Peanut Butter Cup Ice Cream Cake

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Gluten-free and dairy-free ice cream cake, is it possible? 

Anything is possible if you want it badly enough. 

It's been really hot around here lately. Not that I'm complaining, mind you; we certainly get more than our fair share of cold. Actually, yes, I am complaining. It’s been really hot around here lately. You know the old saying 'it's not the heat, it's the humidity'? Balderdash. It's both the heat and the humidity. It's the kind of heat that makes you want to sit in front of a fan shovelling ice cream cake into your mouth. 

So what did I do last week on what was potentially one of the hottest days of the year? I ran 12 kilometres. Yes, you read that right. I ran - for over an hour. I seriously question my sanity sometimes. 

And what did I do when I returned from my run? Well, I sat in front of a fan and shovelled ice cream cake into my mouth. 

Now, I'm not recommending you go for a run and eat ice cream cake. I’m really not. 

Skip the run and just eat the cake. Preferably in front of a fan. 

 

Peanut Butter Cup Ice Cream Cake

Makes one 8-inch cake

Peanut Butter Layer:

  • 2 ripe bananas
  • 250 ml (1 cup) unsalted peanuts
  • 125 ml (1/2 cup) pitted dates
  • 50 ml (1/4 cup) natural peanut butter
  • 50 ml (1/4 cup) coconut oil, melted
  • 125 ml (1/2 cup) non-dairy milk

Chocolate Layer:

  • 2 ripe bananas
  • 250 ml (1 cup) unsalted peanuts
  • 125 ml (1/2 cup) pitted dates
  • 45 ml (3 tablespoons) cocoa powder
  • 50 ml (1/4 cup) coconut oil, melted
  • 30 ml (2 tablespoons) non-dairy milk

Line the bottom of an 8-inch springform pan with parchment.

To make the peanut butter layer, combine bananas, peanuts, dates, peanut butter, coconut oil and non-dairy milk in a food processor or high speed blender and process until smooth and creamy. Pour the filling into the springform pan, spreading flat with a spatula. Pop the pan in the freezer while you prepare the chocolate layer. 

 To make the chocolate layer, combine bananas, peanuts, dates, cocoa powder, coconut oil and non-dairy milk in a food processor or high speed blender and process until smooth and creamy. Pour the filling over the peanut butter layer, carefully spreading flat with a spatula.

Place in the freezer until the ice cream cake is firm, about 4 hours. Remove the ring from the pan and store in the freezer.