DessertsVegan/Plant based Recipes

Lucia’s Layered Ice Cream Cake

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Lucia’s Easy Peasy Layered Ice Cream Cake

Course Dessert
Cuisine American, GF, Vegan
Keyword berries, dessert, fruit, sugar free ice cream
Prep Time 10 minutes
Servings 10
Author Lucia Tiffany MPH


  • Champion Juicer


  • 4 whole bananas frozen
  • 2 cups mango frozen
  • 2 cups pineapple frozen (or other light colored fruit)
  • 2 cups blueberries frozen
  • 2 cups mixed berries frozen
  • ½ cup apple juice concentrate frozen


  • Chill two medium mixing bowls.
  • Put the following fruits through the Champion Juicer with the blank plate in place:
  • Alternate 2 of the bananas and the mango and pineapple till they are all run through the champion into one of the mixing bowls. Place bowl in freezer.
  • In the second bowl, run through the other 2 bananas and the berries,alternating.
  • Divide the apple juice concentrate between the two bowls of fruit if it seems that it needs a little more sweetening. You can also put a few dates through the champion with the berries if they seem too tart (instead of the juice).
  • Line a medium loaf pan with plastic wrap. Pour in the light mixture to fill pan about halfway. Carefully pour the dark mixture on top. If you want more of a swirl effect, carefully use a small spoon to fold some of the dark into the light part.
  • Place filled loaf pan in freezer overnight to harden.
  • When ready to serve, allow to sit out for about 10 minutes, turn the loaf out onto a flat surface, and slice with a sharp chef's knife into slices about ½-¾ inches thick. May top with blended fruit sauce. Apricots (fresh or dried + a bit of water) and dates are a good combination.
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