CARAMEL PEANUT ICE CREAM CAKE

SERVES 6 PORTIONS

FOR THE ICE CREAM

1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)

3 ripe bananas

1⁄2 cup (120 ml) peanut butter

1 tsp vanilla extract

Handful of raw peanuts

Pinch of sea salt

FOR THE CARAMEL FILLING

1⁄2 cup (120 ml) peanut butter

10 fresh dates, pitted

4 tbsp extra virgin coconut oil

2⁄3 cup (160 ml) full-fat coconut milk

1⁄2 tsp vanilla extract

Pinch sea salt

Chocolate Sauce frosting

Crushed hazelnuts, for garnish

NUTRITIONAL VALUES

Calories: 632kcal
Fat: 52.3g (37.6g S.Fat)
Carbs: 35.7g
Protein: 10.5g
Sugar: 20.7g
Sodium: 188mg

METHOD

Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.

Scoop the thick white cream from the can of coconut milk into a blender. Blend in the bananas, peanut butter, and vanilla extract until smooth. Pour the ice cream mixture into the loaf pan that has been prepared. In a small bowl, combine the peanuts and salt; scatter the mixture over the ice cream and set aside.

In a blender, combine all the caramel filling ingredients and blend until smooth, adding more water if necessary to achieve the consistency of a smooth caramel sauce. Half of the caramel filling should be poured over the ice cream. Keep the remaining caramel filling aside. Freeze the pan for about 3 hours, or until it is solid.

Place the ice cream cake on a serving plate after removing it from the pan. Pour the reserved caramel filling over the top, followed by the chocolate frosting. Garnish with crushed hazelnuts. Allow the cake to thaw slightly before serving (this will make it easier to cut), then serve and enjoy!

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!