CHICK FEED: Va-Va-Voom Vanilla & Choco PB Heaven “Ice Cream” Cake Recipe (dairy free, gluten free, vegan, paleo friendly)

Hey Chicks,

So the other day while teaching outdoor bootcamps (and next ones start on July 8th with our sweet summer promo!), I heard one of the sounds that kicks in my sweet cravings more than almost anything….can you guess what it is? The bells of an ice cream truck!


The Best “Ice Cream” Cake of all time!

I love ice cream. It’s cold, creamy, delicious and feels like a real decadent treat.  Too bad it is packed with sugar and dairy which can be a big no no for lots of chicks.  I was in Ottawa at my mom’s and I couldn’t get the ice cream out of my mind so for our weekend family dinner, I decided to use my Livin La Vida FIT CHICK skills and create my very own “chick approved” ice cream cake for dessert made from real, whole foods (and a lot of LOVE 🙂 that will not take away from all the awesome healthy eating & sweat sessions you have been doing. To get the vegan ingredients for this recipe, visit

gluten free vegan dairy free ince cream

Simple healthy ingredients about to turn into a heavenly dessert!

The outcome?  A totally FABULOUS, creamy, dreamy, sweet, layered with crunch dessert that rivals any Dairy Queen Ice cream cake I have ever had (even my Mama J’s BF said it tasted like something you would get at a fancy restaurant…a huge compliment coming from a rooster who loves his sweets too!). Plus, it is gluten free, dairy fee, vegan and no sugar added..could it get any better than that?!

paleo gluten free, vegan, dairy free, ice cream

A simple ratio chicks.. 1 banana : 1 tbsp nut butter & blend!

CHICK FEED: “Va-Va Voom Vanilla & Choco PB Heaven” Healthy Ice Cream Cake


  • 6 frozen bananas (choose the brown spotty ones for extra sweetness)
  • 3 tbsp of tahini
  • 3 tbsp all natural peanut butter
  • 2 tbsp raw cacao powder or dark chocolate cocoa powder
  • 1 tbsp of vanilla or seeds from 1 vanilla pod
  • 2/3 cup of sliced almonds
  • 1/4 cup of shredded unsweetened coconut
  • 1/3 cup of 3 ingredient Choco Sauce


  1. Line a loaf pan with parchement paper and set to side.
  2. Heat a frying pan to med – low.  Add  almonds and coconut.  Toast until lightly brown and set aside to cool.
  3. Make Layer 1 –  Tahini Vanilla  (see below)
  4. Spread Layer 1 into lined loaf pan.  Sprinkle with 2/3 of the almond & coconut mixture (keep the last 1/3 for topping).  Drizzle with 2/3 of the 3 ingrediant Choco Sauce (reserve last 1/3 for topping). Return to freezer for 5 min – 10 min to harden
  5. Make Layer 2 – Choco Peanut Butter (see below) while Layer 1 is hardening
  6. Spread Layer 2 in loaf pan.  Sprinkle remaining almond & coconut mixture on top (this creates that crunchy surprise layer in the middle – too die for!). Return to freezer to harden for a min of 1 hour.
  7. To serve, cut with a knife dipped in warm water and drizzle with remaining choco sauce (and then try to only have 1 piece…so yummers!!)

gluten free dairy free vegan paleo ice cream

Layer 1 – Va Va Voom Vanilla Tahini

  • Break the frozen bananas into chunks and toss them into a mini food processor, along with the cashew butter.
  • Blend until the bananas break down into a soft-serve consistency, adding a little bit of water if needed. It should be creamy!
  • Serve immediately for a soft-serve style dessert, or transfer to a sealed container and store in the freezer for a for a firmer, scoop-able ice cream

– See more at:

  1. Break 3 frozen bananas into small chunks and place a Vitamix blender or mini food processor.
  2. Add 3 tbsp of tahini and 1 tbsp of vanilla.
  3. Blend until a soft serve like consistency (you may need to take breaks to push down the sides with a spatula

Layer 2  – Choco Peanut Butter Heaven

  1. Break 3 frozen bananas into small chunks and place a Vitamix blender or mini food processor.
  2. Add 3 tbsp of all natural peanut butter and 2 tbsp of cocoa.
  3. Blend until a soft serve like consistency (you may need to take breaks to push down the sides with a spatula


This is such an awesome and versatile ice cream cake so you can really get creative with it!  Here are some extra chick tips so you can keep re using this recipe all summer long:

  • Don’t like tahini? Sub for our 2 Ingrediant Ice CreamNut allergies? Use sunflower seed butter instead of peanut butter.  You can sub any nut or seed butter just remember the ratio of 1 banana : 1 tbsp nut/seed butter
  • Get creative with the surprise centre layer! Combine dark chocolate chips, cranberries and nuts for a decadent fruit & nut layer,  drizzle choco sauce mixed with shaved orange peel & hazelnuts or just sliced stawberries, frozen raspberries or more bananas for a fruit touch!
  • Make single servings! For portion control you can also make these in parchement lined muffin tins so you can have 1 serving for dessert all week long.  These also look great as a single dessert at a dinner party 🙂

So chicks, now you have the perfect recipe for your next BBQ and if you come up with any cool, healthy concoctions – please share!

Make today fabulous!

Laura, your head chick