Almond Butter Ice Cream Cakes

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This recipe for almond butter ice cream cakes is sponsored by Blue Diamond Almond Breeze Almondmilk, our very fave and a staple in the house.

We’re going through a bit of a heat wave right now. It’s deceiving because the temp says 83, but with 100% humidity, you have one uncomfortable huffing and puffing person over here. I’ve always been someone who runs cold, so it’s very strange to be profusely sweating. Turning on the oven is out of the question, unless I want to heat up the entire house. We’ve been eating lots of fresh fruit, salads, and chia pudding. Oh, and popsicles…

and ice cream.

Since pie and I are currently having a moment, I was trying to think of an awesome no-bake pie recipe to share. Instead, I got this ice cream cake-esque creation, with a cookie crumble crust

and a creamy banana, almond butter, and almondmilk filling.

Needless to say, it came out pretty ridiculous.

Not only is this ice cream cake vegan and gluten-free, but it’s absolutely amazing served freezing cold. It’s a refreshing treat during these last hot months, and the perfect remedy for this little heat wave. Bonus: they’re kiddo-approved. Liv and I each ate one, and she promptly told me the rest were hers haha.

The only problem-that’s-not-really-a-problem: they melt quickly, so they must be eaten quickly. Don’t take pictures. Just remove from freezer and EAT. ?

Here’s the recipe if you’d like to give it a try!