Recipe Directions
CRUST
1. Place all ingredients, except the agave nectar, in a food processor with a S-blade attached to it and blend. While food processor is running, add the agave nectar.
2. Let it run until the mixture balls up. If it does not balls up after a while, add 1/2 tablespoon of water. Do not add more than this amount because it mixture will turn out to be wet. It is supposed to be smooth but not wet at all.
3. Remove mixture from food processor and press on a medium springform pan, which its bottom has been covered with baking paper first. Place springform in freezer for 30-40 minutes.
CHOCOLATE ICE CREAM LAYER
4. Place all ingredients in a food processor with a S-Blade attached to it and blend until completely smooth.
5. Remove springform with crust from freezer and pour the chocolate ice cream mixture on the crust. Return the springform back to the freezer for 30-40 minutes.
BANANA ICE CREAM LAYER
6. Place all ingredients in a food processor with a S-Blade attached to it and blend until completely smooth.
7. Remove springform from freezer and pour the banana ice cream mixture on top of the chocolate layer. Return the springform back to the freezer for 30-40 minutes.
STRAWBERRY ICE CREAM LAYER
8. Place all ingredients in a food processor with a S-Blade attached to it and blend until completely smooth.
9. Remove springform from freezer and pour the strawberry ice cream mixture on top of the banana layer. Return the spring form back to the freezer for 6-8 hours or overnight.
SERVING
10. Remove sides of springform pan. Lift off with the wax paper and place on serving tray. Let stand at room temperature for about 5 minutes prior to serving.
11. You will need a sharp knife to cut through the berry layer. Return to freezer when you are finished serving, as this dish will melt quickly.
Jirizarry's Thoughts
By jirizarry I found a similar recipe online and thought this is a must-try recipe!
The modifications I made are no salt used, agave nectar (no honey), fresh dates (not dried and then soaked) and, as extra, maca powder.
I also used vanilla power on the banana and strawberry ice cream.
I used pecan nuts in the crust, not almonds. I did not use the fresh peeled black plums in the strawberry ice cream.
My recipe also yields half of the amount than the original recipe. It does take time to get it ready.
Note: Because my strawberries and raspberries were a bit frozen, I blended then first in the food processor together with dried and soaked black plums (I did not have fresh at hand). This worked perfectly. Otherwise, they won’t blend into the banana and you will end with banana soft ice with chunks of strawberries, raspberries and plums. I then added the frozen chopped banana and blended until very smooth.
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Comments
Top voted
zhanna8
Jan 07, 2010
looks very safisticated! i used to have same plates, hha!
Nagev
Dec 26, 2009
looKs good! I'll make it without the crust because I don't like to combine nuts and fruits. Thanks!
jirizarry
Dec 26, 2009
Of course, it can too. I also do not like to combine fruit and nuts often. It does not always suit me well in my stomach and I do watch which nuts I combine with which fruits :-) I coconut raisin or coconut date crush, if still wishing having a crush, would also make it.
All
miss souffle
Dec 30, 2010
10/10
i love this cake
jirizarry
Jan 13, 2010
do you have the same plates? I bought them at Ikea in Groningen in The Netherlands.
zhanna8
Jan 07, 2010
looks very safisticated! i used to have same plates, hha!
jirizarry
Dec 26, 2009
Of course, it can too. I also do not like to combine fruit and nuts often. It does not always suit me well in my stomach and I do watch which nuts I combine with which fruits :-) I coconut raisin or coconut date crush, if still wishing having a crush, would also make it.
Nagev
Dec 26, 2009
looKs good! I'll make it without the crust because I don't like to combine nuts and fruits. Thanks!
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