Blueberry Ice Cream Cake

16. April, 2009

I often make treats from blueberries in the autumn since the only berries we get in Iceland are blueberries and bilberries (and redcurrants). When they have survived the Icelandic summer and just before it starts freezing again in September, you have to be quick and gather these wonderful treats. This ice cream is packed with healthy fats, antioxidants, iron, calcium and protein. It is also egg free, gluten free, lactose free and vegan. Oh and it is also delicious.

Note that you will need to allow time for soaking and freezing. You will not need an ice cream maker to make this ice cream however a food processor (or a very good blender) is essential. You will also need a round spring form cake tin 21 centimetres (8.3 inches) in diameter, 5 centimetres (2 inches) deep

If you use frozen blueberries, allow them to thaw for at least 30 minutes before using.

E-mail recipe

Print recipe

Add to Favourite Recipes

A gorgeous ice cream cake, packed with antioxodants

0 comments

This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Vegan

Blueberry Ice Cream Cake

Makes one ice cream cake

Ingredients

For the base:

75 grams (2¾ oz) cashew nuts
65 grams (2¼ oz) almonds
40 grams (1½ oz) pitted dates
3 tablespoons agave nectar

For the ice cream filling:

150 grams (5 oz) blueberries (fresh or frozen)
125 grams (4¼ oz) cashew nuts
120 grams (4 oz) Brazil nuts
65 grams (2¼ oz) macadamia nuts
375 millilitres (12¾ fluid oz) soy milk
150 millilitres (5 fluid oz) agave nectar
4 tablespoons coconut oil
¼ teaspoon salt (Himalaya or sea salt)

Preparation

Start with the base. Place the 75 grams cashew nuts, 65 grams almonds and 40 grams dates in a small bowl. Soak in warm water for a few hours.
Next prepare the nuts for the filling. Place the 125 grams cashew nuts, 120 grams Brazil nuts and 65 grams macadamia nuts in a medium bowl. Soak in warm water for a few hours.
Drain the liquid from the dates and nuts for the bottom and place in a food processor along with the 3 tablespoons agave nectar. Blend for 1 minutes. You might need to scrape the sides of the bowl. Continue blending for 1 minute or until everything is well mixed together with no large bits left.
Now, cover a round spring form cake tin 21 centimetre (8.3 inch) in diameter, 5 centimetres (2 inch) deep, with cling film.
Press the ingredients of the food processor (the nuts/dates mixture) firmly into the bottom of the cake tin.
Drain the liquid from the nuts for the filling. Place in a food processor. Mix for 1 minute. You might need to scrape the sides of the bowl. Continue blending for 1 minute. Add the 375 millilitres soy milk, 150 grams blueberries, 150 millilitres agave nectar and ¼ teaspoon salt. Mix for 2 minutes. Add the 4 tablespoons coconut oil and blend for 15 seconds.
If using an ice cream maker: Transfer to an ice cream maker and freeze-churn for about 30 minutes, until it has the consistency of soft-scoop ice cream. Pour the filling into the spring form cake tin.Then transfer to the freezer.
If you do not have an ice cream maker: Pour the ice cream mixture into a polythene freezer box and freeze for 1 hour.
Pour the filling into the spring form cake tin. Transfer to the freezer.
Remove the cake tin and the cling film before serving and allow the ice cream cake to sit at room temperature for at least 30 minutes before cutting.
Serve with warm blueberry and vanilla sauce and extra blueberries.

Tips

You can use other berries instead of the blueberries. Use any seasonal berries you can find.
Use oat cream or soy cream for a richer ice cream cake.
You can use almond milk, oat milk, rice milk or semi-skimmed milk instead of the soy milk.