|8 h||0 min||12|
|2 can(s) (13.5 oz)||Coconut milk|
|1/4 cup||Maple syrup, pure|
|1 tsp||Vanilla extract, pure|
|1 cup||Frozen blueberries|
|1 cup||Frozen raspberries|
|1/2 cup pitted||Sweet cherry, raw|
|1/2 cup||Frozen mango|
Place coconut milk, maple syrup, vanilla extract and banana in a blender. Blend until smooth.
In a loaf pan place a large piece of saran wrap or parchment paper on the bottom and sides of the loaf pan (this will allow you to get the ice cream cake out of the pan very easily).
Put about a cup of frozen fruit at the bottom of the loaf pan, then pour 1/3 of the ice cream mixture on top.
Then top with more fruit, and layer with more ice cream mixture and fruit until all is gone.
Freeze until solid (overnight works!).
To thaw, leave it in the fridge for 1 hour, and then on the counter for another 30 minutes or so.