Pistachio Ice Cream Cake (grain-free & vegan)
Serves: 6" cake
  • Crust:
  • 40g shelled pistachios (1/4 cup)
  • 25g desiccated coconut (1/4 cup)
  • pinch sea salt
  • 2 medjool dates, pitted
  • Ice cream layer:
  • 90g shelled pistachios (3/4 cup)
  • 3 bananas, frozen
  • 1 can full fat coconut milk, refrigerated overnight
  • 1tbsp maple syrup
  • ½tsp vanilla
  • ½tsp cardamom
  1. Place the can of full fat coconut milk into a fridge, preferably overnight. Chop or break bananas into smaller chunks and freeze overnight.
  2. Have 6" round cake tin ready.
  3. To make the crust place pistachios into a food processor and blend until coarsely ground. Add desiccated coconut, sea salt and pitted medjool dates, and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. To make the ice cream layer blend the pistachios until ground, scoop out and set side. Place frozen banana pieces into high speed blender. Scoop the solid part of the coconut milk and add to the bananas together with maple syrup, vanilla and cardamom. Blend until smooth. Pause the blender and stir if needed. Add the pistachios and blend again.
  5. Scoop out onto the crust layer and smooth out the top.
  6. Cover with parchment paper and plastic wrap and place into a freezer until set, at least 4 hours.
  7. Once set carefully remove from the tin.
  8. Place onto a cake stand and decorate with some more chopped pistachios if you like. Leave to thaw slightly before serving.
  9. Store in freezer.
  10. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/pistachio-ice-cream-cake/