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Ice Cream Cake

Ice Cream Cake

Prep Time: 25 minutes Cook Time: 3 hours Total Time: 3 hours 25 minutes

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!

Yield: 2

Ingredients

  • 1 1/4 cup Oats
  • 1 Oatmeal Chocolate Chip MacroBar
  • 2 tbsp Nut- or 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.