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全素香蕉冰淇淋蛋糕 Vegan Banana Ice Cream Cake
Full of the natural sweet banana and cold, creamy texture, this vegan banana ice cream is not only great to combat the summer heat but also delicious!
充滿香蕉自然的甜味,還有冰淇淋的冰涼綿潤口感,這個全素香蕉冰淇淋蛋糕不僅消暑,也非常美味!
Prep Time
3
hours
hrs
20
minutes
mins
Cook Time
0
minutes
mins
Freezing
3
hours
hrs
Total Time
6
hours
hrs
20
minutes
mins
Course:
Dessert
Cuisine:
vegan, 無麩質
Keyword:
dairy-free, gluten-free, no-bake, summer recipe, vegan
Servings:
12
people
Author:
Nora Hsu
Equipment
High speed blender
Ingredients
For the based 底層
30
g
rolled oats 傳統燕麥片
40
g
almonds 杏仁
4
Tbsp
shredded coconuts 粗椰絲
50
g
pitted dates 去籽椰棗乾
2
Tbsp
almond butter 杏仁醬
See Note for Homemade Recipe 自製食譜見註
A
pinch of
pinch of salt 1小撮鹽
For the filling
240
g
frozen banana slices 冷凍香蕉切片
100
g
raw cashews 生腰果
soaked for 4 hours 浸泡於飲用水中 4 小時
120
ml
full-fat coconut milk 全脂椰奶
2
Tbsp
cacao butter 可可脂
or coconut oil, melted 或椰子油, 融化
2
tsp
maple syrup 楓糖漿
optional 非必要
1
small
banana 新鮮香蕉
peeled & sliced 切片
Instructions
製作底層
將燕麥片與杏仁放入食物調理機中,攪打細碎,倒於一小碗中備用
同個調理杯中,放入去籽椰棗乾,攪打至細碎
將杏仁燕麥碎與其它底層食材放入同個調理杯,攪打混合均勻。視情況添加少許飲用水一同攪打、停下來做刮杯的動作,至質地用手指按壓可黏在一起
取 2 個 4 吋圓模或 1 個 6 吋圓模,底層鋪烘焙紙,將底層混合物填壓入模具底部,冷凍備用
製作內餡
將除了新鮮香蕉外的所有食材放備調理杯後,用調理機搭配調理杯攪打混合均勻至滑順
取出冷凍的圓模,將內餡混合物倒入,抹平表面,最後再擺上新鮮香蕉片
冷凍 3-4 小時,或至完全凝固。取出,讓它解凍 5-10 分鐘,即可脫模切塊享用
Notes
Homemade Almond Butter
自製杏仁醬