Growing up we looked forward to the special occasions when we would have ice cream cake. Not only did it hit the spot as a sweet frozen treat, but there was also the delicious crunchy and fudgy filling. I would try to swap my vanilla section for someone’s chocolate fudge section. Though they got more volume, I felt like I was getting the better end of the deal!
These treats offer that ice creamy mouthfeel and sweetness with a fudgy crust and crunchy topping. Perfect for special occasions or storing in the freezer for a quick treat.
Dr. Greger’s daily dozen checklist includes 3 servings of “other fruit” and one serving of “berries.” They are important enough that they get their very own category! Though they aren’t technically a berry (a lesson that I learned the hard way while during a 4-H food project), cherries count as a berry. They’re so nutrient-rich and full of antioxidants that they’re on the same level as blueberries, strawberries goji berries and raspberries!
As a side note, you can track your daily dozen on the free app “Dr. Gerger’s Daily Dozen.” This offers a fun and easy way to track, and it’s a million times easier than tracking calories.
I used this Ninja Food Processor to make these treats. The larger jar offers plenty of space for making both the crust and the filling.
Plant-Based Frozen Chocolate Cherry Delights
- 1 1/2 cups pitted dates, soaked in warm water for 10 minutes
- 1 cup raw almonds
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 2 T cacao powder
- 4 bananas, peeled and frozen for at least 2 hours
- 2 cups frozen dark sweet cherries (pitted)
- 1/2-3/4 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 cup cacao nibs
- Drain dates and add all crust ingredients to a food processor and blend until a sticky dough forms. Stop to scrape down sides as needed. Some remaining almond chunks are okay.
- Line 16, 1 cup muffin tins with with cupcake liners.
- Divide crust between the 16 cups and press dough into the bottom of each liner. It's okay if crusts are not perfectly even.
- Add all filling ingredients (start with 1/2 cup almond milk) to food processor or blender (if your food processor is smaller, a blender may be necessary).
- Blend until smooth, adding almond milk, 2T at a time, as needed. You'll want a thick milkshake-like consistency.
- Divide cherry filling evenly among the 16 crusts. To settle the filling into the tins, lay a hand-towel flat on the counter, hold the muffin tray parallel over the towel and gently tap the tray flat on the towel 3-4 times.
- Sprinkle a pinch of cacao nibs on top of the filling. Place tray in the freezer. Serve after freezing for 2-3 hours for best consistency.
- If storing, simply transfer to a sealed container after 5-6 hours until ready to serve.