Clock IconReady in 30 min + 6h People IconServes 8

Vegan Christmas wreath ice cream cake with coconut garnish

Abbot Kinneys ijskrans

Ingredients

Instructions

Serves 8 | preparation time 30 minutes | min 6 hours in freezer

  1. Combine the soaked cashews, Abbot Kinney's Coco Start Natural, maple syrup, the juice and zest of a mandarin orange and salt in a food processor or blender and blend on high speed until smooth.
  2. Line the round baking pan with baking paper and place a small cup or round cutter in the center.
  3. Pour the mixture into the baking pan, cover with aluminum foil and place in the freezer for at least 6 hours.
  4. Remove the ice cream cake from the freezer 10-15 minutes before serving to thaw.
  5. Mix the 100 ml Abbot Kinney's Coco Start Natural in a small bowl with the powdered sugar.
  6. Carefully tip the ice cream cake onto a plate and garnish with Abbot Kinney's Coco Start Natural, fresh raspberries, redcurrants, mint leaves and some rosemary. Enjoy!
Abbot Kinneys ijskrans

Recipe from Tothemoen

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