Rainbow Ice Cream Cake

~Raw~Vegan~Gluten Free~Dairy Free~

Serves 20 small portions

For Base:

2 1/2 cups sunflower seeds

12 fresh mejool dates

2 tablespoons coconut oil

pinch of salt (optional)

For Ice cream:

5 frozen bananas

2 frozen kiwis

1 1/2 cups frozen green grapes

1 1/2 cups frozen blueberries

1 cup chopped pineapple 

1 cup rockmelon

1 punnet frozen strawberries 

Line 20cm cake tin

Blend all base ingredients in food processor until a sticky crumble is formed

Press evenly into base of prepared tin and refrigerate

Blend 1 banana with the kiwi and grapes. Set aside in fridge.

Blend 1 banana with blueberries. Set aside in fridge. Repeat for pineapple, rockmelon, and strawberries each with remaining bananas.

Remove chilled base and icecream flavours from fridge.

Dollop a ladle-full each flavour until tin is full.

Swirl top delicately with a skewer to create a marble effect.

Place in freezer for a minimum of 3 hours before serving.

Garnish cake with your choice of toppings (shredded coconut, fruit, berries, gojis, or edible flowers) before serving.

Enjoy!