MARBLE ICE CREAM CAKE 🍰🍰🍰

Hello my Dearest Foodies,

Originally, I planned to make two mini cakes, but then I changed my mind, which was a huge mistake. Not that the cake isn’t delicious, quite the opposite, however, cutting it and trying to take photos was almost impossible lol. It was too frozen or it was melting, but no happy medium. That’s why I have only two photos. Oh well, the main thing is that this dessert is yummylicious, easy to make and cost effective.

I am also including my TIRAMISU MINIS RECIPE, to give you a better idea about the size of the mini cake forms, which I really think is the right size for this Ice Cream Cake.

MARBLE ICE CREAM CAKE
Chocolate Ice Cream Cake with Walnuts and Rum
Vegan – Gluten Free - Refined Sugar Free
Author: Lena’s Vegan Living

INGREDIENTS

BOTTOM LATER
• Quinoa 1/2 cup (follow the cooking instructions on the package)
• Almond flour 1/2 cup
• Dates 1/2 cup (pitted and soaked for 15min)
• Virgin coconut oil 1tbs cup (melted above steam)
• Rum extract 1 tsp
• Walnuts ¼ cup
• Spring form 7 inch or 2 mini spring cake forms 4 inch

PROCESS
• Grind the walnuts in the food process by pressing pulse button, but make sure they remain chunky and set aside.
• When ready, start blending the dates by pressing pulse few times.
• Scrape the sides and blend on full speed until smooth.
• Add the rest of the ingredients except walnuts and continue blending by pressing pulse.
• Scrape the sides and blend on full speed until smooth.
• Transfer the mixture into a bowl and mix with walnuts.
• Cover with lid or plastic and place it into a refrigerator for couple hours.
• When ready, divide the mixture into 2 equal parts if you are making two small cakes.
• Roll each part into your palms and place it at the bottom your cake form.
• Press down with your fingers until you get flat surface.
• Place it back into a refrigerator.

CACAO ICE CREAM LAYER
• Fully ripe bananas 4 to 5
• Coconut cream ¼ cup
• Cacao 1tbs
• Rum extract 1 tsp
• Chop stick

PROCESS
• Blend all in a blender, transfer into a bowl and place it into a refrigerator

CHOCOLATE ICE CREAM LAYER
• Fully ripe bananas 4 to 5
• Coconut cream 1/4 cup
• Dark Chocolate Unsweetened 1/4 cup (melted above steam)
• Rum extract 1 tsp

PROCESS
• Blend all in a blender.
• Fill half of each cake form with the chocolate layer and another with the lighter cacao layer.
• With the chopstick, make a marble effect swirl and place it into a freezer for minimum 4 hour.
• Transfer cakes from the freezer to a refrigerator before serving for at least 30min.
• You may decorate with chocolate and serve.

SEE ALSO:
TIRAMISU MINIS RECIPE

THANK YOU FOR VISITING & BON APPETIT
MORE RECIPES AT Lena's Vegan Living