Peanut-Coconut Banana Ice Cream Tart

I’m back! And now, I’m going to share the recipe for a simple little banana ice cream cake that I made yesterday. It is nothing fancy, just good, simple, wholesome foods; namely, coconut, banana, and nuts. Gotta love it.

Today was a good day. Here in Escanaba, Michigan, it was sunny and gorgeous all day long, although the temperature was only in the fifties. I woke up pretty early and then immediately went downstairs to talk to my mom, even though she was doing yoga at the time! I just couldn’t wait to tell her about the previous evening, because my wonderful friends gave me a surprise good-bye party. Then, I took my dog for a walk, and that was just beautiful! The lake was calm, the sky bright, the shadows cool, the sunlight golden… there is nothing better than a morning walk on a beautiful day. That was probably the highlight of my day, except that I baked delicious vegan cookies with my friend. We made this fabulous recipe. Man, I love baking, and I love my friends.

So, anyway! This tart-cake-thing. It’s refreshing, simple, and yummy. I definitely enjoyed it!

Peanut-Coconut Banana Ice Cream Tart

Ingredients for Crust:

1/4 cup + 1/8 cup dates

1/4 cup cashews

1/4 cup coconut

pinch salt

few drops of vanilla

Ingredients for Filling:

1 banana

1 tbsp coconut butter

1 tbsp peanut butter

pinch salt

drop vanilla

Instructions:

For the crust, put everything into a food processor. Grind it up until the mixture is coarse and sticky. Taste it at this point; if it isn’t sweet enough, or doesn’t stick together enough, add more dates. Then, press the mixture into a small pan. I think a tart pan would work, but to be honest, I used an old Oasis Hommus container! It actually worked great, not gonna lie… Press it down hard, then set it aside.

For the filling, put the banana into the food processor (no need to clean it, just wipe it out or rinse it). Grind up until it looks like soft-serve ice cream. Then, add all the other ingredients, blend until it is smooth, and scoop it into your crust. Even it out, and put it back into the freezer to set. If you want to eat it within 20 minutes or so, just leave it in the freezer until you are ready to eat. If you do not plan on eating it within that amount of time, just make sure to allow the cake to thaw for 15-20 minutes before slicing it and eating. I would say that this cake could serve 4-6 people.

I think that’s all I have! I’ll be back soon. I have a busy week of school ahead of me, though. Exams, studying, and then, at last, summer vacation! Although for the summer vacation part, I’ll have to wait until  next week…