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Blend the black beans, dates, cocoa powder, vanilla, salt, and rice cakes until smooth.
Press half of the brownie mixture into a lined tray.
Blend the frozen bananas, cauliflower, fresh mint, spinach, and a splash of soy milk until creamy.
Fold through the chocolate chips, then spread the ice cream mixture over the brownie base.
Freeze for a couple of hours until firm.
Spread the remaining brownie mixture over the frozen ice cream layer and return to the freezer until set.
Mix the cocoa powder, maple syrup, and mint extract to make a drizzle, then pour it over the top before serving.