Recipe of Speedy Berry ice cream cake 🍨🍓🍒

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, berry ice cream cake 🍨🍓🍒. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Berry ice cream cake 🍨🍓🍒 is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Berry ice cream cake 🍨🍓🍒 is something which I have loved my whole life.

Top the ice cream with the second cake layer. When ready to serve, remove the ice cream cake from the freezer and, using the overhanging plastic wrap to help remove the cake from the pan, invert the cake onto a serving platter. Working quickly, spread ice cream mixture in an even layer over cooled cake with a small offset or rubber spatula. In a small bowl, stir sorbet until spreadable.

To get started with this recipe, we must prepare a few components. You can have berry ice cream cake 🍨🍓🍒 using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Berry ice cream cake 🍨🍓🍒:

1. Make ready Base: 1 cup unsweetened shredded coconut
2. Take 1 cup almonds
3. Take 3 tbsp coconut oil
4. Make ready 2/3 cup dates
5. Make ready 1/2 tsp vanilla extract
6. Take Ice cream layers: 200 g frozen blueberries
7. Get 3 large banana about 450 g
8. Make ready 1 and half tsp vanilla extract
9. Get 200 g frozen blueberries
10. Get 200 g frozen raspberries
11. Get Decoration: 150 g mixed frozen berries

Spoon this ice cream mixture on top of the cooled base. This light and fruity ice cream cake is the perfect finish to a summer dinner party. Repeat the process with the remaining ice cream, blueberries and strawberries. Spoon the last of the ice cream over the strawberries and freeze overnight.

Instructions to make Berry ice cream cake 🍨🍓🍒:

1. Put all the ingredients for the base into a food processor and pulse until smooth. Transfer the mixture to a springform pan (diameter 20cm) and press down to form an even base.
2. To make the blueberry layer, pulse the frozen blueberries, 1 banana (150g), and 1⁄2 tsp of the vanilla extract in a food processor until you have a creamy ice mixture. Spread this over the muesli base and smooth the surface. Transfer to the freezer for 1–2 hours, until the bottom layer has set.
3. To make the blackberry layer, pulse the frozen blackberries, 1 banana (150g), and 1⁄2 tsp of the vanilla extract in the food processor. Spread this mixture over the first layer and smooth the surface. Return to the freezer for another 1–2 hours, until the middle layer has set.
4. To make the raspberry layer, pulse the frozen raspberries, the remaining banana, and the rest of the vanilla extract in the food processor. Spread this mixture over the second layer and smooth the surface. Return to the freezer for a final 1–2 hours, until this top layer has set.
5. Let the cake defrost for 30–45 minutes before serving and decorate with frozen berries and lilac blossoms, as desired.

Repeat the process with the remaining ice cream, blueberries and strawberries. Spoon the last of the ice cream over the strawberries and freeze overnight. This amazing cake is refined sugar-free, gluten-free and nut-free, and has the option of being dairy-free, too. It's quite an incredible cake - it tastes like you're eating sorbet, ice cream and cookie base in cake form! Assemble cake: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface.

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