Ingredients:
For the ice cream cake:
- 500 g ripe frozen bananas
- 40 g Medjool dates
- 2 tbsp cacao powder
- 30 g (1.5 tbsp) La Ecohuerta Yacon Syrup
- 2 tsp cacao nibs (blended to powder)
- 45 g almond butter or tahini
- 150 g fresh cherries
For the chocolate drizzle:
- 15 g odourless coconut oil
- 10 g (1.5 tsp) La Ecohuerta Yacon Syrup
- 1 tsp cacao powder
For decorative toppings:
Fresh cherries or mixed seasonal fruits
Instructions:
1. To make the ice cream, blend all the cake ingredients
(except the fresh cherries) in a food processor.
2. When the mixture is smooth, add the chopped, pitted
cherries and stir them in with a spoon.
3. Transfer the ice cream mixture into a round cake tin (a
16-18 cm cake tin will work best) and freeze for 3-4 hours.
The ice cream cake should be properly set but not rock
hard.
4. Take the ice cream cake out of the tin and prepare the
chocolate drizzle.
5. Melt the coconut oil and mix with yacon syrup and cacao
powder. Drizzle the chocolate all over the cake and let it
drip down the sides.
6. Serve decorated with fresh cherries or a mix of seasonal
fruits (raspberries, strawberries, or blueberries).