The oppressive heat of summer demands one thing and one thing only—ice cream. Better yet, a banana split with all of the toppings, piled high with whipped cream, chocolate, syrup, and cherries. Summer doesn’t always start out so fiercely hot though, so until the temperatures really start to rise, such a chilly treat isn’t always my first choice. Instead, creamy cheesecake that mirrors these same nostalgic flavors satisfies my cravings while there’s still a bit of a nip in the air. That isn’t to say that it won’t help you beat the heat later in the season if you’d like; just toss the whole cake into the freezer and serve it cold like a classy ice cream cake.
Use your food processor to pulse the waffle cones, coconut, almond meal, and rice flour, breaking up any large chunks so that you have fairly fine, uniform crumbs. Pour in the oil and brown rice syrup and pulse once more to combine. Dump out the whole mixture into your springform pan and use your palms to press it down firmly and evenly into the bottom. Place the crust in the freezer to firm up a bit while you prepare the filling.
Beat together the “cream cheese,” banana purée, sugar, maple syrup, vanilla, and salt until completely smooth. Remove
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