I want to go out into the streets and shout, “Please make this!” It turned out so well, or rather, as a coffee lover, it suited my taste perfectly.

You know that mosaic ice cream I made the other day? I was thinking of modifying it a bit. When I saw the bananas I had left, I made it right away. As you can tell from my reaction in the consistency video, Wednesday was coming from Tuesday. This is my new favorite. So here’s the ice cream cake for those hot days. This is just the base idea; dried fruits and nuts will be added later. What ideas do you come up with now? 🙂 I’d be very happy if you shared them with me.

2 large bananas or 4 local bananas (I haven’t tried it with other fruits, but I don’t know how it would turn out with juicy fruits, as they’ll turn into ice, but this way they cut very easily. Has anyone tried it with other fruits? Let me know!

I’ll try it myself in later posts and let you know, I have apples waiting at home.

2 tablespoons tahini (or any spread or coconut oil)

2 tablespoons coconut flour (any flour will do, oatmeal too, but you need to increase the amount, the consistency is shown in the picture. You can add any flour you like until you reach this consistency.)

And now, here comes the problem. 1 teaspoon of ground filter coffee, Turkish coffee will do. If you don’t want coffee, cocoa will do, but please, I’m about to cry if you put coffee in it.

I mixed everything together, crushing it with my hands. I lined a cake tin with a plastic bag and poured in the mixture. It became quite solid. Straight to the freezer. It needs to stay there for at least 8-10 hours. I ate mine the next day. It takes a while to freeze. I’m having a hard time not finishing it all. It’s very economical too. (In my opinion, anyway.)

Those who prefer it sweeter can add 2 tablespoons of molasses, honey, or carob extract, and extra dried fruit. This version worked perfectly for me. I think you’ll love it too.