Ice Cream Cake

Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours 25 minutes

Ice Cream Cake

Special occasion or just because? You don't need an excuse to try @vegamelon's Ice Cream Cake made with our fan-favorite Oatmeal Chocolate Chip MacroBar.

Ingredients

  • 1 1/4 cup gluten-free oats
  • 1 Oatmeal Chocolate Chip MacroBar
  • 2 tbsp nut/seed butter
  • 2 tbsp maple syrup
  • 3 tbsp mini chocolate chips
  • 3 bananas, frozen
  • 4 tbsp coconut cream
  • blue spirulina or other natural food coloring, optional

Directions

  1. In a food processor, blend the crust ingredients (oats, MacroBar, nut- seed butter, maple syrup, mini chocolate chips) into a homogeneous, sand-like mixture. If too dry, add some water and process until the dough is sticky enough to hold its shape.
  2. Transfer to two small cake pans (or pans of your choice) and press evenly.
  3. Add the bananas and coconut cream to the food processor. Blend until smooth, then pour onto the prepared crust.
  4. Smooth out the tops with a spatula and place into the freezer to set for 2-3 hours.
  5. Before enjoying, let the cakes thaw for 10-15 minutes.

Featured MacroBar

Oatmeal Chocolate Chip MacroBar

heartwarming retreat

Oatmeal Chocolate Chip MacroBar

$38.49 12-count tray
2 servings

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