FoodByMaria makes Healthy, Plant Based Coconut Ice Cream Cake

Raw Food

Raw Plant Based Ice Cream Cake

Prep

45 mins

Cook

4 hours

Yield

12

That’s right folks you read correctly, Raw Plant Based Ice Cream Cake.  Must I mention it’s a Cacao Fudge Base Layer?  The fact that is it super gooey, and extremely creamy… Oops, I did anyway.  This cake is the perfect dairy free, gluten free, and sugar free treat you can offer your kids this Hot Summer.  Although it is a bit more tedious than most of my recipes I promise you it is worth it! This cake brings you back to basics with beautiful fresh ingredients, and it sure makes a different when you first bite into that cake.  There is something to be said about eating something you made, and this will totally blow your mind!

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As mentioned above this Ice Cream Cake is made with whole foods, raw ingredients, and no added sugar! This is real guys! Additionally, this cake can be cut into squares.

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It can also be served as bars.

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Likewise served as a whole cake with beautiful frozen fruit on top!

This cake is amazing because it is:

  • Coconutty
  • Creamy
  • Nutty
  • Versatile
  • Sugarless
  • Gluten Free
  • Dairy Free
  • Raw
  • Plant Based
  • Indulgent
  • Summery
  • Healthy

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This is the ideal cake I imagine bringing to  a friends birthday, or something I would make as dessert for a beautiful summer nights BBQ(or even New Years Even!)! So there is no doubt in my mind that this will ‘WOW’ your guests, and if you are looking to literally blow them away then I can suggest adding some espresso to your Chocolate Layer! However, if you are catering to a under 18 age group then I definitely recommend pairing this cake with yummy Cacao Almond Milk!

I really hope you all enjoy this recipe as much as we did.  This Cake did not last us long, and I have a booty to show for it! Lastly, as always, please leave a comment below telling us about FoodByMaria recipe experiences.  We love hearing your feedback!

Love From Your Greek Food Goddess XOX

Print
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Raw Ice Cream Cake

  • Author: Maria Koutsogiannis
  • Prep Time: 45 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 45 mins
  • Yield: 12 1x
  • Category: Ice Cream Cake
  • Cuisine: Plant Based

Scale

Ingredients

  • Base:
  • 1 cup dates – soaked in warm water for 10 minutes
  • 2/3 cup almonds
  • 2/3 cup walnuts
  • 2 tbsp cacao
  • 1 tsp chia seeds
  • 1 tbsp coconut oil
  • Top Layers:
  • Base of the layers:
  • 1 cup cashews, soaked in warm water for 20 minutes
  • 1 cup macadamia nuts, soaked in warm water for 20 minutes
  • 2 cups coconut meat
  • 1 cup coconut water
  • 1/2 cup coconut nectar
  • 1/2 cup coconut oil
  • dash of salt
  • dash of vanilla
  • Chocolate Layer:
  • 3 tbsp Cacao
  • 1/2 cup of vegan chocolate chips – melted with 1 tbsp coconut milk

Instructions

  1. Over night prep for Ice Cream:
  2. Put your Ice Cream Maker Insert into the freezer overnight.
  3. Next Day:
  4. Set aside an 8×8 baking tray, and line it with parchment paper.
  5. The Base:
  6. Into a food processor add your dates, and pulse for 10 seconds.
  7. Add the rest of your ingredients into your food processor. Blend for 10 seconds, or until your mixture ends up in one big lump in the processor.
  8. Transfer your base from the processor into your 8×8 tray, and pat down evenly. Put in the freezer to set!
  9. Ice Cream – the base of the mixture:
  10. Into a blender add your cashews, macadamia nuts, coconut meat, coconut water, coconut nectar, salt and vanilla. Blend till smooth.
  11. Add the coconut oil, and blend till smooth.
  12. Plug in your ice cream maker and let it work for around 20 minutes, or until firm and ready!
  13. If you do not have an ice cream maker then put your mixture into a bowl, and put into the freezer. Stir every 30 minute for around 3-4 hours before it is ready!
  14. Once your Ice Cream is ready split it into two different bowls. Into one bowl add your Cacao, and Chocolate.
  15. Put one of these flavours on top of the Base layer, and then freeze for around 10 minutes.
  16. Put your other flavour into the freezer until it is time to add your last layer.
  17. Once 10 minutes has passed you can add your last layer, and let it sit in the freezer for at least two hours before serving!
  18. You can serve up as a cake, as bars, or as squares! The possibilities are endless.
  19. I would like to thank @imlauramiller for Ice Cream Base Inspiration, you are truly an amazing woman!
  20. Note: 3-4 hours of cook time are inactive hours

 

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