Avocado Ice-cream Cake
A delicious and healthy ice-cream cake free from : gluten, grains, dairy and refined sugar-free. Paleo and Specific Carbohydrate Diet (SCD)-friendly.
For the base:
1 cup (approx. 8)
Medjool dates, halved and pitted and soaked for 30 minutes
1 cup (125g)
For the ice-cream layer:
Frozen ripe bananas
Juice of 3 limes
Zest of 1 lime
1/4 cup (85g)
Coconut oil (for greasing)
Start by greasing a baking dish with coconut oil.
Next, make the base of the cake by draining the dates and blending them with the walnuts. Press the date mixture well into the tin using a fork and spoon.
Clean and dry the food processor. Make the ice-cream cake layer by blending the avocados, bananas, lime juice and zest and honey together.
Pour the cake layer on top of the date and nut base and freeze for at least three hours.
Decorate with extra lime zest and slices if desired. Remove from the freezer ten minutes roughly before you want to eat.