Nice Cream Dream Cake
1 bag of Rip’s Big Bowl Banana Walnut
10 dates - pitted
¾ cup plant milk
1 tsp vanilla extract
¼ cup plant milk
1 pint strawberries - sliced
For the Crust:
For the Nice Cream:
For the Topping:
Peel and freeze bananas the day before or at least 4 hours before.
In a blender or food processor - blend the dates until finely chopped. Add the Rip’s Big Bowl Banana Walnut Cereal to the dates in the food processor and blend until well combined - slightly chunkier than graham cracker crumbs.
In a springform pan - press the date/cereal mixture into the bottom of the pan - reserving 1 cup of crumbs to add to the top later. Once you have pressed the crumbs into the bottom of the pan - you will add the plant-milk ¼ cup at a time - slowly pouring the plant-milk over the crust to evenly saturate the crust with plant-milk. Bake the crust at 400 degrees for 20 minutes. Allow the crust to cool completely in the pan.
In a blender add all of the ingredients for the nice cream and blend until smooth. Pour the nice cream mixture into the springform pan, spreading the mixture evenly across the crust. Top the nice cream with the remaining crumbs and freeze for two hours. When you are ready to serve the cake, remove from the freezer and top with fresh sliced strawberries. Remove the latched ring from the springform pan, slice and serve.
Try this with other fruit added to the bananas when making the nice cream - mangos and berries work really well when added to the bananas. Also try adding other types of berries or other summer fruit - the possibilities are endless. Store any leftover nice cream dream cake in the freezer.