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Three Layer Spring Ice Cream Cake (Dairy Free)


This dessert was a milestone for me. I personally do not like bananas. I dislike them so much that my nephew continuously tries to get me to eat them, and one time I lost a bet to him and for pay back I had to eat an entire banana for him. This dessert may use bananas however the bananas taste is not prominent. This dessert is a great way to cool down in the warmer months.

From our kitchen to yours, Dana


For the green layer
3 medium size avocados
2 bananas
¼ cup honey
2 teaspoons vanilla extract
Dash of sea-salt

For the white layer
1 ½ Cups coconut milk
1 teaspoon vanilla extract
1 banana
1 tablespoon honey

For the pink layer
1 cup raspberries
1 teaspoon vanilla extract
½ cup cashew butter
½ cup coconut milk
3 tablespoon honey


Spray your 8 inch spring-form pan with coconut oil or olive oil
In your food processor blend the green layer ingredients until smooth
Evenly spread this mixture in your spring-form pan
Rinse out your food processor bowl and then blend the white layer ingredients until smooth
Carefully spread on top of the green layer
Place all pink layer ingredients in the food processor and blend until smooth
Layer on top of the white layer
Cover spring-form pan with cling wrap and freeze for 6 hours or overnight
Remove from freezer, decorate and serve
Store leftovers in a sealed-tight container in the freezer


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