Fruit Ice Cream Cake
vegan, no-bake, sugar-free, gluten-free
Summery, fruity cake with a salty base.
Type: base + filling
Tools: blender, freezer, mixing bowl
Ingredients: Filling: 400ml thick coconut milk, 1-2c fruits of your choice (fresh or frozen), 2 bananas, optional 1/2c agave sirup Base: 1/2 cup cut almonds, 1/2 cup oats, 1 cup dates, salt
Soak dates in hot water for 3 min. Cut in small pieces. Pulse almonds, oats and salt into flour-like texture. It doesn’t need to be smooth. Mix the “flour” with dates into dough. Place in the serving dish or cake pan.
Cut fruits in small pieces (if needed). Place over the base. If using agave, mix it with coconut milk. Pour over the fruits.
Freeze for 3 hours. Place into the frige for 1-2 hours before serving.