Dairy free Frozen Ice Cream Cake with Pink Pineapple, Coconut Banana and Mango

butterfly Yields: 8 slices

Written By Eydie Desser


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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


  • 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


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.

For the layered “cake”:

The pink layer:

  1. Slightly defrost the bananas, pineapple and mango.
  2. 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:

  1. 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.  
  2. Place the pan in the freezer to firm up a bit.

For the orange layer:

  1.  Place 1 cup frozen banana and 2 cups of mango and process until smooth.
  2. Remove the pan out of the freezer and smooth the mango layer on top. 
  3. Wrap with plastic wrap, and freeze.
To Serve:
  1. 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.
  2.  Slice into 1-1-½” slices and serve with mint.

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