Vegan Banana and Pecan Ice Cream Pie

With very few ingredients and very easy to prepare, this ice cream cake is a good option when you don't want to sweeten with anything other than fruit.

You can substitute pecans for any other nut (hazelnuts, almonds, Brazil nuts, etc.), and for the filling, you can use other frozen fruits (mamey, mango, peach, banana, and strawberries). I used a 12-cm mold.

Base:

• 125 g pecan nuts
• 3 tbsp unsweetened shredded coconut
• 1 tbsp coconut oil
• 1 date (optional) I have not used it

Stuffed:

• 3 frozen bananas
• 1 tbsp pure cocoa
• 1/4 tsp Ceylon cinnamon
• pinch of cardamom

Deck

• Sugar-free raspberry jam or any unsweetened red fruit jam.

1. Line the mold with paper enclosed in the base and sides.
2. In a pan, toast the pecans for a few minutes. Blend them with the coconut and coconut oil. Place in a mold and refrigerate.
3. Blend the bananas with the cocoa, cinnamon, and cardamom. Place on top of the pecan crust you had in the freezer. Freeze for half an hour and top with the jam. Keep refrigerated until serving.