This ice cream cake revisits the frozen desserts of childhood in a fully raw version: three layers of frozen banana, one turned with matcha, another with blueberries, the last with vanilla, stacked in a round tin. The result is as beautiful as it is delicious, with a lovely gradient of natural colours. Let it stand for a few minutes before serving to bring back its creamy texture.
Banana Ice Cream Cake with Matcha, Blueberry and Vanilla Layers
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Ingredients
Matcha layer
- 3 frozen bananas
- 1 teaspoon matcha powder
- 5 Medjool dates (optional)
Blueberry layer
- 2 frozen bananas
- 1/2 cup frozen blueberries
- 1 handful of cashews
- 1 handful of dried coconut flakes
Vanilla layer
- 3 frozen bananas
- 1/2 vanilla pod
- 2 tablespoons coconut nectar or another sweetener
- 1 handful of dried coconut flakes (optional)
Preparation
- For each layer, blend the ingredients in a high-speed blender until smooth and very thick (add a little coconut milk if needed, never water, to avoid crystals).
- Set aside about 1 tablespoon of the matcha and blueberry mixtures for decoration.
- Pour each layer into a 15 cm round cake tin, with the vanilla layer last, on top.
- Dot the reserved mixtures over the surface, then draw a cocktail stick through them to make heart patterns.
- Place in the freezer until completely set.
- Let it stand for a few minutes before unmoulding and serving.
Tip
Is your blender struggling with the frozen bananas? Add a splash of coconut milk rather than water, which would give an icy, grainy texture.
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FAQ: your questions about the banana ice cream cake
How can I use frozen bananas?
It is the most versatile ingredient in the freezer. Blended on their own, they give an instant ice cream. They thicken a smoothie without diluting it, replace part of the fat in a cake batter, or serve as a sweet base for a porridge. Always freeze them peeled and cut into chunks: whole and in their skin, they are impossible to work with.
How do you avoid crystals in homemade ice cream?
Crystals come from free water freezing. Three levers: limit the water you add — here coconut milk rather than water —, work in a little fat or nut content that traps the moisture, and stir during setting if you have no ice cream maker. A quick spin in the blender just before serving also rescues an ice cream that has turned grainy.
What should you do if your ice cream is too hard in the freezer?
Take it out 10 to 15 minutes before serving; that is often all that is missing. Homemade ice cream without refined sugar or stabilisers hardens more than an industrial one: that is normal. For next time, add a spoonful of agave syrup or coconut nectar, which lowers the freezing point and keeps the dessert softer.
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