BLUEBERRY BANANA ICE CREAM CAKE with VANILLA, GINGER and CAROB

BLUEBERRY BANANA ICE CREAM CAKE with VANILLA, GINGER and CAROB

BLUEBERRY BANANA ICE CREAM CAKE with VANILLA, GINGER and CAROB
Makes one 6-inch cake

Crust:
1/2 cup buckwheat groats
1/2 cup gooey dates
2 heaping tablespoons carob powder

Ice cream:
1 1/2 cups frozen peeled bananas
1 cup frozen blueberries
1 teaspoon chunk peeled ginger
1/8 teaspoon vanilla bean pod

Topping:
1/4 cup roughly chopped brazil nuts
1/3 cup blueberries (fresh or frozen)

To make the crust: grind the groats into flour in a high speed blender. Add the rest of the ingredients and blend (or use a food processor) until it comes together in a ball. Press into the bottom of a lined 6-inch springform pan.

To make the ice cream: blend all the ingredients together until it gets to the consistency of soft serve ice cream. I like to scoop it out when there's still pieces of white and purple ice cream. It's more interesting to look at. Scoop this onto your crust and even it out with a spatula. Decorate with some more blueberries plus brazil nuts and put in the freezer for 20-30 minutes until you can cut it. Cut it. Eat it. Nom.

ADAPTIONS: use vanilla extract instead of vanilla bean pod; use coconut, seeds, nuts or oats instead of buckwheat groats; use cacao or cocoa instead of carob; use ginger powder instead of fresh ginger. 

Article source:thisrawsomeveganlife