Friday, October 28, 2016

Strawberry rose cashew ice cream cake

Hello! I know, it's been so long, but for good reason. Having a baby changes everything, it's definitely true. She's darling in every way and I spend most of my time staring at her because she's growing too fast!

During my pregnancy, all I wanted to eat was cookie dough ice cream, and sometimes strawberry cheesecake ice cream. Just American style ice cream with proper American flavors. Perhaps I missed America since I wasn't able to go? Absence makes the heart grow stronger...

My American ice cream addiction is still strong, so I'm finally waking to the reality that I need to get back to the way I used to eat. Delicious flavors without the iccky processed stuff. So here's a great solution, and I think it's helping me wean off the bad stuff. Based on My New Roots' cashew dream cake, I love eating it frozen because it has the similar texture of the ice cream I love to eat. Strawberry is so refreshing and freeze-dried raspberries are a treat. The base is cashews and a little bit of coconut oil, so while these are healthy fats, they still need to be enjoyed in moderation. And even if I fail with the moderation part, it's much healthier, wholesome ingredients to devour. So, hope you try it out too! Summer may be over, but ice cream doesn't need any seasons!

Strawberry rose cashew ice cream cake
Serves 8-10

1/4 cup almonds
1/4 cup sunflower seeds
1/4 cup pecans
1/2 cup mulberries or raisins
A pinch of salt

1 1/2 cups cashews, soaked overnight
1/2 cup melted coconut oil
1/2 cup honey
2 tsp vanilla extract
A pinch of salt
1 tbs rose water (optional)
1 1/2 tbs lemon juice
1 cup frozen strawberries
2-3 tbs freeze-dried raspberries

1. Grind the almonds, sunflower seeds and pecans to a coarse powder, then add the mulberries and grind until the dough starts to become sticky. Line a mini 6-inch container with the mixture evenly and press firmly.

2. Rinse the cashews and blend with coconut oil, honey, vanilla, salt, rose water and lemon juice until completely smooth. Pour half of the mixture onto the crust and place in the freezer. Add strawberries to the leftover mixture and blend until smooth. Pour onto the white mixture. Garnish with freeze-dried raspberries and freeze 3-4 hours or until completely frozen. Thaw 5 minutes before cutting. 

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