Eeks!! I know I've been totally MIA for a while. Ah, you know how it is with summer - busy busy busy, and who has time to sit in front of the computer for hours when it's hot and sunny outside?! Actually, I haven't had many creations for a while, with all the activity going on - but it's indeed a great time of year wi th all the goodies being pumped outta the garden. Today I was picking fresh sugarsnap peas and zucchinis, which got me thinking about the pasta primavera I made last summer...Mmmm. I also picked raspberries and will be picking mountains of blueberries next week! Anywho, that note brings me to the flavour of today...
Ok, so onto some cake now. I realize that you've already seen the recipe if you've been following my blog, but I want to share it again anyway - nothin like a little refresher here and there, plus here's a bit of a twist on the original idea.
With company coming last weekend, it was time to whip up a summery dessert. Of course, I thought and thought about it, as I tried to come up with something that was cool, refreshing, and leaning towards the lighter side. I thought of ice cream right away, and then realized that with long hours at work, I just didn't have the time to get the ol' ice cream maker out for the whole process. Welcome, ice cream cake! Whip up a crust, pour the ice cream filling on top, and pop it into the freezer. Done!
Blueberry Cardamom Ice Cream Cake
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
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.
Yummm, give it a try this summer while the berries are in season 🙂 Enjoy!