Crazy Colours Vegan Ice Cream Cake
This crazy colours vegan ice cream cake was a hit at my daughter’s birthday party recently. Although it's not exactly the rainbow cake she requested...
Makes 16 slices
Calories 77.2kcal
Ingredients
- 3 tins coconut milk (1200ml)
- 3/4 cup agave nectar (210g)
- 1 1/2 tsp vanilla bean powder
- 3 tsp vanilla vodka or vanilla essence (15ml)
- 3/8 tsp salt
- 1 1/2 tsp guar gum
- 3-6 drops natural food colouring , in 6 different colours
Method
- Combine all ingredients in a blender and blend until smooth.
- Split into two batches of around 800ml (700g) each.
- Chill mix in freezer for 20-40 minutes (or at least one hour in the fridge).
- Line the bottom of a springform tin with sandwich wrap and store the tin in the freezer until ice cream is ready.
- Churn the first batch in an ice-cream maker until smooth and creamy (about 20 minutes).
- Split ice-cream into three different bowls and add a few drops of food colouring (a different colour in each bowl).
- Stir quickly and thoroughly until the colour is mixed through.
- Blob spoonfuls of each colour into the springform tin, alternating colours so they are evenly distributed around the tin.
- Put tin and ice cream into the freezer and freeze overnight.
- Repeat with the second batch of ice-cream, using three different colours.
- Smooth the top of the finished ice cream cake with a spatula.
- Store cake in the tin in the freezer overnight.
- To remove cake from the springform tin, run a flat knife around the edge of the tin to release the cake from the side, and undo the springform clip.
- Invert the cake over a plate, and gently pull on the sandwich wrap to release the cake from the tin.
- Slice and serve immediately.
- Store any leftover cake in the freezer for up to 3 months.
Preparation
- Before: -
- During: 10 mins (mix) + 20 mins (freeze) + 20 mins (churn) + 10 min (colour)
- After: 2 days (second batch and final freeze)
- Need: Blender, springform tin, ice-cream maker, freezer
Nutrition Information
Serving: 1slice; Calories: 77.2kcal; Carbohydrates: 1.9g; Protein: 0.8g; Fat: 8g; Saturated Fat: 7.1g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.3g; Sodium: 61.2mg; Potassium: 87.2mg; Fiber: 0.2g; Sugar: 0.3g; Vitamin C: 0.8mg; Calcium: 20mg; Iron: 1.3mg