Avocado Ice Cream Cake

Avocado Ice Cream Cake

  • Prep Time5 min
  • Cook Time10 min
  • Total Time15 min
  • Suitable for diet
    • Vegan

Ingredients

Base

  • 3 Tbsp coconut oil
  • 3 Tbsp honey (or sweetener of your choice)
  • 125g oats 1 cup +1/4 cup
  • 1 banana (100g)
  • 50g (1/2c) unsweetened shredded coconut
  • 1/2 tsp baking powder
  • splash of vanilla extract
  • pinch of sea salt

Avocado ice cream centre

  • 2 ripe avocados (250g-300g)
  • 2 Tbsp honey
  • 1/2 cup (125ml) coconut cream (chilled cream from can of full-fat coconut milk)
  • a squeeze of lemon
  • pinch of sea salt
  • Chocolate ganache topping:
  • 100g good quality dark or raw chocolate
  • 1/2 cup (125ml) coconut cream

Method

1

Base:

1.Start by blending your oats into a flour in the food processor set aside.

2.In the food processor blend the chilled coconut oil with the honey until it makes a fluffy cream.

3.Then add to that all the ingredients for the base until it fully comes together to make a dough. Press into a 9inch springform cake pan that is lined with baking paper so it doesn’t stick. Bake for 12-15 mins at 180c/350f or till lightly golden. Remove then allow to cool on wire rack.

Avo ice cream:

1.Blend ripe avos in food processor till light and creamy.

2.add all other ice cream ingredients and place in the fridge.

Chocolate ganache topping:

1.Melt chocolate. Allow to cool so not boiling hot

2.Whisk in coconut cream till fully mixed.

Assemble:

Use a rubber spatula to evenly spread chilled avo cream to oat base. Then pour over chocolate mixture and place in the freezer. Should be ready in an hour or two.

Remove from freezer and allow to soften for 30 minutes or till soft enough to slice.

Layers should have a slightly frosty texture. Enjoy!

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