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Peanut Butter Cup Banana Ice Cream Cakes! {Raw/GF/Vegan}

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You know when you have expectations for something and then the reality just completely falls short?

Peanut Butter Cup Banana Ice Cream Cakes! {Raw/GF/Vegan} | Whisk and Shout

Yeah, that is NOT this post!


I’m so incredibly pleased with how these ice cream cakes turned out. They were easy to make and delicious, despite being amazingly healthy.

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Rachel inspired me to start thinking about sugar free desserts! I didn’t even realize that no-sugar added desserts were a thing, but I quickly realized that bananas and dates (among other natural sweeteners) are amazing at adding sweetness without the extra sugar.

Peanut Butter Cup Banana Ice Cream Cakes! {Raw/GF/Vegan} | Whisk and Shout

I put these adorable mini 4-inch pans to use when I made a mini chocolate biscoff cake for two, but I wanted to use them for a less traditional purpose. This recipe uses three 4-inch pans and yields three large (but filling and guilt-free) servings, but you could likely adapt this to make one large ice cream cake in an 8- or 9-inch springform pan!

Peanut Butter Cup Banana Ice Cream Cakes! {Raw/GF/Vegan} | Whisk and Shout

The base of these cakes is made of peanuts, dates, cacao powder, and peanut butter. Not too sweet, but nutty and verrrry chocolate-y. The ice cream in the middle is your classic banana ice cream, made with bananas and peanut butter only! And the hot fudge topping is coconut oil, cacao powder, and peanut butter.

Peanut Butter Cup Banana Ice Cream Cakes! {Raw/GF/Vegan} | Whisk and Shout

To keep these cakes completely raw, make sure you use raw peanut butter and cacao powder. If raw food isn’t your thing or a priority, then roasted peanut butter and cocoa powder will do!

Peanut Butter Cup Banana Ice Cream Cakes! {Raw/GF/Vegan} | Whisk and Shout

In addition to being raw, gluten-free, vegan, and sugar-free, these cakes require only 6 ingredients! Seriously, they’re delicious and beyond easy. Make them, like, now.

Peanut Butter Cup Banana Ice Cream Cakes! {Raw/GF/Vegan} | Whisk and Shout

5.0 from 5 reviews
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Raw, GF, and Vegan PB Cup Banana Ice Cream Cakes
Author: 
Recipe type: Dessert
Serves: 3
 
These individual peanut butter, chocolate, and banana ice cream cakes are completely raw, gluten free, vegan, and sugar free! Made with only a handful of all-natural ingredients, these summer treats are both delicious and guilt-free!
Ingredients
Crust
  • 1 cup raw peanuts
  • 1 cup pitted dates
  • 1 heaping tbsp raw peanut butter
  • 1-2 tbsp raw cacao powder
Ice Cream Filling
  • 2 ripe bananas
  • 4 bananas, sliced and frozen for 6-8 hours or overnight
  • Heaping ¼ cup raw peanut butter
Peanut Butter Chocolate Hot Fudge
  • 1 tbsp coconut oil
  • 2 tbsp raw peanut butter
  • 2 tbsp cacao powder
Instructions
  1. For crust, pulse together peanuts and dates in a food processor until combined. Add peanut butter and cacoa powder and process until a chunky dough forms. Add a little more peanut butter if the dough isn't coming together.
  2. Divide evenly between three 4-inch springform pans and press to line bottom of pan with fingers or the back of a spoon until smooth and firm.
  3. For filling, in a food processor, combine all ingredients and blend until homogenous. Pour the mixture evenly between the three pans and leave to set in the freezer for 2 hours to overnight.
  4. To serve, prepare hot fudge topping. Melt coconut oil and peanut butter in the microwave at low heat until just combined. If you don't want to risk exceeding raw food temp, you can just combine the two ingredients, but microwaving tends to produce smoother results.
  5. Stir in cacao powder, one tablespoon at a time.
  6. Remove cakes from freezer and carefully remove from the springform pans. Top each cake with hot fudge and peanuts, if desired. Serve.

 

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Comments

  4. David @ Spiced says

    Woah! What a fun summer dessert! I’m totally digging this recipe, and I think I need these ice cream cakes to magically appear in my kitchen later this afternoon. I hope they’re actually magical…because they totally look magical!

    Reply

  6. Sarah | Broma Bakery says

    Haha, I love how you set up the post as “you know when something doesn’t work out? NOT THIS TIME!” These do look like utter perfection, Medha. I’d eat em all in one sitting 🙂

    Reply

  9. Julia says

    OH.MY.GAAAAAH! These lil healthy ice cream cakes are driving me nuts-ola! I love the PB & Chocolate combo, and am always looking to keep my desserts healthy. Absolutely brilliant, love!

    Reply

  13. Monica says

    This looks crazy delicious. You are totally inspiring me to take out my 4-inch springform (I have 1 or 2) and making ice cream cake with it!

    Reply

  14. Alice @ Hip Foodie Mom says

    I’m seriously loving dates these days. . There’s something to say about raw, no-bake desserts . . I think they are brilliant in the summer. . and these look delicious! I can’t believe this recipe is only 6 ingredients AND vegan and sugar-free!!!! Trying these!!!

    Reply

  22. marcie says

    I love how bananas add so much sweetness to desserts, and these ice cream cakes look amazing, Medha! I’m a huge lover of the chocolate-peanut butter-banana combo!

    Reply

  32. Beeta @ Mon Petit Four says

    Wow, these look so perfect, Medha! I can’t believe they’re free of processed sugars and that the base is simply bananas and peanut butter! I’m drooling as I look at all your beautiful photos. I love this as a healthy, natural dessert that I can enjoy to my heart’s content on a warm summer day. Gorgeous!

    Reply

  35. Mir says

    Hey, you’re local. Can’t you just drop some of these off? 🙂
    Seriously, this hits all the right spots. PB, chocolate, healthy. I am SOLD!

    Reply

  40. Mary Frances says

    This could be breakfast! I love that, chocolate and peanut butter first thing am and seriously no guilt. You rock this sugar free raw business! 🙂

    Reply

  41. Cali @ Cali's Cuisine says

    Looks like the perfect topping for a great summertime meal. Excellent way to add sweetness without adding refined sugar.

    I am particularly fond of the smaller pan – that way it is not as tempting to eat the entire ice cream cake!

    Bravo!

    Reply

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