Chocolate & Banana Split Ice Cream Pie w. Brownie Crust (Vegan)

As we say goodbye to the old year and welcome in the new, I can’t help but feel excited about all the possibilities the coming year holds.

As we celebrate the New Year, I wanted to share a delicious and healthy cake recipe that’s perfect for kicking off the year on a nutritious note.

This vegan cake is made with healthy ingredients like bananas, sweet potatoes, avocados, and chocolate.

It’s easy to make and only takes 25 minutes to whip up, plus an additional 5 minutes for the chocolate sauce.

I was inspired by my childhood and travel favorite, the Banana Split, and I’ve incorporated all the classic flavors into this cake.

It’s become my new favorite adult version of the banana split, and I think you’ll love it, too!

So, as we say goodbye to the old year and hello to the new, I want to wish you all a Happy New Year!

To a new year and all its delicious possibilities!

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Chocolate & Banana Split Ice Cream Pie w. Brownie Crust (Vegan)

Chocolate & Banana Split Ice Cream Pie w. Brownie Crust (Vegan)
Course Dessert
Servings 11
Calories 67kcal


Brownie Crust

  • 140 g sweet potatoes cooked and cold
  • 1 avocado ripe
  • 50 g roasted almonds chopped
  • 5 tbsp maple syrup or honey
  • 2 tbsp Cocoa powder
  • 3 tbsp coconut fiber
  • 2 tbsp good Rum optional

Banan Ice Cream

  • 600 g very ripe frozen bananas peeled in pieces
  • 165 ml full fat coconut cream
  • A generous pinch of salt
  • 1/2 tsp ground vanilla

Chocolate sauce

  • 80 g dark high quality chocolate use vegan chocolate is vegan
  • 165 ml full fat coconut cream


  • Mash or blend sweet potato and avocado thoroughly together. Mix in the rest of the ingredients except the coconut fiber and stir until combined. At last add coconut fiber and mix. Use a 22 cm (8 inch) spring-form cake pan. Fasten a piece of parchment paper between the ring and then bottom of the spring form. Use your hands to firmly press the crust out in the pan until it covers the whole bottom. Place it in he freezer.
  • Make the banana ice cream simply by blending frozen bananas and coconut milk in good high speed blender or food processor. Add salt and vanilla, stop blending as soon as you have a smooth and creamy ice cream. Take the spring-from from the freeze, pour in the ice cream, flatten the top with a spoon and place back in the freezer, over night or at least 6 hours.
  • Before serving you prepare the chocolate sauce. Heat the coconut milk slowly in a pot. Then add chopped chocolate and stir it into the warm coconut milk – keep stirring until all the chocolate is melted.
  • Now take the cake from the freezer. Remove it from the spring-form and place on a plate. Pour over the chocolate sauce and cut the cake into slices.


Calories: 67kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 166mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1832IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.3mg