Recipe: Jessica’s Super Fancy Spumoni “Nice” Cream Cake (Vegan, Plant-Based)

Directions

• IMPORTANT NOTES:

• *The bananas need to be frozen at least 24 hours prior to making your nice cream layers. Be sure to use ripe bananas with lots of brown spots. I like to peel them, cut them into 2-3 inch pieces and then freeze in a single layer on a baking tray lined with parchment paper. After they freeze for 24 hours, I move them to quart size Ziploc freezer bags and store until I am ready to use them. I stuff the bags as full as possible and use one bag of bananas for each layer of the cake.
• *Depending on the exact size of your springform pan, you may have some extra nice cream. When you build the layers, try to fill the pan 1/3 of the way with each layer of nice cream.
• *For nice, even layers, let it freeze for a few hours before adding each new layer. I also recommend freezing the entire assembled cake for as long as possible before cutting into it – a few days if you can!
• *Store everything as close to the back of your freezer as possible throughout this process. The key is to keep everything really COLD!
• *You do NOT need to let it sit out to thaw before cutting into it. With a sharp knife, you should be able to cut into it pretty easily directly from the freezer.

• Crust:

1. Preheat oven to 350°F.
2. Pulse almonds and oats in a food processor until a fine “meal” is formed.
3. Add pitted Medjool dates and almond extract and pulse until the mixture sticks together and a “dough” is formed.
4. Press crust firmly into an even layer in the bottom of a 9-inch springform pan.
5. Bake crust at 350°F for 10-12 minutes, just until edges start to brown.
6. Let crust cool completely and place springform pan (with crust) in the freezer until ready to add the layers.

• Chocolate Layer:

1. Measure out cocoa powder, bananas and optional almond milk into a high speed blender. You can leave out the almond milk if you let the bananas thaw for a couple of minutes and are comfortable using the tamper with your blender. The less almond milk you use, the creamier your nice cream will turn out.
2. Blend on high speed until completely smooth, using the tamper to alternate pushing down towards the four corners of the blender to keep everything moving.
3. Quickly transfer nice cream into a freezer safe container and store in freezer until ready to add it to the cake. If your crust is already cooled, you can start assembling (see instructions below).

• Pistachio Layer:

1. Measure out pistachios, almond milk and spinach into a high speed blender.
2. Blend on high speed until pistachios and spinach are completely smooth and incorporated with the almond milk.
3. Add bananas and blend on high speed until completely smooth, using the tamper to alternate pushing down towards the four corners of the blender to keep everything moving.
4. Quickly transfer nice cream into a freezer safe container, stirring in additional ground pistachios if desired. Store in freezer until ready to add it to the cake.

• Cherry Layer:

1. Measure out bananas, frozen cherries and optional almond milk into a high speed blender. You can leave out the almond milk if you let the bananas thaw for a couple of minutes and are comfortable using the tamper with your blender. The less almond milk you use, the creamier your nice cream will turn out.
2. Blend on high speed until completely smooth, using the tamper to alternate pushing down towards the four corners of the blender to keep everything moving.
3. Quickly transfer nice cream into a freezer safe container, stirring in additional chopped cherries if desired. Store in freezer until ready to add it to the cake.

• Assembling The Cake:

1. After crust cools completely, freeze for at least 30 minutes to cool down the springform pan.
2. Add in chocolate nice cream layer, using a spoon or spatula to smooth out into an even layer and remove any air pockets along the sides.
3. Freeze for at least 2-3 hours, until chocolate layer is set.
4. Remove from freezer and carefully wipe down any of the chocolate layer that may have crept up the sides of the pan.
5. Repeat with pistachio layer next, using a spoon or spatula to smooth out into an even layer and remove any air pockets along the sides.
6. Freeze for at least 2-3 hours, until pistachio layer is set.
7. Remove from freezer and carefully wipe down any of the pistachio layer that may have crept up the sides of the pan.
8. Add cherry layer, using a spoon or spatula to smooth out into an even layer and remove any air pockets along the sides.
9. Smooth out the top and add optional ground pistachios around the edge and fresh cherries on top.
10. Freeze for at least 24-48 hours before releasing springform pan and cutting. The longer you can let it freeze, the better! You do NOT need to let it sit out to thaw before cutting.
11. Enjoy! Return leftovers to freezer immediately after cutting.