Ice Cream Cake Recipe
03 Dec 2010 Leave a Comment
in Recipes Tags: homemade ice cream, ice cream cake, recipe
Oh, my. Now I really think I’ve died and gone to heaven. I just ran across a recipe for homemade ice cream cake and I had to share it with you. And what do you know, it’s healthy! I got it off a blog called Divine Health…From the Inside Out. Now that we know how to make healthy ice cream, I think that it’s a no-brainer that we must make this cake!
I am finding it rather odd that I did not make ice cream once this summer and now I can’t get enough of it in sub-zero conditions! Oh well, I guess there are bigger problems in the world….like finding time to make this cake!
If you make it before me, please let us know how it goes. You can even post a picture of it on our facebook page. Who says eating healthy is no fun? I’m having a blast!
Homemade Ice Cream Cake
1 recipe vanilla ice cream for a 1 1/2 quart ice cream maker (such as this one)
1 recipe chocolate ice cream for 1 1/2 quart ice cream maker (such as this one)
1 cup of homemade coarse almond flour (made from crispy almonds, recipe follows)
1 tablespoon of organic cocoa powder or cacao powder
1-2 teaspoons organic sugar (optional)
6 ounces organic dark chocolate (preferably soy free)
4 ounces organic heavy cream, preferably raw (not homogenized or ultra pasteurized)
Begin prep 2 days in advance of when you will serve this cake.
Make the vanilla ice cream and store in a container in the freezer. Refreeze your ice cream canister for 24 hours, then make the chocolate ice cream, and store in a container in the freezer until it hardens.
In a bowl mix the almond flour, cocoa and sugar. Set aside.
Use a large loaf pan, lined with parchment paper to mold your cake. Let both ice creams soften out of the freezer for a bit. Scoop the vanilla into the lined loaf pan and spread it in evenly ( you may not need all the ice cream.) Sprinkle the almond mixture over the ice cream. Scoop the softened chocolate ice cream gently over top and spread it evenly as well. Top the pan with a layer of parchment paper and refreeze for at least an hour.
In a small saucepan over low heat, melt the chocolate and stir in the cream. Let cool a bit before drizzling over the cake.
Remove the ice cream cake from the freezer. Carefully unmold the cake onto a serving plate, gently peeling back the parchment paper. Drizzle the chocolate sauce over as decoratively as you can. Serve!! This serves 10-12 people.
(this could also be made with coconut ice cream to make a dairy free version.)
Crispy Almonds
4 cups almonds, preferably raw (and skinless, optional)
1 tablespoon sea salt
filtered water
Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container.
To make almond flour, place almonds in a food processor and grind until a coarse meal is formed.
