Ice Cream Cake

Ice cream cake

Two years ago you roared into our world! Just over an hour before I held you in my arms I was told I had no signs of labour, that we wouldn’t meet our baby boy for a couple of weeks yet. What a crazy night that was!

The year that followed was the most difficult that our family has so far faced.

You had a hard time adjusting to this big, wide world; and we all felt the distance between us and our family and lifelong friends. When you were still very young and very unsettled, your Dad, the bones of our family, our strength and our sanity, was diagnosed with kidney cancer. Outside we all keep standing, inside we fell to pieces. I was run down, overwhelmed, and I too became unwell. As for your sister, she looked after us all.

But the year ended. Amazing friends inundated us with love and support. The four of us pulled together closer than ever before. You sat on my hip through it all. Today you are a little braver. You are still somewhat unsure of the faces and noises that cross your path, but you have found things that you love. You have stepped away from Mum and Dad and realised it isn’t so bad after all, that we aren’t going anywhere and that you can always come back.

You are full of affection. You are quiet, gentle and kind. You make me laugh and give me so much love. You are determined and insistent and clever. You may have been the latest addition to our family but you quickly took on the leading role, and how lost we would be without you!

You’re our crazy, cuddly boy and we love you to pieces. We will never forget the night we met you nor the way you made our family feel complete. We wish you a lifetime of health and happiness. Enjoy your cake baby boy.

Wholefood Simply Ice Cream Cake

First Layer

2 frozen bananas

1/2 heaped cup of raspberries

2 generous tablespoons macadamias*

1/4 cup coconut milk

1 tablespoon goji berries

1 tablespoon cacao nibs – optional

Place first four ingredients into the blender in the order listed above, blend until combined and forming an ice cream consistency. Add goji berries and cacao nibs, mix lightly. Spoon mixture into a 20cm spring form pan, level the top with the back of a spoon and pop into the freezer.

Second Layer

2 large frozen bananas, chopped

2 medjool dates, seeds removed

2 tablespoons cacao, cacoa, or carob

2 tablespoons coconut milk

Blend  until well combined. Spoon over the top of the first layer, level the top with the back of a spoon and return to the freezer.

Third Layer

2 frozen bananas, chopped

2 tablespoons coconut milk

1/2 teaspoon of vanilla

1 heaped tablespoons of hulled tahini

1 level tablespoon of honey

Pinch of salt

Place the ingredients into food processor or blender, blend until the mixture is an ice cream consistency. Spread over your ice cream cake and return to the freezer to set. Enjoy!

*to make this nut free simply omit the macadamias or sub with sunflower seeds

  • Lyn

    I made one very similar to this for Christmas. Before I put it in the freezer I put on a fourth layer of GF fruit cake cut to fit into tin. Wrapped it firmly and then into the freezer. It was then served with the fruit cake on the bottom. Looked stunning and tasted delicious.

    • bianca

      That sounds lovely, thank you Lyn.

  • Cathie

    I made this tonight ready for a special dinner tomorrow. I put them in separate parfait glasses – so pretty. The tahini layer is sooooo yummy!!!

    • bianca

      Thank you. I am glad you like it. x

  • Jody

    This post made me teary! Happy birthday to your little guy. :)

  • Jo Vassallo

    That was a beautiful post. I have tears running down my cheeks. Family is just lovely. Thank you :)

    • bianca

      Thank you Jo. xxx

  • Jess


    I am just in love with your recipes. I had my “eats nothing but chocolate family member” completely thinking the peppermint slice was the real thing!!

    I am going to make the Valli Little Fire and Ice Cake for my boys combined birthday party coming up in 2 weeks. I would like to make it a bit healthier by using your ice cream cake however the cake needs to be all white/cream. Based on the taste of the third layer, do you think it would be ok to make the entire cake using the third layer ingredients? Would you suggest just tripling the ingredients or do you have any suggestions?

    Thank you so much!

  • Anna

    Hi Bianca,
    I was just wondering if you think this might work with almond milk instead of coconut milk? I’d like to make it for a friend who doesn’t like coconut. Thanks!

    • bianca

      Yes Anna it will still work. I hope your friend enjoys it.

  • Georgina Chew

    Just made this and realised another fab reason I love these recipes….. in this heat its tooooo hot to do any cooking…. so these blended sweet treats are perfect!!

    • Bianca Slade

      Hi Georgina, completely agree, I seem to work my blender hard in summer and my oven in winter. Enjoy!!

  • Laura

    I love your blog and website so much! Your recipes are just fabulous – so easy, so healthy and yet taste so naughty! Thank you so much :-)

    I’ve a quick question about this cake. I’m planning to make it for my daughter’s first birthday in just over a week and noticed the honey in the top layer which I think you are still advised of I avoid until 2. Would agave syrup or molasses work as a substitute? Also, I’ve noticed you often used hulled rather than unhulled tahini in your recipes – I’m curious to know why you prefer the hulled?

    Thanks so much

    • Bianca Slade

      Hi Laura, thank you so much!! Have you tried both hulled and unhulled tahini? The taste is very different, I personally much prefer the hulled variety. In regards to the cake I would use maple syrup in place of the honey, I am sure the other options you mention will also be fine if that is what you have on hand. I hope this helps and that you enjoy your cake. Many thanks, Bianca