I loved, loved LOVED making this ice-cream cake. It looks and tastes incredible. I’ve always loved the combination of chocolate with fruity ice-cream. Hubby and I spent a few weeks in Italy seven years ago (pre kids of course!). I thoroughly enjoyed seeing the sights and absorbing the culture but I have to say that my highlight was the Italian gelato. I don’t know how the Italians do it but they make the most delicious tasting ice-cream in the world! I had one, if not two delectable icy treats every day. Simply amazing!

My choice of gelato usually consisted of chocolate and lemon sorbet or choc-hazelnut and strawberry sorbet. Such a divine duo! Alas, my days of eating dairy and sugar filled ice-cream are now over. However, this is not a bad thing because it led me to discover a way of making instant ice-cream that doesn’t taste very far from the real thing. The secret is to have loads of chopped frozen bananas and berries in the freezer and a fairly strong blender. You will also need a good quality springform cake pan for this recipe. 

This layered cake was extremely easy to make although it did take a little time because you have to wait for each layer to freeze before adding the next.

The wonderful thing is that this ice-cream is completely free from refined sugar and dairy so your body will love it and the anti-inflammatory nutrients it provides. The raspberries and cacao are potent sources of antioxidants which really help to keep the body disease-free. They also neutralise free radicals which are just little diseases waiting to happen.

I recently made this cake for a little get together of Mums and children and everyone loved it. It was even spooned into gluten-free cones for some of the kids who enjoyed it just as much as they would the ‘unhealthy’ version. It’s a winner!

Raspberry & Cacao Ice-cream Cake



Prep Time: 60 minutes

Serves: 8-10


6 frozen bananas (chop them before you freeze them)

large handful raspberries (frozen or fresh will do)

2 Tbsp raw cacao powder

1 Tbsp almond butter

1 Tbsp maple syrup


Put half the bananas and the raspberries into the blender and blend until completely smooth and creamy. If your fruit is very frozen, let it sit for few minutes to defrost a little before you start blending.

Add a little squeeze of maple syrup if the mixture is a little too tart (this depends on how sweet the raspberries are.)

 Put the ice-cream into your springform pan and flatten it as much as possible. Put it into the freezer to set. This should take an hour or 2.

When the raspberry layer has set, you can start with the cacao layer. Put the remaining frozen bananas into the blender along with the almond butter, cacao powder and maple syrup. Blend until smooth.

Spread the cacao layer, evenly, on top of the raspberry layer and put it back into the freezer to set.

Allow the cake to freeze overnight before serving. Just to make sure that the layers are set and that you’ll get that beautiful layered look. If you’re feeling adventurous you could even add another layer. Perhaps just plain banana.

 Serve piled high with raspberries!