leave in freezer for six hours or overnight.

Chocolate Sauce Topping:

  1. If coconut oil is not already melted, melt on low heat over stove eye.
  2. Take off eye. Mix coconut oil, cacao powder, and maple syrup well.
  3. Pour over frozen cake and put back in freezer for at least five minutes to harden.

Thaw for five to ten minutes before consuming if doesn’t cut well. Enjoy!

credit: sefaring

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2 Comments Add yours

  1. Espirational says:

    It’s hot here in Oklahoma too — and that looks so good!

    1. I’m sure Oklahoma is hot! Thanks for stopping by.

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