Recipe by: Jennafer Ashley Creamy strawberry banana ice cream and coconut pound cake get coated in dark chocolate for a healthy, decadent treat!
FOR POUND CAKE:
1 cup coconut flour
1 ½ cups tapioca starch 8 pasture-raised eggs 1 stick grass-fed butter, melted 2 T pure honey 1 t baking powder 1/8 t sea salt 1 cup dark chocolate chips, for topping FOR ICE CREAM: 4 ripe bananas, sliced into 1-inch slices 1 cup strawberries, halved ½ cup camel milk
First, make ice cream by placing banana slices into a container and freezing for 2 hours. Combine the frozen bananas, strawberries and camel milk in a blender. Pulse until smooth. Pour into a bowl and place in freezer for 1 hour. Next make the pound cake. Preheat oven to 350°F and coat a bread pan with coconut oil. In a small bowl, combine dry ingredients. Stir to combine. In a large mixing bowl, add eggs. Beat eggs until slightly frothy. Slowly beat in butter and honey. Gradually beat dry ingredients into the wet ingredients. Pour batter into greased bread pan and smooth evenly. Bake 30-35 minutes. Allow cake to rest 10 minutes. Use butter knife to loosen edges. Flip over to remove bread. Cool 20 minutes. Turn cake and slice lengthwise in half. Place bottom layer of cake back into loaf pan lined with a large piece of saran wrap. Scoop 4 scoops of ice cream onto cake, use a spoon to smooth ice cream onto bottom layer, and spread evenly. Place the top layer of cake on top of ice cream. Wrap tightly in saran wrap and place in freezer for 2 hours. Melt dark chocolate chips in a small saucepan over low heat. Remove ice cream cake from freezer and unwrap saran wrap. Drizzle with chocolate. Freeze 10 minutes to set (optional). Slice and serve. Store in freezer.