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Vegan macadamia and salted caramel ice cream cake

Creamy homemade coconut ice cream, salted caramel sauce and roasted buttery macadamias, this combination of real food ingredients is a show stopper for your next dessert. Gluten free, dairy free and vegan friendly. Recipe by nutritionist Casey-Lee Lyons, Live Love Nourish @livelovenourishaus
5 from 1 vote
Servings 10 people
Course Dessert
Preference Vegan
Perfect for Decadent Dessert
Skill level Moderate

Ingredients
  

Base

  • 1 cup macadamia nuts
  • 1 cup shredded coconut
  • 1/2 cup Medjool dates approx 6, pitted & chopped
  • 60 ml coconut oil melted
  • Pinch sea salt

Ice cream filling

  • 4 x 400 ml full fat canned coconut milk refrigerated overnight
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp vanilla beans powder or pod
  • Pinch sea salt
  • 3/4 cup macadamias roasted

Caramel sauce

  • 1/2 cup coconut sugar
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 400 ml coconut milk
  • Pinch sea salt
  • Extra roasted macadamias to serve

Instructions
 

Base

  • In a blender or food processor pulse base ingredients to a nutty crumble. Press into a pre- chilled, lined spring form cake tin. Place in freezer to firm.

Ice cream

  • Scoop out coconut cream (solids only) from cans. (Reserve coconut liquid for another use). Using electric beaters whip together coconut cream solids until thickened (approx 5 mins). 
  • Add maple syrup, vanilla and sea salt. Mix to combine. Return to fridge to chill.
  • Pour into an ice cream maker & set to machine instructions (churn approx. 30 mins). Make sure your ice cream machine’s freezer base is pre-chilled. Once soft serve consistency add macadamias & fold through. *If you don’t have an ice cream maker see notes below.
  • Pour on top of cake base. Cover with wrap to prevent ice crystals. Place in freezer to set for min 4-6 hours or overnight.

Caramel

  • In a small saucepan whisk together coconut sugar and water. Over medium heat whisk regularly, adding coconut milk, vanilla & sea salt. Whisk to combine over low heat until thickened.
  • When ready to serve, take cake out of freezer for 10 mins to slightly soften. Pour over caramel and add roasted macadamias just before serving.

Notes

If you don’t have an ice cream maker pour coconut cream mixture into a freezer proof bowl & mix by hand every hour and then refreeze for up to 4- 6 hours. Skipping this step will still work, the result is less creamy / more icier but still delicious! Using an ice cream maker or hand mixing will produce the creamiest results. For a time-saving option, you can use store bought vegan vanilla ice cream. Simply soften and mix through macadamias before spreading over base.
Make sure you use full fat, premium coconut milk for creamy results. Avoid light coconut milk with a high water content.

Nutrition

Calories: 540kcalCarbohydrates: 32gProtein: 4gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gSodium: 33mgPotassium: 418mgFiber: 5gSugar: 23gVitamin A: 11IUVitamin C: 2mgCalcium: 58mgIron: 3mg

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