Tuesday, December 24, 2013

Vegan Pineapple Coconut Ice Cream Christmas Cake

I've never been a fan of Christmas Plum Pudding and custard, so this year I've decided to make my own vegan Christmas dessert to share with my family. This dessert requires very little cooking and can be prepared a few days in advance - or the night before, considering I'm posting this on Christmas Eve. 

With temperatures set to hit the 30s in Victoria, this ice cream cake is the perfect end to your Christmas meal.


300g Pitted Dates
30g Hazelnut Meal
20g Desiccated Coconut
400ml Coconut Milk
700g Pineapple Pieces
1 Frozen Banana
12 tsp Norbu


Combine the dates, desiccated coconut, hazelnut meal and 4 tsp of Norbu in a blender. Pulse until the dates have been broken down into small pieces. Lightly spray a rpund springform pan with some coconut oil and press the date mixture to create the base for the cake. Place the base in the fridge or freezer to firm up while you make the filling. 

Blend together the coconut milk, frozen banana, half the pineapple and 4tsp of Norbu until smooth. 

Pour on top of the date base and place in the freezer for several hours to set completely. 

Take the other half of pineapple and the remaining 4tsp of Norbu, placing it into a saucepan and cook over a high heat. Bring to a boil and simmer away for 7-10 minutes, until the juice has thickened up. 

Remove from the heat and place in the fridge to cool and thicken further.

Once cooled, I took half of the pineapple jam and blended until somewhat smooth. 

I spread an even layer of it on top of the cake, returning it to the freezer for an hour or two to firm up. 

Take the other half of the jam and decorate the top of the cake however you please. 

Keep the cake in the freezer until ready to eat. You may want to let it defrost for 5-10 minutes, or until you can manage to cut through it with a knife. Serve it up and enjoy!

Makes 10 serves

Macros per serve

233 calories
2.2g protein
9.7g fat
34.4g carbs
31.2g sugar
4.4g fibre

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