Strawberry Ice Cream Cake
Serves 8
Ingredients:
Crust
- 1 cup ground graham crackers
- 1 cup raw nuts, such as cashews, walnuts or pecans. Today I used pecans
- 1/4 cup coconut oil, melted
- 5 dates, pitted and soaked in warm water for half an hour
- 1 tsp. vanilla extract
- 1 tsp. unpasteurized honey
Ice cream
- 1 cup strawberries, frozen or fresh
- 1 container of vanilla ice cream, I used dairy-free Coconut Bliss
What to do:
1. Add all the crust ingredients to a food processor and blend until fully mixed. Add mixture to a 9" spring formed pan. Press down firmly.
2. Let ice cream melt. Add strawberries and melted ice cream to a blender and blend until fully incorporated. Pour on top of crust.
3. Put cake into the freezer for 3 hours. Take out when you are ready to serve.
Cover the cake with Saran wrap if you have any left overs.
I tried to add coconut milk whip cream around the edge but it was too soft...so now it looks like this.
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