- Hide menu
Though this is an ice cream cake, I did a timed test to see how long it can stand up to 70 degree (F) room air. It did great for 60 minutes, after that it started to soften.
As the recipe name indicates… this is a “cake”, an ice cream cake. You can either enjoy it in cake form or you can place it in the ice cream machine and enjoy it that way. Just skip the crust. Actually, you could still make the crust and crumble it on top of the ice cream when serving. Same with the ganache, it to is perfect as an ice cream topping.
The nice thing, well one of the nice things about this dessert is that you can make it weeks in advance and keep it stored in the freezer. This will take some of that big meal preparation stress off your shoulders. :)
I believe in using ingredients in their purest form, but I am going to share some alternatives to a few of the ingredients just in case you have trouble finding them in a raw version. Pumpkin puree and coconut milk, I have provided links below on how to make the raw versions but if you choose to use canned versions, always aim for organic and those found in BPA-free cans.
If you use canned pumpkin puree, use the plain puree with no other ingredients added. We are using a pumpkin spice in the recipe which will “spice” it up. As far as the coconut milk goes, purchase the full-fat version, it is nice and creamy… perfect for this recipe.
Either way, do your best with what you have available. We are all on a journey towards eating healthier… so I support you were you are. Blessings! Don’t forget to subscribe to get regular email updates, from my kitchen to yours. Blessings, amie sue
Yields 7″ Springform pan
Filling: 5 cups
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Create a layer of filling on top of the crust.
Tap the cake on the counter to bring any bubbles to the surface.
Drizzle the ganache in a random pattern.
Don’t worry about making it look pretty at this point…
With a pointed tip, drag it around the ganache creating a swirl pattern.
Pour another layer of filling over that.
Tap once again on the counter to bring up those bubbles. Be gentle.
Let’s drizzle some more ganache. :)
Swirl once again and be sure to keep the stick on the surface so you don’t over-swirl the bottom layer.
For kicks and grins, lets repeat this process one last time. :) Pour the remaining filling on top.
I thought I would swirl in a little love. :)
One last swirl, I promise.
Place in the freezer for 4+ hours.