Preheat oven to 350 degrees and grease large baking dish (9×13)
Sit containers of ice cream out on counter to soften/melt
In a large bowl combine dry ingredients (flour, salt, baking soda, salt, and spices)
In blender combine all sweeteners & liquid ingredients (pumpkin puree, coconut oil, coconut milk, dates, prunes, bananas, maple syrup and vanilla) – Blend until smooth
Slowly stir and incorporate liquid mixture into dry ingredients – fold in dried coconut until moistened
Pour batter into large greased baking dish
Bake for 30-45mins – check doneness with a tooth pick (it will come out clean)
Allow cake to cool before starting assembly with ice cream
In a 8×4 baking dish – layer bottom with soft or melted ice cream and sprinkle top with some cranberries
Slice cake pieces to about ½ inch thick and layer on top
Repeat layer of ice-cream, cranberries, and cake one more time until you end with ice cream on top, finish with cranberries and a sprinkle of pumpkin pie spice or cinnamon
Freeze assembled cake for at least 4 hours
Take cake out of the freezer for 5-10 mins before serving and slice into thin pieces
Notes
Recipe makes enough cake for 2 ice cream cakes (Two 8×4 baking dishes). This is a perfect dish that can be made ahead a week or two before a holiday gathering! ***Please buy all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/not-your-baskin-robbins-pumpkin-ice-cream-cake/