Vegan Ice Cream Cake Recipe
This vegan ice cream cake recipe is gluten free, dairy free, refined sugar free, and generally free of all the nasties.
Equipment
Ingredients
Nut-chocolate layer
- 2 cups walnuts
- 15 medjool dates pitted
- 1 cup coconut cream
- 1/2 cup full-fat coconut milk
- 5 Tbsp cacao powder
- 1 1/23 Tbsp lime juice
- 2 Tbsp raw honey
Lime-mint layer
- 4 avocados ripe
- 1 cup coconut cream
- 1 lime
- 3 springs fresh mint
- 1-2 Tbsp raw honey to taste
Instructions
- Place nuts, dates and coconut cream and milk in food processor, roughly grind
- Add cocoa, lime juice and get a smooth and very thick mixture.
- Taste if not enough sweetness add some honey.
- Set aside
- Place avocado, mint, lime juice, honey and coconut cream in a food processor. Mix well. Taste, add some honey if needed
- To assemble the cake, place half of the chocolate-nut mix on the bottom of the 18 cm cake pan or springform pan. Smooth lime-mint mix over the chocolate layer. Add another part of the chocolate mix layer overtop. Spread remaining lime-mint mix overtop.
- Freeze for at least 2 hours.
- Remove the ice cream from the tin. If it doesn't pop out, carefully run the tin under warm water then remove. Top the cake with chopped walnuts and lime slices. Use a warm knife to cut portions out of the cake.