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Fruit ice cream cake

Monday 8 th February 2016

This is the ideal cake, the healthiest in the world and the best for people with intolerances, because the only ingredient is fruit!
It’s a sweet cake but it doesn’t contain any sweetener: no sugars, no syrups, no honey and no dried fruit. 
Although we are in winter, an ice cream is always welcome, and you can take advantage of frozen fruit such as raspberries and strawberries; and banana for the base of the ice cream instead of dairy cream. 
It’s quite a labourious process so foresee at least 1 hour, and it needs to be frozen for at least 4 hours, so maybe it’s better to prepare it one day before it’s going to be served.

gluten-free, dairy-free, nuts-free, egg-free, sugar-free, full GAPS diet, raw



12 medium banana
400 gr frozen raspberries
optional: natural pure coconut milk


Peel all the banana, cut them in slices and let them freeze for a night. Separate in two recipients, one of them with 7 bananas and another one with 5 bananas. 
This cake has two parts: the banana ice cream and the raspberry ice cream.

In order to make the banana ice cream the steps are the following:

1.- Take  7 bananas out of the freezer and let them at room temperature for about 10 minutes.

2.- Blend the bananas with a blender for smoothies until you get an iced cream texture.

3.- Pour in a mould for a small tall cake, such as the ones for a Panetone.

To make the raspberry ice cream follow this:

1.- Take out of the freezer the 5 bananas and 200 gr of raspberries and let them melt at room temperature for about 10 minutes.

2.- Blend raspberries.

3.- Make an ice cream with the 5 bananas following the same procedure as previously viewed, and mix this banana ice cream with blended raspberries.

4.- Pour in the mould, above de banana ice cream.

5.- Put into the freezer.

When the cake is frozen, then you can do a raspberry sauce, following these instructions:

1.- Put 200 gr of raspberries into a pan with 10 ml of water and heat until it’s unfrozen.

2.- Blend sauce and strain it in order to remove the seeds.

3.- Let the sauce cool at room temperature and then pour it on the ice cake. Leave it in the fridge for at least 1 hour before serving it, or keep it in the freezer to serve it another day. 

Take it out of the freezer at least 20 minutes before it's served. (better 40 minutes in winter)

Optional: coconut cream decorations‚Äč

Keep the coconut milk box or can in a fresh place or in the fridge for at least one day. In that way, the fat and water content of coconut milk will separate, leaving fat in the top. 

Open the recipient and since the fat is on top you poke two holes in it using a small utensil so that you can pour the coconut liquid in another bowl.

Then, take about 2 tablespoons of fat and whip it. 

Make the decorations using a frosting decoration tool.


If you don’t have a tall mould, you can use a normal one and do it in two parts. First, the banana ice cream base, and when it’s frozen, then transfer it to another recipient and use the mould for the raspberry ice cream. When both parts are frozen, stick them using a little bit of banana puree.


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