THE FOUR LAYER ICE CREAM CAKE

DUDE!!! I mean DUDETTE!! This cake was better then a Dairy Queen Ice Cream Cake BY FAR!
If you don't believe me you're just going to have to make it at home and see for yourself.

It's raining right now in lovely CR but if it wasn't I would be outside gardening, not blogging. No offence to all you awesome bloggers out there but I just love being outside. This cake is sooo awesome. Tod said it's obviously the best and they just keep getting better and better. I think I'm going to make this for Tod's and Seth's Bday potluck coming up on the 31st. Super stoked to have a back yard extravaganza!

This rain isn't helping the funk that I'm in either. I still have a cold, who knows maybe my body has more junk to clear out then I thought. I am waiting patently to get better but it seems like this one taking longer then usual. I'm going to work out in an hour so I hope I have enough energy for that. I drank my awesome pre-work out shake so that's an awesome boost of nutrition, for sure. I have to say that I am loving our new sauna. Being cooped up in a small space sweating your butt off isn't exactly romantic but I am enjoying talking with Tod and acting like total idiot for the last 10 minutes, which is almost unbearable so we start to dance and sing to distract ourselves. haha but after I get out I take a cool shower and I feel soooooo amazing. I feel calm, refreshed and at peace. Go infared saunas!!! They help heal past injuries too!

Here is this awesome recipe. Make sure you pin this bad boy! This cake is the bomb diggity!

The Four Layer Ice Cream Cake

BAM! A homemade ice cream cake. Chocolate, caramel, vanilla and the best walnut date crust you have ever tasted. Pure satisfaction. You’ll need 2 cans of coconut milk for this recipe. One cold and one at room temperature.

Serves 9

Prepare ahead - Place one can of coconut milk in the fridge the day before

- Soak 1/2 cup raw cashews, covered in filtered water, for 4 hours

- Remove pits and soak dates, covered in filtered water, for 20 minutes

Crust (base)

·         1 cup raw walnuts

·         1/2 cup quick oats

·         1/4 cup shredded coconut

·         5 dates, pits removed and soaked

·         1 tsp. pure maple syrup

·         3 Tbsp. coconut oil, melted

Vanilla Layer

·         1 400ml.can coconut milk, full fat – cream only

·         1/2 raw cashews, soaked

·         1 tsp. pure vanilla extract

·         1 vanilla bean, seeds only

·         1 Tbsp. unpasteurized honey

Caramel Layer

·         1/2 400ml. can coconut milk, full fat

·         2 Tbsp. almond butter

·         1 Tbsp. unpasteurized honey

·         1 Tbsp. pure vanilla extract

·         1 Tbsp. pure maple syrup

·         pinch of celtic sea salt, ground

·         3 dates, pits removed and soaked

Chocolate layer

·         1/2 400ml. can coconut milk, full fat

·         10 discs cacao butter or 3 tsp. cacao butter

·         1 Tbsp. unpasteurized honey

·         1 Tbsp. coconut oil, melted

·         1/4 cup cacao powder

1. Base - Blend base ingredients in a food processor until mixture gathers on the sides. Line a 8 X 8 square pan with parchment paper. Cut the corners so the paper fits in nicely. Add base and press down firmly with the back of a spoon. Cover and freeze while you make the next layer.

2. Vanilla Layer - Open the cold can of coconut milk, and scoop out the cream at the top and add it to a medium sauce pan (save coconut water at the bottom for a smoothie). Turn the pan onto the lowest heat and add remaining ingredients, except cashews, stir until liquid. Add liquid and cashews to a high speed blender and blend on high until smooth. Pour onto the base layer. Cover and add back to the freezer. Wash pan and blender.

3. Caramel Layer – Shake the can of coconut milk. Add all the caramel layer ingredients, except dates, to a medium sauce pan (the one you just washed) and turn on to the lowest heat. Stir until ingredients become liquid. Pour into a high speed blender and blend with dates on high until smooth. Pour onto the vanilla layer. Cover and add back to the freezer. Wash pan and blender.

4. Chocolate Layer - Add all the chocolate layer ingredients to a medium sauce pan and turn on to the lowest heat. Stir until liquid. Pour into a blender and blend until smooth. Pour onto the caramel layer. Cover and add back to the freezer. Freeze for 3 hours. Cut into squares and serve.