Wild Blueberry Ice Cream Cake

A layer each of vanilla and wild blueberry banana ice cream on top of a sweet “crust” makes this ice cream cake oh-so-good. This recipe can be made either with some healthy fats for the most decadent result or fat-free for a delicious and even more healing option.

Wild blueberries’ antioxidant phytochemical compounds have the ability to increase healthy brain cell growth on a rapid scale to help spur healing—these antioxidants purify the brain tissue enough to freely repair.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Ingredients:

Crust:

• 1 cup pitted Medjool dates
• 1⁄2 cup dried mulberries
• 1⁄4 cup unsweetened shredded coconut or dried mulberries (leave out coconut for fat-free)

Vanilla ice cream layer:

• 3 frozen bananas
• 1 tsp pure vanilla powder or alcohol-free vanilla extract
• 1⁄4 cup unsweetened coconut milk or almond milk (optional; leave out for fat-free)
• 3 tbsps pure maple syrup
• 1⁄2 tbsp freshly squeezed lemon juice

Wild blueberry ice cream layer:

• 2 frozen bananas
• 3⁄4 cup frozen or fresh wild blueberries
• 1 tsp pure vanilla powder or alcohol-free vanilla extract
• 1⁄4 cup unsweetened coconut milk or almond milk (optional; leave out for fat-free)
• 3 tbsps pure maple syrup

Topping:

• 1⁄2 cup fresh blueberries
• 1-2 tbsps pure maple syrup or raw honey (optional)

Directions:

Line the bottom of an 8- or 9-inch springform baking pan with parchment paper. Set aside.

To make the crust, combine the dates, dried mulberries, and shredded coconut or additional dried mulberries in a food processor. Process for 3 to 4 minutes, scraping down the sides as needed, until smooth. Using wet hands, place the mixture in the prepared baking pan and spread out evenly. Place the pan in the freezer.

To make the vanilla ice cream layer, combine the frozen bananas, vanilla, coconut or almond milk (if using), maple syrup, and lemon juice in a food processor. Process until smooth, scraping down the sides as needed. Pour on top of the crust and return to the freezer.

To make the wild blueberry ice cream layer, combine the frozen bananas, wild blueberries, vanilla, coconut or almond milk (if using), and maple syrup in a food processor. Process until smooth, scraping down the sides as needed.

Carefully spread the wild blueberry layer on top of the vanilla layer and freeze for at least 2 to 3 hours, or until set.

To serve, top the “cake” with fresh blueberries and a drizzle of maple syrup or raw honey (if using). Slice and serve.

Tips:

• For a fat-free version of this ice cream cake, use dried mulberries instead of coconut in the crust and omit the coconut or almond milk in the two ice cream layers.
• Frozen blackberries and raspberries also work well in this recipe if you can’t access wild blueberries or want to try another berry variety for this cake.
• Let the cake slices soften for a few minutes before eating. This makes the cake even creamier.

Serves 4-6

Get over 100 more delicious, healing recipes, order Brain Saver and its companion Brain Saver Protocols, Cleanses & Recipes.

Categories: Fat Free, Grain Free, Raw, Desserts, Fruit Desserts, Cakes, Ice Cream, Holiday, Valentine's Day, Celebrations, Kid Friendly

This item posted: 04-Oct-2022

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