DREAMY BLACKBERRY ICE CREAM CAKE
SERVES 6 PORTIONS
Cake Crumble
1 cup (240 ml) fresh blackberries
1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
1⁄2 cup (120 ml) cashew nuts
2 tbsp maple syrup or another sweetener
1⁄2 tsp vanilla powder
1 tbsp fresh lemon juice
NUTRITIONAL VALUES
Calories: 469kcal
Fat: 38.7g (28.8g S.Fat)
Carbs: 26.4g
Protein: 5.6g
Sugar: 12.6g
Sodium: 128mg
METHOD
Line a 6-inch (17-cm) springform cake pan with parchment paper. In the bottom of the pan, press the cake crumble. Place aside.
With a fork, mash the blackberries, reserving a few whole ones for decoration. Place aside.
Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashews, maple syrup, vanilla, and lemon juice until smooth. Swirl in the blackberry mash after pouring the mixture into a bowl. Fill the prepared cake pan halfway with the batter. Place the pan in the freezer for approximately 3 hours, or until the cake is solid. Allow the cake to thaw for 10 to 15 minutes before decorating with the blackberries. Serve and enjoy!
With a fork, mash the blackberries, reserving a few whole ones for decoration. Place aside.
Scoop the thick white cream from the can of coconut milk into a blender. Blend in the cashews, maple syrup, vanilla, and lemon juice until smooth. Swirl in the blackberry mash after pouring the mixture into a bowl. Fill the prepared cake pan halfway with the batter. Place the pan in the freezer for approximately 3 hours, or until the cake is solid. Allow the cake to thaw for 10 to 15 minutes before decorating with the blackberries. Serve and enjoy!
