Healthy dairy-free ice cream cake made with pistachios, bananas and coconut cream.
I’m writing to you from sunny Portugal today enjoying some gorgeous hot days and the most juiciest peaches and local fruit. You just can’t get peaches like these in London. Saying that today post is all about this Pistachio Ice Cream Cake that I’ve made for you last week. I hopefully get to the peaches another day:)
Now I’m not a huge ice cream fan, but there is one ice cream flavor that I adore and that is pistachio. Pistachio ice cream has been my favorite ice cream since being little and you all know that I love a piece of cake. And so I’ve fused the two together and created this little number, just because it’s summer.
I kept the recipe simple, easy and raw. The basis of this ice cream is banana ice cream mixed with coconut cream and pistachios to get nice creamy consistency. I’ve used frozen bananas and chilled coconut cream scooped from 1 can of coconut milk refrigerated overnight.
Bananas make this ice cream fairly sweet and I don’t think it needs much extra sweetener, but you can always add some more if you like more sweetness. The base is made simply with pistachios, coconut and medjool dates and it’s a really lovely addition to the creamy ice cream layer. Here’s to the summer and ice cream!
Pistachio Ice Cream Cake (grain-free & vegan)
Healthy dairy-free ice cream cake made with pistachios, bananas and coconut cream.
Ingredients
Crust:
- 1/4 cup shelled pistachios (40 grams)
- 1/4 cup desiccated coconut (25 grams)
- pinch sea salt
- 2 medjool dates, pitted
Ice cream layer:
- 3/4 cup shelled pistachios (90 grams)
- 3 bananas, frozen
- 1 can full fat coconut milk, refrigerated overnight
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon cardamom
Instructions
- Place the can of full fat coconut milk into a fridge, preferably overnight. Chop or break bananas into smaller chunks and freeze overnight.
- Have 6" round cake tin ready.
- 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.
- 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.
- Scoop out onto the crust layer and smooth out the top.
- Cover with parchment paper and plastic wrap and place into a freezer until set, at least 4 hours.
- Once set carefully remove from the tin.
- Place onto a cake stand and decorate with some more chopped pistachios if you like. Leave to thaw slightly before serving.
- Store in freezer.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 235Total Fat: 16gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 45mgCarbohydrates: 26gFiber: 3gSugar: 16gProtein: 2g
So simple and delicate! Enjoy Portugal, Hana!
<3
Thank you so much Natalia! I’m so happy being here:) x
Beautiful as always! I really need to try pistachio ice cream!! Have a wonderful time in Portugal Hana x
Thank you so much Michelle! it’s so wonderful to be away soaking up some sun and spending time with my family! xx
Beautiful photos and that cake sounds like a must-try! Do you think I could leave out the maple syrup? I’m still trying to avoid adding sugar in any form. Or maybe I should try reducing the amount to just a tsp – for a hint of maple syrup, which I’m sure adds an extra special yumminess to the whole recipe? Have a fabulous holiday my dear friend! :-) Txxx
Thank you so much Teresa! You can easily leave out the maple syrup if you prefer, just use very ripe bananas, they will add enough sweetness. Hope you like it:) Hxxx
You’ve knocked it out the park again, Hana! Just amazing. Pistachio ice cream is one of the bests but I don’t make it often enough so you’ve inspired me now…
Have a wonderful time in Portugal x
Hi Aimee, that’s a huge compliment from an Ice cream pro like you!!! Thank you so much! xx
Hi Aimee, that’s a huge compliment from an Ice cream pro like you!!! Thank you so much! xx
Pistachio is quite possibly my favourite ice cream flavour too…but honestly I can never decide. I love all ice cream! Love this raw version :) x
Thank you Sasha, for sure it’s mine!!! xx