Instructions

1. In a food processor or blender, add oats. Pulse until a flour forms. Add almonds, dates, and 1 tablespoon applesauce. Pulse until a stiff dough forms, adding 1 more tablespoon applesauce if needed.
2. Press the dough evenly into the bottom of a springform pan. Place in the freezer while you make the first ice cream layer.
3. For the chocolate layer: In the food processor or blender, add 2 frozen bananas, 1/4 cup coconut cream, cocoa powder, and 1/2 teaspoon vanilla extract. Blend until completely smooth. Scoop the ice cream on top of the crust and spread evenly. Freeze for at least 30 minutes, or until the top is firm.
4. For the vanilla layer: In the food processor or blender, add 2 frozen bananas, 1/2 cup coconut cream, and 1 teaspoon vanilla extract. Blend until completely smooth. Scoop the ice cream on top of the chocolate layer and spread evenly. Freeze for at least 30 minutes, or until the top is firm.
5. For the strawberry layer: In the food processor or blender, add 1 frozen bananas, 1/4 cup coconut cream, frozen strawberries, and 1/2 teaspoon vanilla extract. Blend until completely smooth. Scoop the ice cream on top of the vanilla layer and spread evenly. Freeze for at least 30 minutes, or until the top is firm.
6. Melt the chocolate chips in the microwave in 30-second intervals, stirring in between. Drizzle the chocolate over the cake, then freeze until hardened.
7. When ready to serve, top with strawberries and serve immediately. It melts fast!