Blackberry Banana Ice Cream Cake


The summer months conjure up images of the beach, lounging in the sun, picking berries – and of course eating refreshing , cooling foods like fruit, smoothies, ice cream, popsicles, and salads. Ice cream cake fits perfectly into that category too, and so I made one the other day featuring the wild blackberries that a friend of mine picked for me.


The cake is really easy to make and uses fairly few ingredients. You could substitute any berry for the blackberries. Raspberries would be really great in here! Or even try a mixture of berries.


Blackberry Banana Ice Cream Cake 

Chocolate Nut Crumb

1 cup pecans or walnuts

1/2 cup shredded coconut 

3/4 cup monukka raisins

2 tablespoons cacao powder

1 teaspoon vanilla bean powder

2 tablespoons cacao nibs

Grind all ingredients (except the cacao nibs) together in a food processor into crumbs. Add the nibs and pulse to incorporate without breaking them down. Press half of the mixture into the bottom of a 6″ spring form pan. Set the rest aside.

Ice Cream

4 medium bananas

3/4 cup cashews

1/4 cup coconut sugar


1 cup blackberries

1/2 teaspoon vanilla bean powder

Blend the bananas, cashews, and coconut sugar until completely smooth in a blender. Transfer half of the mixture into a bowl. Add the blackberries and vanilla powder to the remaining mixture and blend until smooth to incorporate. Pour a big blob of the banana mixture over the crust in the pan. Pour some of the berry mixture into the middle over top of the banana mixture. Keep pouring a blob into the middle, alternating fillings until they’ve been used up. Drag a chop stick from the centre out to the sides all the way around creating a pattern like the one in my photo. Arrange a few blackberries on top. Freeze for 8-12 hours. Let sit at room temperature (about 30 minutes) until the sides soften just enough to remove the ring of the pan. Press the remaining chocolate crumb mixture on the sides. Slice and eat!

Recipe by Chef Heather Pace,

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