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.
Ingredients
Units
Scale
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
Instructions
- Assemble Crust according to Mariel’s instructions.
- Allow crust to cool completely.
- 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.)
- Add all other ingredients (coconut milk, maple syrup, and vanilla)
- 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.
- Once desired sweetness is reached and mixture is blended completely, pour directly on top of cooled pie crust to fill the pan.
- Place pie pan into freezer and allow to cool completely.
- 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.
- Serve with pomegranate seeds on top and enjoy.
Notes
- Recipe for Ice Cream has been slightly adapted from Cheeky Kitchen.
- Prep Time: 60 mins
- Category: Desserts
- Cuisine: American