“This turned out fabulously, if I do say so myself (and I just did – so there.) I had a dream about this cake a few days ago and have been itching to make it ever since. When it comes down to it – this ice cream cake is mostly bananas. The pink layer comes from beet juice, and the green comes from avocado and peppermint leaves. I recommend using your Vitamix for this to make the layers as creamy as possible.” -Em from thisrawsomeveganlife.com
To make the crust: process the dates or prunes and flour until it all sticks together somewhat. Press into the bottom of a lined spring form pan and set aside.
To make each layer: blend the ingredients (in each list) until smooth, then pour each one in a separate bowl. Pour on part of the chocolate mixture quite thin, then let it harden in the freezer. Next, pour on a thin layer of beet mixture, let it freeze. You get the idea. Pour, freeze, pour, freeze. Put them in whatever order you want until you use all the mixtures up!To make to drizzle, stir ingredients together until combined then decorate, I also added some lemon zest – why not. Enjoy!