Blueberry Cardamom Ice Cream CakeCrust:
1 1/2 cups nuts (I used almonds)
4 pitted, medjool dates
In a food processor, grind the nuts a bit. Add the dates and continue processing until the mixture forms a dough.
Press into the bottom of a 6-8" springform pan.
Ice Cream Filling:
2 cups macadamia nuts
1 1/4 cup almond milk
1 cup blueberries
1/2 cup agave
1/3 cup melted coconut butter
1 tbs + 1 tsp cardamom
1 tsp pure vanilla extract
1/4 tsp sea salt
1 1/4 cup almond milk
1 cup blueberries
1/2 cup agave
1/3 cup melted coconut butter
1 tbs + 1 tsp cardamom
1 tsp pure vanilla extract
1/4 tsp sea salt
Blend all but the coconut butter, until smooth. Now add the butter and blend again. Pour over the nut crust. Freeze until set.
To Serve: Remove the cake from the freezer and let soften in the fridge for a few hours, or until it is just soft enough to slice. Garnish with bluberries and serve immediately.
Note: A blueberry sauce would also work well on the cake. Simply blend blueberries with lemon juice and agave, to taste.
No comments:
Post a Comment