First Layer
2 frozen organic bananas
1/2 heaped cup of organic raspberries
2 generous tablespoons macadamias
1/4 cup organic coconut milk
1 tablespoon goji berries
1 tablespoon cacao nibs – optional
Place first four ingredients into the blender in the order listed above, blend until combined and forming an ice cream consistency. Add goji berries and cacao nibs, mix lightly. Spoon mixture into a 20cm spring form pan, level the top with the back of a spoon and pop into the freezer.
Second Layer
2 large organic frozen bananas, chopped
2 medjool dates, seeds removed
2 tablespoons cacao, cacoa, or carob
2 tablespoons organic coconut milk
Blend until well combined. Spoon over the top of the first layer, level the top with the back of a spoon and return to the freezer.
Third Layer
2 frozen organic bananas, chopped
2 tablespoons organic coconut milk
1/2 teaspoon of vanilla
1 heaped tablespoons of hulled tahini
1 level tablespoon of organic honey
Pinch of salt
Place the ingredients into food processor or blender, blend until the mixture is an ice cream consistency. Spread over your ice cream cake and return to the freezer to set. Enjoy!
This beautiful recipe is courtesy of Wholefoods Simply.
