My first endeavor with banana ice cream opened the door to a silky, smooth, utterly decadent tasting yet oh so wholesome wonderland of vegan soft serve (thank Gena for my dessert epiphany!). Call me Alice in Non-Dairyland, but after that first spoonful of thick banana-ey richness, I became an avid attendee of the Banana Hatter’s kooky tea party. I’ve since spooned banana ice cream on top of juice pulp pancakes and whirred it with almond butter and carob powder for a flavored variation, but recently I’ve yearned to experiment with converting non-raw vegan ice cream recipes into lighter, healthier versions of their often coconut milk and agave-laden counterparts…not to mention versions that don’t require an ice cream maker!
Eager also to employ my newly acquired lucuma powder, yacon syrup, and coconut flour, I opted to make an ice cream cake inspired by the Lucuma Ice Cream Cookie Cups from the Navitas Naturals website. Feel free to use date syrup, agave nectar, or maple syrup (not raw) in place of the yacon syrup.
The caramel-like qualities of the lucuma mingle well with the bananas’ tropical sweetness in the insanely creamy ice cream, while the crust invokes memories of snickerdoodle cookies studded with crunchy pops of cacao nibs. As Isa Chandra Moskowitz declares of coconut flour’s magic: “It makes everything taste like Twinkies.” High-fiber, protein-rich, unprocessed, raw, vegan Twinkies, that is!
Lucuma Coconut Ice Cream Cake (Raw, Soy Free)
Ice Cream Ingredients:
- 2 frozen bananas, sliced
- 3 tbsp lucuma powder
- 2/3 cup non-dairy milk
- 2 tbsp yacon syrup
- 8 medjool dates, pitted and chopped
- 1 tbsp olive oil
- 2 tbsp yacon syrup
- 2/3 cup coconut flour
- 2 tbsp cacao nibs
Place all ice cream ingredients in a food processor and blend until creamy, thick, and very smooth. Transfer to a bowl and freeze for 1 hour, covered.
Meanwhile, place the dates, oil, and syrup in a food processor and pulse to form a paste. Transfer to a medium-sized bowl and knead in the coconut flour until combined. Fold in the cacao nibs. Transfer the dough to an 8″ round cake pan (preferably one with an arm that sweeps across the bottom to easily free the cake), and press the dough firmly onto the bottom of the pan and about a quarter of the way up the sides. Freeze the crust, covered, until the ice cream’s hour has elapsed.
Remove both the ice cream and crust from the freezer. Spoon all of the ice cream into the crust, creating an even layer with a spatula or the back of a spoon. Freeze for another hour, covered.
Remove the finished cake from the freezer and slice into eighths or sixths. Extra slices will keep indefinitely in the freezer if well-wrapped.
Comment Provoking Questions: What is your favorite brand of vegan ice cream? Have you tried making banana soft serve? If so, how do you like to flavor it? What’s your take on coconut flour?
Until next time, Ali.