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!