Vegan Ice Cream Cake
Blood Sugar Balancing Vegan Ice Cream Cake is an easy recipe to make, and the finished product tastes much like the ice cream cake you may have eaten as a kid. Do not be put off by the lengthy list of ingredients.
Equipment
- food processor
- springform pan
Ingredients
- 1-1/4 cup frozen zucchini pieces
- 1 tablespoon coconut butter
- 1/4 cup hazelnuts
- 1/4 cup sprouted walnuts
- 1/4 cup raw cacao
- 1-2 drops mint essential oil
- 1 dropperful hazelnut stevia
- Heaping 1/4 teaspoon milk thistle powder
- Sprinkle of kelp
- 1/2 teaspoon chlorella
- 2-3 tablespoons water
- 1 scoop protein powder
- 1 cup ice cubes
Crust Ingredients:
- 1/4 cup pecans
- 1/4 cup coconut
- 1/4 cup hemp seeds
- 1/4 cup hazelnuts
- 1/8 teaspoon Luo han
Instructions
Ice cream Instructions:
- Blend all ice cream ingredients in a high-speed blender starting on low and using a tamper
- Blend until a creamy texture.
- Scoop into the pan and spread onto the crust.
- Put in the freezer and let it harden until ready to enjoy.
Add-Ins and Alternatives
- This recipe can be made into a coconut vanilla ice cream by substituting the cacao with either 1 teaspoon vanilla extract or 1-2 teaspoons vanilla powder or leaving out the cacao powder and replacing the hazelnut stevia with vanilla stevia.
- For a nutty variation, stir in a handful of pecans or pistachios after the ice cream is blended. For a richer coconut taste, substitute 2-3 tablespoons of coconut milk for the water.
Crust Instructions:
- Process all the ingredients in a food processor.
- Smooth a little coconut oil around the sides of a small round springform pan to prevent sticking.
- Press the crust into the pan lined with nonbleached organic paper to about 1/4 inch thick or as desired.
Nutrition
Calories: 125kcalCarbohydrates: 3gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 3mgPotassium: 73mgFiber: 2gSugar: 1gVitamin A: 36IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!