Happy Thursday!!! I know, I know, I typically would be sharing an awesome cocktail on Thursday’s since that’s kind of my thing- but I have something that will make up for my lack of boozy concoctions!
Cake. Ice Cream Cake.
With chocolate on top….
And it’s seriously, seriously good! and you don’t even have to use an oven!
I made the crust for this cake with walnuts, coconut and dates and it’s awesome!! It holds together in a perfect crust (if I do say so myself.)
Then I have a perfect layer of vegan vanilla ice cream, but of course, you could use any flavor you want. I imagine any variety of vanilla/caramal/chocolate, or strawberry or even a sorbet would be amazing.
Then you have chocolate ganache which is the perfect topping for this three layer masterpiece.
Then of course, I have to give a nod to all of the gorgeous summer fruit that crowns this very pretty cake. We have currants available in the Northwest as well as figs which are ripe and beautiful raspberries and blueberries. BUT honestly, can you imagine this with a pile of gorgeous ripe peaches and nectarines, mangos or just summer berries? Absolutely delicious!
And the beauty is that this is truly EASY. It looks like a million bucks, but honestly it’s a snap to throw together. Then it’s just a little wait time in the freezer before you are party ready with this beauty.
Let me know what flavor ice cream you would make this with!
- Walnut cookie Crust
- 2 cups toasted walnuts
- 1 cup unsweetened shredded coconut
- 1 cup medjool dates
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 pints vegan vanilla ice cream or some other flavor
- Chocolate Ganache:
- ½ cup canned unsweetened coconut cream
- 6 ounces vegan chocolate chips
- cups assorted seasonal fresh fruits for the top. I used figs, raspberries, blueberries and currants.
- In the bowl of a food processor combine the almonds, coconut, dates, maple syrup, vanilla and salt and pulse until you have a uniform crumb that sticks together.
- Press it into the bottom of a 9” springform pan, squishing it down flat and evenly with the bottom of a measuring cup. Put the cake pan with the crust in the freezer for at least an hour.
- Soften the vanilla ice cream and then spread evenly over the frozen crust. Place the cake in the freezer for at least a few hours.
- In a medium saucepan heat the coconut milk until simmering. Remove the milk from the burner and add the chocolate chips. Set aside for a few minutes then whisk until the ganache is smooth and creamy and the chocolate has completely melted into the milk. Then set aside to cool to room temperature. Pour the ganache on the top of the firm vanilla ice cream and place the cake back in the freezer for an hour or more.
- To serve, remove the completely frozen cake from the freezer to soften for about 10 minutes before slicing. Top the cake with assorted fruits for decoration and flavor! Slice and serve.
Print Recipe
Could I use natural milk instead of coconut milk. Natural milk lactose free.
Absolutely Pelino!