Cherry Ice Cream Cake Recipe
By Lena's Vegan Living
🔪Prep Time: 15 mins
👩🍳Cook Time: 30 mins
1 ½ cup of raw cashews soaked for 6 hours and rinsed
¼ cup of water
¼ cup of maple syrup you may add more if you like
1 tsp pure vanilla extract
½ cup of canned coconut cream
Blend all until smooth transfer to a bowl and place into a refrigerator.
1 ½ cup of pitted cherries
¼ cup maple syrup
¼ cup canned coconut cream
Blend until smooth and transfer to a bowl.
60 grams of dark chocolate
1 tbsp coconut cream
2 tbsp maple syrup
Melt above the steam in double boiler while stirring.
1Line your pan with plastic wrap.
2By using sauce or regular spoon, start with vanilla layer applying the drizzle lengthwise.
3Drizzle cherry layer second, then repeat several times until your vanilla bowl is empty. Also make sure you finish with vanilla layer.
4Place into freezer for 8 hours.
5Take the ice cream cake out of the freezer and place on the kitchen counter for about 15minutes, or until it’s easy to pull out.
6Place it on a tray or flat plate upside down and careful peel the plastic off.
7Transfer it back to a freezer and make the chocolate ganache.
8When ready, drizzle the chocolate ganache on top and decorate with cherries.
The Easiest Passion Fruit Cake You Will Make Ever At Home Recipe | Healthy Vegan Passion Fruit Tart Recipe In 4 StepsBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.