Salted Caramel Icecream Cake with Chocolate Mousse

Ice-cream cake is a childhood fantasy for me, spotted sitting heftily on the racks of the supermarket freezer in its pastel pink, blue, and yellow glory. There were only one or two occasions on which I consumed a slice (perhaps at 5th birthday parties or when my nagging became absolutely unbearable for my poor Mum), which is a testament to its richness and decadence. As you probably well know, children and sugar are often not the best of combinations, and I cannot truthfully say that a traditional store-bought dairy and sugar laden ice-cream cake won't send younger members of the family (or even yourself) slightly bonkers.

When my friend Jeanne-Michelle invited me to her afternoon tea last summer, I took it upon myself to whip up something resemblant of those cold, creamy slabs of melty ice-cream. This is my interpretation of an ice-cream cake, complete with salted caramel, chocolate mousse, and of course, lots of whipped banana ice-cream. The absence of added sugar (save the maple syrup) in this dessert means that it is suitable for absolutely any child (or adult); perhaps even a healthy treat to indulge in on a regular basis. I cannot preach my love for this cake enough, and I hope you love it just as much.

This ice-cream cake serves twelve comfortably, although it is so moreish that you will certainly find yourself going back for seconds! It's important to store it in the freezer until just before you want to serve, as the icecream layer tends to melt quickly.


1 cup of pecans
1 cup of dates, pitted and soaked until soft
1 teaspoon of vanilla bean paste

4 bananas, previously chopped and frozen
1/4 cup of dates, pitted and soaked until soft
1 tablespoon of mesquite powder

1 cup of dates, pitted and soaked until soft
1 teaspoon of vanilla bean paste
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 cup of spring water

1 avocado
1/3 cup of raw cacao powder
1/4 cup of maple syrup

Fresh strawberries
Pomegranate jewels


  1. Place the pecans, dates, and vanilla bean place in the bowl of a food processor and pulse until a crumbly mixture that sticks together when pressed between thumb and finger is achieved. Scoop this mixture into a spring-form tin greased with coconut oil and line with a circular piece of parchment paper, and press into an even layer. Place into the freezer to set.
  2. Next, place the frozen banana segments, dates, and mesquite powder into the bowl of the food processor and blend until a thick, fluffy consistency is achieved. Scoop onto the pecan base, spread evenly, and return to the freezer until totally set.
  3. Prepare the date caramel layer by blending the dates, vanilla bean paste, cinnamon, and nutmeg until no lumps remain. Add the spring water whilst the processor is still running to form a loose paste. Spread over the set banana icecream layer, and return to the freezer once more to set.
  4. Finally, make the chocolate mousse layer by blending the avocado, cacao powder, and maple syrup until smooth and glossy. Spread over the frozen date caramel layer, and return to the freezer to set.
  5. When you'd like to serve the cake, remove from the freezer twenty minutes prior to allow it to defrost enough to cut neatly, but not so that it goos everywhere. I like to top mine with pomegranate jewels and strawberries, but it's up to preference. Enjoy!