This ice cream cake is a healthy hit
Maggie Savage offers up a dairy-free, gluten-free birthday surprise
We celebrate three family birthdays in August so I have been busy making all kinds of yummy desserts. If you follow me on Instagram, you will have seen my creations over the past couple of weeks. Vegan and gluten-free yumminess!
We aren’t vegans, but we do try to be dairy-free so most of my desserts tend to be gluten-free and vegan by default.
I thought I should share my do-it-yourself ice cream cake recipe with you. It was 100 per cent heaven and I can’t wait to make it again and again and again. It is expensive to make, but birthdays are special occasions and totally worth the extra expense. I place a high value on health, so I don’t mind spending extra money on quality products and ingredients. If you want to cut costs, make your own ice cream (I shared a recipe for homemade ice cream earlier this month).
Feel free to start this DIY ice cream cake a day or two before (start by baking the cookies). You’ll be a busy little bee if you start it the day of serving. The more time it has to set and freeze, the better. I made this cake for my mom’s birthday and she loved it. In fact, everyone loved it. It’s a keeper.
Do-It-Yourself Ice Cream Cake
1 batch of grain free chocolate chip cookies (any chocolate chip cookie recipe will do) I used these cookies http://www.sheletthemeatcake.com/ grain-free-chocolatechip-cookies/
3 containers of So Delicious
Salted Caramel Cluster Ice Cream
3 containers of So Delicious Chocolate Ice Cream
1 batch almond butter caramel
1. Line a 9 inch cheesecake pan with parchment.
2. Bake cookies, let them cool and then crumble into a bowl. Set aside.
3. Make the first ice cream layer: Soften Salted Caramel Cluster Ice Cream by whipping for a minute in your mixer.
4. Spread into and up the sides of a 9-inch cheesecake pan. Place in freezer to set for at least 4
hours.
5. Once set, sprinkle with crumbled cookies and press them into first layer.
6. Make caramel recipe by combining the following in a blender till smooth: ¼ cup maple syrup, ¼ cup coconut oil, 2 tablespoons almond butter, pinch of sea salt, pinch of cinnamon, 1 teaspoon vanilla.
7. Drizzle half of the caramel evenly on top of the cookies. Return to freezer to set for at least an hour.
8. Make the second ice cream layer: Soften Chocolate Ice Cream by whipping for a minute in your mixer.
9. Spread softened ice cream on top of cookie and caramel layer. Return to freezer to set for at least 4 more hours, up to overnight.
10. Add remaining caramel and freeze cake till ready to eat. You could also drizzle with melted chocolate if desired. Serves 8-10.