Triple Layered Jungle Peanut Butter Butterscotch Ice Cream Cake

By Chef: Bethanne Wanamaker
Posted: July 3, 2013


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Bethanne is like a raw superfood ninja in the kitchen when it comes to desserts and comes up with some of the most creative treats we’ve ever seen. This Triple Layered Jungle Peanut Butter Butterscotch Ice Cream Cake (whew!) is one of her self-proclaimed best recipes to date. Even though it is a decadent dessert it is utterly dense in nutrition and medicinals. This recipe utilizes some unique extracts such as red asparagus which lends an amazing butterscotch flavor to the crust and has anti-stress attributes.


For the CRUST:

  • 1 cup medjool dates, pitted
  • 1/2 cup organic raw hemp seeds
  • 1/3 cup mix of ground flax and/or whole flax seeds (you can use both, or 1 alone)
  • 3 tablespoons raw cacao powder
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon lucuma powder
  • 1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch flavor!)
  • pinch of high quality sea salt

For the FILLING:

  • 3-4 frozen ripe bananas
  • 1/4 – 1/2 cup medjool dates, pitted
  • 1/2 – 1 cup raw cashews
  • 3/4 cup freshly harvested spring water OR dairy-free nut/seed mylk
  • 1/4 cup raw cacao powder
  • 2 tablespoons wild jungle peanut butter (the raw version of regular peanut butter)
  • 1 teaspoon Maca Bliss (black maca root extract; this lends an even creamier texture)

Optional TOPPINGS:

— Chocolate Gold: a sweet chocolate love sauce; (to swirl in the ice cream, or on top for decoration)
— goji berries / dried mulberries / raisins
— wild jungle peanut butter (to swirl in the ice cream, or on top for decoration)
— coconut shreds
— fresh bee pollen
— raw cacao nibs


For the crust:

1. Place the hemp seeds, ground flax and/or flax seeds, and cacao powder in your food processor and process until the mixture turns into a rough flour.

2. Add the dates and process again until things bind together and it gets sticky.

3. Press this crust into your chosen pan (I used a small 4 X 4 sized one which was perfect) and pop in the fridge to chill.

For the filling:

1. Blend all the ingredients together in a Vita-Mix until smooth, and add more water or dairy-free mylk as need be to make it creamy (3/4 cup seemed right on though).

2. Pour into your brownie-like cake crust and pop in the freezer to freeze for several hours or overnight (until frozen solid).

3. Once it’s all together in your pan, I let mine freeze for 5-10 minutes or so while I gathered up my chosen toppings to decorate. I pulled it out of the freezer, had some fun and decorated it (food is art!), and with resistance put it back in the freezer to freeze for good. There is nearly enough leftover filling to make a 2nd small cake (or just cut the recipe in half).