[Vegan] PB and J ice cream cake

It has been far too long and I have no good excuse. I was on vacation in Malaysia for 9 days, until the beginning of this week. I planned on posting this post on the day I landed, that night maybe. Boy did that plan got thrown out of the window, along with the study schedule my mom made up.

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So in other news, today is the last day o-. Woah hold on. Cross that, today is apparently not  the last day of 2014, as I was just informed by my father around 45 seconds ago. The things that slip out of your mind when you’re on a holiday. Talk about holiday, it was Christmas the other day! It was quite weird as not a single cheer or ‘YAAHH’s were heard at midnight when I was staying up watching ‘Good Mythical Morning’ when I was at Malaysia despite having a Christian neighbour. All the spirit for him has gone perhaps, as he is seemingly near the edge of his life (no offence sir. On the bright side you’ve got a rather modern taste in architecture from the look of your new porch/dancing area – just shows how young a soul you’ve got).

Despite me being a Muslim, I find this yearly celebration exciting, as everyone (by everyone I mean the christians) hustles around shops at the last minute, scolding shop keepers bearing beanies adorned with cute bells-that-gets-old-with-the-jiggling-far-too-soon who mistakenly wrapped the cake holder with the Eid-themed dark green wrapper instead of the one with Olaf stamped all over it, along with the ever so young Santa Claus whom waddles around the mall, handing out the usual red-and-white striped candy cane and maybe even trying to get kids to get into a white van with him which I am now apparently too old for. Yes, I am younger than my sister by 8 years old so no, we aren’t friends. 

Damn. I sound like the grinch now. No wonder I’m starting to fancy broccoli a lot these days (the green yo).

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Talk about broccoli. I made something for myself, because 1) I finished studying half of the Biology textbook (kind of) and the History stuff AND 2) again, despite being a Muslim and not really allowed to celebrate Christmas, I decided to join in the festivities and joy that people are posting on their Instagram (which you can follow me here) and I am jealous of all them baked treats. But this isn’t all the way baked, oh no. It’s semi raw, fully vegan.

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Ooh yes. Chewy oatmeal cookie base, peanut butter banana ice cream and the teeny balls of frozen raspberries and shaved chocolate. The PB and J ice cream cake yo. Or The Elvis sans bacon, seeing as there are bananas in there too.

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I can’t get over close up shots of those bits of raspberries. They’re so pretty.

Gah. The simple pleasures in life… Go make this man. It’s too easy not to.

 


 

PB and J ice cream cake (vegan)

Ingredients

For the cookie base:

I got the recipe from Top With Cinnamon, all you’ve got to do is 1.5 times it… Err. Well the original recipe makes 4 cookies but I did some calculations and altered it to make 6 cookies. I’m sure you would know how to too.

ALSO if you would like to make it an oatmeal cookie too (for extra chew) replace half the flour for oats, and omit the chocolate chips/chunks.

Ice cream yo:

1 frozen banana

1/2 – 1 tablespoons of peanut butter

a splash of milk

Things to make it look pretty:

Frozen raspberry bits. I don’t know what the actual word for this. OR not frozen is fine too.

Shaved chocolate

Melted peanut butter with some chocolate (you could drizzle the end product with this)

 

To make the base, you’ve got to bake the cookie dough in a small spring form pan (roughly the size of your palm) for 5 minutes. No more, no less. Leave it to cool for half an hour or so (which you could spend productively by watching Sorted).

To make the ice cream part, blend the frozen banana slices until they begin to come together and resemble a fluff of a sort; just be patient with it as it will require a lot of smushing with a handy spoon, or if you have a short temper and simply CAN’T be bothered with silly frozen fruit that won’t bind together as easily as you thought, well never fear as you’ve got your milk to help it bind – only a splash though. After it begins to resemble the fluff I was talking about earlier, you can now put the peanut butter in, and blend again until… well blended.

To form the actual ice cream cake, you have to make sure that the cookie base has fully cooled down, and to check that it can easily slide out of the cake tin. Once these are confirmed, you can now pour in the ice cream into the tin and smooth it out. Shove it into the freezer for around 15 minutes, take it out and you can now do as you like with it.

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(No, I am not ashamed of the obviousness that I used a black cloth.)

I know that this is pretty dang simple and can’t possible be called a recipe, but it was fun to make all the same :).

Have a good holiday everyone.

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