Hunk O Burning Love Chocolate Banana Ice Cream Cake, paleo


Hunk O Burning Love Chocolate Banana Ice Cream Cake /

   Hunk O Burning Love Chocolate Banana Ice Cream Cake is a grain free, paleo, vegetarian, dairy free, with a lower carb version, chocolate cake with banana ice cream and a nut (or nut free) butter magic shell drizzle that Elvis would have loved. Named after an Elvis song that my kids think is hilarious, and also inspired by his love of peanut butter and banana sandwiches. Only there is not any peanut butter in it, because I used almond butter or sunflower seed butter. The recipe also includes nut free and sugar free options. My son wanted an ice cream cake for Valentine’s Day but he can’t have dairy and I can’t have gluten, so it was a challenge for me. Baskin Robbins will not have this kind of ice cream cake. I made an effort to make this cake as simple as I could, although an ice cream layer cake is a little more involved than making cookies. I know my son was sad about all those birthday parties that had an ice cream cake that he couldn’t have. I have been promising him that I would make one that both of us could enjoy, and it would better than the processed, store bought cakes. He was so very happy with how awesome it turned out, and the whole family devoured it. Only now, my husband wants an ice cream cake in his favorite flavor: mint chocolate chip! I may have created a monster, lol. You can use a spring form cake pan or regular cake pan, but I used this really adorable heart shaped spring form cake pan: Heart Shape Spring Form Pan

Hunk O Burning Love Chocolate Banana Ice Cream Cake, paleo /

5.0 from 1 reviews
Hunk O Burning Love Chocolate Banana Ice Cream Cake, paleo
Prep time
Cook time
Total time
Yummy paleo, vegetarian ice cream cake with nut butter drizzle. Includes nut free and sugar free (low carb) versions.
Recipe type: paleo, grain free, gluten free, vegetarian
Cuisine: dessert
Serves: 12
  1. In a blender combine all the banana ice cream ingredients and mix until smooth. Pour into a container, cover and freeze until ice cream is soft serve texture (not hard frozen but not liquid).
  2. While ice cream is freezing you can start making the chocolate cake.
  3. Preheat oven to 400 F, and grease a 9 inch spring form pan or cake pan
  4. In a large ceramic or metal mixing bowl combine: ½ cup sifted coconut flour, ¾ cup coconut sugar or monk fruit sweetener. Mix together well.
  5. In a medium sauce pan on medium heat combine: ⅓ cup oil of choice, 2 tbsp. cocoa or cacao powder and ½ cup water. Stir and heat until just boiling. Once boiling pour cocoa powder-oil mixture over coconut flour mixture. Stir together.
  6. Add to the mixing bowl: 3 eggs, 1 tsp vanilla extract, ⅓ cup milk of choice mixed with 1 tsp apple cider vinegar, and 1 tsp baking soda. Mix together thoroughly.
  7. Pour batter into prepared 9 inch spring form pan or cake pan, and spread batter around evenly.
  8. Bake at 400 F for 20 minutes or until toothpick comes out clean.
  9. Remove and cool completely, then put in fridge until ice cream is ready.
  10. Once ice cream is frozen to a soft serve texture, spoon onto top of cake and spread around evenly with a rubber spreader.
  11. Cover ice cream cake and put back in freezer for at least 5 hours or longer until ice cream is firm.
  12. Take out of freezer and defrost for 7 to 10 minutes before cutting and eating (if it is easy to cut the cake layer then it is ready to eat)
  13. Can also make nut or seed butter magic shell drizzle: heat and stir all magic shell ingredients in a small sauce pan on medium low until melted and combined. Drizzle on frozen ice cream cake (will solidify on contact with cold).
  14. Once cake is a little defrosted but ice cream is not melted, cut and serve. Keep left overs in freezer, and just defrost a little before serving again.
Nutritional Data for Paleo (coconut sugar and honey) Version : Servings: 12, Serving size: 1 piece, Cal: 191, Carbs: 22 g / Net carbs: 19.5 g, Fiber: 2.5 g, Fat: 11g, Protein: 3 g, Sugar: 16 g

Nutritional Data for Low Carb (sugar free) Version: Servings: 12, Serving size: 1 piece, Cal:139, Carbs: 8g / Net Carbs: 5.5 g, Fiber: 2.5 g, Fat: 11g, Protein: 3 g, Sugar: 4 g

*all nutritional data are estimates based on the products I used*




  1. Rochelle says

    I made this for my husband’s birthday yesterday and he kept raving about how it was soooo good! We each had two slices, including our toddler and preschooler (they had smaller slices so more like one adult slice total for each of them). Looking forward to the leftovers, though I know they’ll only last a day or two!

  2. Cay-C says

    Why in the ingredients list does it call for 3/4 c coconut sugar, but in the instructions it says to add 2/3 c? I read all through the recipe and it doesn’t call for the remaining amount…I guess I’ll use 3/4 c…??

    • says

      Hi Cay-C, it is mainly because I may possibly be the worst typist out there! I try to edit carefully, but I am still prone to a few errors. Shhh, don’t tell my daughter the English professor! It is 3/4 cup, you guessed correctly! I will go fix the mistake. Thanks for letting me know :)

  3. Vanessa says

    I hardly ever leave comments on recipes, but I have to for this one–it just seems like such a complete and brilliant recipe!
    I really appreciate you using coconut flour instead of almond flour or a mixture of 3 different types of paleo-friendly flours. It keeps it simple, nut-free, and healthier. Plus, I’m starting to cook and eat paleo-style, and It has been difficult for me to find recipes where coconut flour is used vs almond flour/meal. (I’m not allergic to nuts, but I have to monitor my intake due to the high fat/high calories, and I am wary of rancid PUFA’s.)

    • says

      Vanessa, thank you for your kind words. I try not to use a lot of almond flour. I did use it in older recipes and still use in smaller amounts, but have tried to cut back since it seems to mess with my hormones, not sure why. I’m not allergic to it, but it gives me hormonal acne on my jaw line. Maybe it is the rancid PUFA’s that I’m reacting to. Thank you for commenting.


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