Whoever invented nicecream (aka icecr eam made of blended bananas) is a genius.I thought: what if I could combine my current favourite food (nicecream) with my favourite concept (rainbows) into something that could enjoy at ANY time of the day.

This marbled nicecream cake reminds me that adults CAN have fun with their food. It's like an adultified and better version of rainbow ice cream cakes children get at birthday parties.

The cake base is made of buckwheat, almonds and dates. The filling is a mix of frozen bananas, cashews and coconut butter. Each swirl is coloured with the colours of nature e.g. blueberries, mango, spinach.

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Rainbow nicecream cake

Servings:

Ingredients

Cashew coconut mix for the nicecream filling:

3 cups raw cashews, soaked overnight and drained
1 cups coconut butter, melted (can be substituted for coconut oil or cream)
½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup, or to taste

Cream layer:

1 tsp vanilla extract or vanilla bean powder, paste or coconut extract
1 ½ frozen bananas
Pinch any good quality salt

Yellow layer:

¾ cup frozen yellow peach, about 1 large peach or ¾ cup frozen pineapple
1 frozen banana

Orange layer:

¾ cup orange-fleshed mango, plus optional 1 tsp of turmeric powder for more colour
1 frozen banana

Pink layer:

½ cup strawberries or raspberries, plus optional 1 tsp beetroot juice for more colour
1 frozen banana
1 part coconut cashew mix

Purple layer:

¾ cup blueberries, plus optional 1 tsp acai powder
1 frozen banana

Green layer:

A handful of baby spinach
A handful of mint leaves
Juice of ½ lemon
1 ½ frozen banana

Base

1 cup dates, soaked overnight and drained
½ cup raw almonds
½ cup buckwheat

Instructions

The night before: chop all fruit and freeze, soak cashews (for the filling) and dates (for the base) in enough water to cover
For the cashew coconut mix: In a food processor, whizz cashews, melted coconut butter and rice malt syrup until creamy. Remove, separate into 6 parts (or however many number of layers you will make) and set aside.
For each of the layers: In a food processor, whizz ingredients for each layer and 1 part coconut cashew mix (made in previous step) until smooth. Add a dash of almond milk if any layer is not combining. When you finish making each layer, remove and set aside in separate containers in freezer.
For the base: In a food processor, whizz ingredients until it forms a dough-like consistency
To assemble: Line a cake tin or desired container with cling wrap or baking paper.
Press base mixture into the bottom of your tin.
Remove your nice cream layers from the freezer. Add 2 spoonfuls of each layer at a time to the cake tin. Keep alternating between layers until they have been used up.
To create a marbled effect on the top of the cake, dip a knife ½ cm into the top of the cake to make swirls as desired.
Freeze cake for 4 hours or until set.
To serve, defrost for at least 20 minutes and enjoy!

Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!

Rainbow nicecream cake