Dairy free Frozen Ice Cream Cake with Pink Pineapple, Coconut Banana and Mango
Yields: 8 slices
When I learned about Pink Pineapple from the wonderful produce company, Melissas Produce, (they source the most amazing fruits and veggies, and unusual ones as well), I just had to make something super delicious and healthy with it!
I froze a slice and it was divine! The famous Neapolitan dessert came to mind. It’s usually made into 3 layers, including: strawberry, vanilla and chocolate ice cream. So I made “nice cream” which means dairy free. I used: Pink pineapple instead of strawberries, banana with coconut cream for the vanilla, and mango with banana instead of chocolate….orange is more beautiful than light brown!
Equipment needed: Cuisinart or other food processor, 4 x 8 loaf pan, parchment paper and 4 tiny binder clips
When I learned about Pink Pineapple from the wonderful produce company, Melissas Produce, (they source the most amazing fruits and veggies, and unusual ones as well), I just had to make something super delicious and healthy with it!
I froze a slice and it was divine! The famous Neapolitan dessert came to mind. It’s usually made into 3 layers, including: strawberry, vanilla and chocolate ice cream. So I made “nice cream” which means dairy free. I used: Pink pineapple instead of strawberries, banana with coconut cream for the vanilla, and mango with banana instead of chocolate….orange is more beautiful than light brown!
Equipment needed: Cuisinart or other food processor, 4 x 8 loaf pan, parchment paper and 4 tiny binder clips
Ingredients
- 4 cups, frozen banana slices
- 2 cups diced pink pineapple, or diced raspberries, cherries or strawberries
- 2 tablespoons full fat coconut milk
- 2 tablespoons toasted unsweetened coconut flakes
- 1 cup frozen mango chunks
- mint for garnish
Directions
Prepare loaf pan: cut parchment paper into 3-4” x 12” long, and place it on the bottom of the loaf pan. Cut another piece of parchment paper into 7-8” x 4-½”, placing it on top of the first piece, facing the other way. Clip parchment paper down on each side.
The pink layer:
- Slightly defrost the bananas, pineapple and mango.
- Place 1 cup of frozen banana and 2 cups of frozen pineapple into the bowl of a food processor. Process until smooth. Using a spoon, place the mixture on the bottom of the loaf pan, smoothing it down with the back of a spoon or offset spatula.
For the cream color:
- Place 2 cups frozen bananas and 2 tablespoons coconut cream, along with the coconut flakes. Process until smooth and spread on top of the pink layer.
- Place the pan in the freezer to firm up a bit.
For the orange layer:
- Place 1 cup frozen banana and 2 cups of mango and process until smooth.
- Remove the pan out of the freezer and smooth the mango layer on top.
- Wrap with plastic wrap, and freeze.
- Place the loaf pan upside down and gently tap it on a cutting board. If cake doesn’t come out easily, get a thin knife and run around the cake to loosen it. Then try to unmold again.
- Slice into 1-1-½” slices and serve with mint.
