Who doesn't get excited seeing an ice cream cake! This one has all the flavour, but none of the gluten, added sugar, or even dairy (if you want!)
This recipe is dead easy to make – all you need is a food processor, and in two steps, you’re done. The filling is made from frozen berries, which miraculously fluff up with the addition of egg white, giving a texture very similar to ice cream.
Ingredients:
¾ cup desiccated or shredded coconut
7 medjool dates or 15-16 normal dried dates soaked in boiling hot water for 5 minutes
⅓ cup sunflower seeds or pumpkin seeds, fine rolled oats, almonds, hazelnuts or macadamias 1/3 cup
¼ cup melted butter or coconut oil
Filling
500 g frozen raspberries - you could also use strawberries, boysenberries, blackberries or a mixture of berries for a different berry flavour and colour
3-4 tablespoons pure maple syrup ,liquid honey (not manuka as it has too strong a flavour) or agave syrup
¼ cup cream or coconut cream
2 egg whites
To garnish
Sliced fresh strawberries or other berries
Method:
Grease and line the bottom and sides of a 20-21cm spring-form cake tin with baking paper.
To make the base, place all base ingredients in a food processor and blitz until well combined and the mixture has formed a slightly sticky dough.
Scrape down the sides of the food processor as necessary to ensure all the ingredients are incorporated. Press mixture into the base of prepared cake tin using the back of a spoon. Place in the freezer while you make the filling.
To make the filling, place frozen berries in the food processor and blitz until crumbly. Add honey/maple syrup/agave and cream/coconut cream and continue blitzing until the mixture is the consistency of sorbet or ice-cream, scraping down the sides of the food processor as necessary. Add egg whites and continue blitzing for 1-2 more minutes – the mixture will become light, fluffy, smooth and ice-cream like, and a paler pink colour. Spoon filling on top of the base and roughly smooth out the top. Return to the freezer immediately. Leave for at least 6 hours (or overnight) until set.
When ready to serve, remove from freezer and stand at room temperature for 10 minutes to slightly thaw. Garnish with sliced fresh strawberries. Use a large, sharp knife to cut slices of cake.