Here is a fun summer like dessert to make, even though it was only in the mid 60’s here today!

I made this dessert grain and dairy-free, but I am sure you could make a graham cracker, sugar, and butter crust and use dairy ice cream as well.

Banana Split Ice Cream Cake

Crust:
2 cups almond meal flour
1 cup coconut sugar
2/3 cup melted coconut oil
two pinches of sea salt

Mix well with a whisk and press firmly into a 9×13 pan.

Cover the crust with 3-4 sliced bananas. Cover the bananas with one quart of softened vanilla ice cream. Freeze for an hour or so, and then drizzle the top with melted chocolate. Sprinkle chopped nuts over chocolate (optional). Freeze for at least five hours before serving. Set out for about 10 minutes before serving.

I melted a whole 10 ounce bag of chocolate chips with a tablespoon of coconut oil. Instead of drizzling the chocolate on top of the ice cream, I covered the top instead. You have to move quickly to get it to spread out before the chocolate hardens!

Enjoy!