Vegan vanilla Ice cake with caramelized walnuts | Dessert
Ready in 7 hours
Serves 8
Your classic ice cake just got an upgrade! A must-try.
Ready in 30 min + 6h Serves 8 Vegan Christmas wreath ice cream cake with coconut garnish
Ingredients
Instructions
Serves 8 | preparation time 30 minutes | min 6 hours in freezer
- 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.
- Line the round baking pan with baking paper and place a small cup or round cutter in the center.
- Pour the mixture into the baking pan, cover with aluminum foil and place in the freezer for at least 6 hours.
- Remove the ice cream cake from the freezer 10-15 minutes before serving to thaw.
- Mix the 100 ml Abbot Kinney's Coco Start Natural in a small bowl with the powdered sugar.
- 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!
Recipe from Tothemoen
