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Chocolate pretzel peanut butter banana ice cream cake



The most important thing I can tell you about this ice cream cake is that you need to make it! I know it looks super indulgent but it's actually pretty health-conscious, because I used Pure-le Natural liquid stevia instead of maple syrup or coconut nectar. I'm calling it a sheep in wolf's clothing.


Don't be fooled by the decorative exterior, this ice cream cake is soo easy to make. It requires a bit of time and patience, but, just look at that chocolatey peanut buttery drizzle!!! Wouldn't you say it's worth it?


This recipe is vegan, gluten free, and refined sugar free.


If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!

 

Serves 4

Ready in 1 hour + 1 hour

 

Ingredients


Crust

4 medjool dates

2/3 cup salted pretzels


Banana ice cream layer

2 bananas, frozen

1 tablespoon natural peanut butter

1/2 teaspoon vanilla extract


Peanut butter fudge layer

2 tablespoons natural peanut butter

2 tablespoons coconut oil

4-6 drops Pure-le Natural liquid stevia


Chocolate drizzle

2 tablespoons coconut oil

2 tablespoons unsweetened cocoa powder

4-6 drops Pure-le Natural liquid stevia


Toppings

1 tablespoon peanut butter to drizzle

2 tablespoons crushed pretzels to top


Instructions

  1. For the crust, in a food processor, pulse together dates and pretzels until combined. Press the crust tightly and evenly into the bottom of a 4-inch springform pan

  2. For the banana ice cream layer, in a food processor, begin pulsing bananas with peanut butter and vanilla. Gradually work up to a higher speed, until it becomes smooth and thick like soft serve ice cream. Spoon banana ice cream overtop the pretzel crust, and freeze for at least 30 minutes

  3. For the peanut butter fudge layer, gently melt together the coconut oil and peanut butter. Whisk until smooth, and sweeten with stevia to taste. Pour this over the frozen banana ice cream layer, and freeze for 30 minutes

  4. For the chocolate drizzle, melt together coconut oil and cocoa powder and mix until smooth. Sweeten with stevia to taste. Pour this over the frozen peanut butter fudge layer, quickly, because it will begin to harden as soon as it touches the cold

  5. Drizzle with extra peanut butter, and top with crushed pretzels. Freeze for one hour

 

Remember

  • Store tightly wrapped in the refrigerator for up to two weeks

  • Thaw for at least 10 minutes before eating, if you are eating it after it has been frozen overnight or longer

  • If you are gluten free, you can use gluten free pretzels. If you don't eat pretzels, you can use nuts

 

Disclaimer


This recipe was made in collaboration with Pure-le Natural and Vista Magazine Canada. All opinions are my own!

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