Guest Post: Vegan & Paleo Vanilla Ice Cream Cake

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"I spent 10 years creating and testing recipes for this cookbook, it's my proudest creation!"

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300+ Recipe Digital Cookbook

"I spent 10 years creating and testing 1000's of recipes for this cookbook, it's my proudest creation!"

- Mariel, Author & Founder

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I have an awesome recipe for you today. This one is extra special, because it’s from my dear sister-in-law, Bonnie Lewis from Bonnie the Baker. I am beyond thrilled that she created a special and delicious Vegan and Paleo dessert just for us.

From Bonnie:

At what point in our lives do we go from having opinions to have convictions? An old pastor of mine once said that as he got older, his list of convictions got shorter and his list of opinions got longer. I guess this means that as he learned more and more he allowed his mind to be changed, and things that he once felt very rigid about became a part of a category in which he held his thoughts loosely. On the other hand, his list of convictions were few, but that much stronger.

You see, the thing about opinions and convictions are that opinions are often determined by our life circumstances while convictions are time-tested, well thought out, I’d-die-on-that-hill, beliefs. It takes a strong person to have well-educated opinions and an even stronger one to have firmly established convictions.

Mariel is an example of both. She is a woman who holds fast to what she believes in yet she is always open to learn, to explore, and to humbly consider a new view. And if she never did, we would never have the pleasure of reading all of these wonderful recipes! I admire Mariel in so many ways, but I especially am encouraged by her conviction to treat her body with care. In the Good Book, our bodies are described as temples, as something that is sacred and deserves careful consideration.  What we fill our minds, hearts and bodies with matters. The people that we surround ourselves with make a difference. The food that we eat and the drink we consume aren’t just ways to satisfy a craving, but they are spiritual matters.

And so, if we are going to eat cake, let’s have one with ingredients that will make us feel good. Alive. Invigorated. Healthy. Happy. Thank you, Mariel for inspiring change in all of us, and reminding us that what we eat makes a difference that travels beyond our physical bodies and into the deep parts of ourselves. And, thank you for your blog.  Because each day, although we live far away, I get to read your blog and I find myself in the midst of your good company.

 

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Guest Post: Vegan & Paleo Vanilla Ice Cream Cake

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• Author: Bonnie Lewis from Bonnie the Baker
• Total Time: 60 mins
• Yield: 9" pie 1x

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Description

A delicious and healthy dessert recipe that is gluten-free, dairy-free and Paleo approved. A Guest Post: Vegan & Paleo Vanilla Ice Cream Cake.

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Ingredients

Units USM Scale 1x2x3x

For the Crust

• Recipe for Paleo Crust
• 3 cups walnuts
• 1 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3 tbsp Earth’s Best Vegan Butter Substitute

For the Ice Cream

• 2 cups raw cashews
• 2 cups unsweetened coconut milk (from a carton)
• 1/2 cup 100% pure maple syrup (you may want to add this in increments depending on how sweet you’d like your ice cream)
• 1 tbsp vanilla extract

For the topping

• Pomegranate seeds

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Instructions

1. Assemble Crust according to Mariel’s instructions.
2. Allow crust to cool completely.
3. Place Cashews into Blendtec or Vitamix. (If you are using a standard blender then be sure to soak your cashew overnight. Place Cashews in a bowl and fill with water until all the cashews are submerged. Once they have been soaked overnight or for 8 hours, drain the water before placing into standard blender.)
4. Add all other ingredients (coconut milk, maple syrup, and vanilla)
5. Blend completely until all nuts have been blended and your mixture is thick and creamy. If you have decided to add your maple syrup in increments, now is a good time to see if you’d like to be sweeter. If so, add a bit more and pulse 4-6 times until the maple syrup is blended. Taste and repeat if necessary.
6. Once desired sweetness is reached and mixture is blended completely, pour directly on top of cooled pie crust to fill the pan.
7. Place pie pan into freezer and allow to cool completely.
8. When ready to eat, take out of freezer 5-10 minutes before you’d like to serve in order to allow it to thaw enough to make for an easy cut.
9. Serve with pomegranate seeds on top and enjoy.

Notes

1. Recipe for Ice Cream has been slightly adapted from Cheeky Kitchen.

• Prep Time: 60 mins
• Category: Desserts
• Cuisine: American