Ice Cream Cake = Birthday Happiness (Vegan, Raw, Gluten-free!)

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Yesterday was my birthday, and while I may now be 32, some things haven’t changed since I started eating solid food. For example, my undying devotion to ice cream cake. It may be one of the most perfect foods. Somehow, even though I don’t really like cake, when you add ice cream and freeze the whole deal, it’s amazing! This year ice cream cake from the DQ wasn’t going to cut it though. My days of dairy and gluten and buckets of sugar are now days of yore. I took it as a challenge and came up with this insanely, stupidly delicious “cake.”

So, what  do these ingredients have in common? Well, they make a wicked tasty cake. Duh.

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Let’s go layer by layer, shall we? Layer one is a mixture of oats, almonds, dates, and maple syrup, all ground down to a granola bar consistency. Layer two (this one is the real surprise winner) is chocolate avocado mousse. What?! Avocado mousse?! YES. Totally amazing and weird. And finally, layer 3 (this is where I get lazy) is my favorite vegan ice cream from Molly Moon’s here in Seattle, vegan coconut chunk. Oh, I should also mention that between each layer is a very thin layer of coconut shreds. Mmmmmmmm….

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So, to make this baby, let’s also go layer by layer by layer.

Layer 1:

1 cup oats (gluten-free)

1 cup almonds

5 soaked dates, pitted (soaked at least 3 hours)

2-3 Tablespoons of maple syrup

Layer 2:

1 avocado, very ripe

4 Tbsp raw cacao powder

5 soaked dates, pitted (as above)

2 Tbsp maple syrup

Layer 3: 

Your favorite vegan ice cream, softened to an easily spreadable texture

To make, find either a cake pan or I just used a parchment-lined pyrex dish. Start by combining all ingredients for layer one in a food processor or magic bullet until you can easily mold the mixture into a ball and have it stick together. Press it into the bottom of the parchment-lined dish. Place in freezer and freeze for 1-2 hours, until hard.

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Sprinkle layer 1 with shredded coconut. Now, in a food processor or magic bullet, combine all ingredients for layer 2. Evenly spread across layer 1, sprinkle with coconut shreds, and freeze for 1-2 hours.

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For layer 3, taken softened ice cream and spread over layer 2 (make sure layer 2 is fully frozen!). Freeze for another 1-3 hours and serve! Keeps well in freezer, but I won’t lie, it nearly didn’t make it past day 2 in our house.  Enjoy! 🙂

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3 thoughts on “Ice Cream Cake = Birthday Happiness (Vegan, Raw, Gluten-free!)

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