Recipe courtesy of Laura Miller

Chocolate and Banana Macaroon Ice Cream Cake

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 10 to 12 servings
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Macaroon Crust:

3 cups coconut flakes

1 cup cocoa powder

3/4 cup maple syrup

1/4 cup coconut oil

1 tablespoon pure vanilla extract

1/2 teaspoon kosher salt

Soft Serve:

5 bananas

Chocolate Ganache:

1 cup coconut oil, melted

1 cup cocoa powder

3 tablespoons maple syrup, agave nectar or honey

Pinch sea salt


Special equipment:
10-inch springform pan
  1. For the macaroon crust: Mix the coconut, cocoa powder, maple syrup, coconut oil, vanilla and salt in a medium bowl until uniform in color, about 2 minutes. Press the mixture into the bottom of a 10-inch springform pan.
  2. For the soft serve: Peel the bananas, cut them into chunks and freeze them, at least 1 hour. Blend the frozen bananas in a food processor until smooth. Pour the soft serve over the macaroon crust and smooth the surface.
  3. For the chocolate ganache: Blend the coconut oil, cocoa powder, maple syrup and salt in a food processor or small bowl until smooth. Pour the ganache over the banana soft serve and freeze until solid, 30 minutes to 1 hour.
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