CHERRY ICE CREAM CAKE
SERVES 6 PORTIONS
FOR THE ICE CREAM
1 1⁄2 cups (360 ml) fresh cherries, pitted
1 cup (240 ml) hemp seeds or cashew nuts
1 ripe banana
1⁄3 cup (80 ml) unsweetened almond milk or other plant-based milk
5 tbsp coconut palm syrup or another sweetener
1 tsp vanilla extract
1⁄4 cup extra virgin coconut oil, melted
FOR THE CHOCOLATE FROSTING
1 cup (240 ml) grated cacao butter
5 tbsp extra virgin coconut oil
5 tbsp raw cacao powder or unsweetened cocoa powder
2 tbsp coconut palm syrup or another sweetener
Pinch of sea salt
1 Gluten-Free Waffle Ice Cream Cone, for serving
NUTRITIONAL VALUES
Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg
METHOD
Line a 6-inch (17- cm) springform cake pan with parchment paper. Set aside.
In a blender or food processor, combine all of the ice cream ingredients and blend until smooth. Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Pour the mixture into a bowl and freeze for 3 hours, stirring every 30 minutes. Remove one large scoop of ice cream and place it in the freezer for later use as decoration. Place the remaining ice cream in the prepared cake pan and freeze for 1 to 2 hours, or until solid. Meanwhile, make the chocolate frosting.
In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and stir in the cacao powder, coconut palm syrup, and salt. If desired, taste and add sweetener.
Remove the cake from the freezer and invert it onto a plate. Fill a waffle cone halfway with the reserved ice cream scoop and press it into the centre of the cake. With a spoon, spread the chocolate frosting over the cake, covering the ice cream ball and the cake's surface. Allow the chocolate frosting to dribble down the sides as well. Serve and enjoy!
In a blender or food processor, combine all of the ice cream ingredients and blend until smooth. Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Pour the mixture into a bowl and freeze for 3 hours, stirring every 30 minutes. Remove one large scoop of ice cream and place it in the freezer for later use as decoration. Place the remaining ice cream in the prepared cake pan and freeze for 1 to 2 hours, or until solid. Meanwhile, make the chocolate frosting.
In a small saucepan over medium-low heat, melt the cacao butter and coconut oil. Take the pan off the heat and stir in the cacao powder, coconut palm syrup, and salt. If desired, taste and add sweetener.
Remove the cake from the freezer and invert it onto a plate. Fill a waffle cone halfway with the reserved ice cream scoop and press it into the centre of the cake. With a spoon, spread the chocolate frosting over the cake, covering the ice cream ball and the cake's surface. Allow the chocolate frosting to dribble down the sides as well. Serve and enjoy!
