Vegan Creamy Vanilla Bean & Blueberry Ice-Cream Cakes
Ingredients
Base Ingredients
- 1 cup roasted macadamia or almond nuts
- 8-10 medjool dates
- 1 tbs cocoa or cacao powder
- dash pure maple syrup
- 2 cups raw cashews
- 1 tsp vanilla bean paste
- 1 tbs coconut oil
- 1/2 cup pure maple syrup or coconut nectar
- 1 tbs lucuma powder (optional – creates a creamier consistency)
- 1/2 cup unsweetened coconut mylk
- 1 cup frozen or fresh blueberries
Method
Base Method- Combine all ingredients in a food processor and blitz until sticky
- press a small amount flat into silicone moulding cups or your preferred moulding tray.
- Place all ingredients (except blueberries into a high speed blender or food processor (I used a vitamix), and blitz until very smooth and creamy. You will need to stop once in a while to scrape down he sides.
- remove 3/4 of the mixture and set aside.
- Place blueberries into the remaining batch and pulse for a further 1-2 minutes until combined.
- Start to layer alternating between the vanilla and blueberry mix until you reach the top. I threw In a few extra blueberries for added texture. This of course is optional!
- Transfer to freezer to set overnight!
- Allow to defrost for 10-15 minutes before serving.