I’m not gunna lie. I usually forget about mothers day, so my mom doesn’t usually get a card in the mail. Sorry mom! But I do call the local florist shop and have flowers delivered to her house! So I’m not a total failure!
Mother’s Day isn’t usually in the forefront of my mind since our house is quite busy around Mothers Day weekend. First it’s my daughter’s birthday, then mother day and then my hubby’s birthday, all in the same week. So, now you understand me right?!!
If you’re like me and forgot, ahhem, I mean don’t have much time to prepare for mothers day, you still have a couple of days.
Instead of showing up empty handed, or just showing up with a card, why not treat your mom to a beautiful healthy ice cream cake dessert. Perfect for an afternoon on the patio while taking in the sunshine. (let’s all hope Sunday will be a beautiful sunny day) I made it last night for dessert at my daughters 3rd birthday dinner. She loved it!
This is quite possibly the prettiest ice cream cake I’ve ever made. (It also happens to be the first ice cream cake I’ve ever made!! Just sayin’!!)
This cake will take you 5 minutes to make! And most importantly it’s a cake you can feel good about eating: no artificial flavours, colours, sweeteners or inflammatory refined sugar or vegetable oils are involved (which are all common ingredients found in DQ ice cream cakes) It’s made with only real ingredients + plus it’s so quick to make; all you need is a loaf pan, a blender or food processor, and freezing time.
Adapted from thisrawsomeveganlife.com “fruit + coconut ice cream cake with brownie crust”
Ingredients
- 2 cans full fat coconut milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 banana
- 3 cups +more frozen berries (I used wild blueberries, cherries, raspberries and mango for a pop of yellow!)
Instructions
- Place coconut milk, maple syrup, vanilla extract and banana in a blender. Blend until smooth.
- In a loaf pan place a large piece of saran wrap or parchment paper on the bottom and sides of the loaf pan (this will allow you to get the ice cream cake out of the pan very easily)
- Put about a cup of frozen berries at the bottom of the loaf pan, then pour 1/3 of the ice cream mixture on top.
- Then top with more berries, and layer with more ice cream mixture and berries until all is gone.
- Freeze until solid (I made this 1 day in advance)
- To thaw, I left it in the fridge for 1 hour, and then on the counter for another 30 minutes or so.
- Enjoy
What do you plan on bringing to your mothers day lunch/ gathering?
In Fitness and Nutrition
xoxo
