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Vegan Chocolate Coffee Ice Cream Cake Recipe by Anna-Jane Kingston

Thyme to Eat Chocolate and Coffee Ice Cream Cake

Who remembers those Sunday’s when it was all about the Romantica Ice Cream Cake at the end of dinner? Well, as I concocted and perfected this new recipe, those childhood memories came flooding back! From freezer to plate, those ten minutes of waiting for the ice cream cake to defrost to edible form were quite hellish but also really exciting.

This Chocolate Coffee Ice Cream Cake isn’t quite as calorific as Romantica but it tastes equally as indulgent, with sneaky health benefits thrown in like Vitamin E and fibre. Not only that though, this ice cream cake is buzzing with caffeine and chocolate – taking you to a happy place. Caramel flavours, with notes of vanilla and coffee make this such a blissful dessert.

Ingredients:

Base
– 1 ½ cup pecan nuts
– ¾ cup pitted dates
– Pinch Himalayan, or Sea Salt
– 1 tsp vanilla extract
– 1 tsp water

Filling
– ½ cup freshly brewed espresso coffee
– 1½ cups cashews (soak them in water for a few hours first)
– 1 cup almonds, or hazelnuts
– ½ cup maple syrup
– ½ cup almond milk
– 3 tbsp Bailey’s, or other coffee liquor (optional)
– 2 tbsp melted coconut oil
– 1 tsp vanilla extract

Topping
– 125g 70% dark chocolate, melted (or milk chocolate if you prefer)

Method:

Base
1. Blitz all the base ingredients in a food processor or bullet, the mixture will be coarse and sticky.
2. In a 6” cake tin, spread out the base mix evenly by pressing down and smoothing out with the flat of a knife. It should be about 1cm in thickness.
3. Place the pan in the freezer while you work on the filling.

Filling
1. Blend all the ingredients in a blender until smooth
2. Remove the cake tin from the freezer and add the filling, place back into into the freezer.

Topping
1. When the filling is fully frozen (overnight or five hours later), carefully remove the cake from the pan.
2. Pour the melted chocolate over the cake and grate/shave some chocolate on top.

To serve:
Keep the cake in the freezer and defrost at room temperature for about 15- 20 minutes before serving. Store any leftover cake in the freezer covered with some cling film.

RECIPE BY ANNA-JANE KINGSTON

Anna Jane Kingston
I’m an Irish food blogger from Donegal, and I am obsessed with food – and in particular, clean & healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I always try to make my recipes adaptable – to help suit a wide variety of eaters, so I like to think there’s something for everyone here. I hope that my blog Thyme to Eat may inspire and  bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!

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