Easter Egg Ice Cream Cakes
These amazing little ice cream cakes have been shared with us by Gabrielle from Kitch'n Thyme. They are grain free, paleo, dairy free, and refined sugar free, but full of love and Easter cheer! Delicious coconut ice cream, with warm flavours of ginger and chocolate to complement! You can drizzle them with some dark chocolate for a little extra decadence.
Recipe Tester Feedback: "Who doesn't love ice cream, ginger and chocolate? I found it a bit fiddly putting the eggs together but the end result was definitely worth the effort. An awesome taste sensation!" - Sharree
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 10 minutes
Cooking Time 1 hour
Setting Time 6 hours
Can be frozen
- Coconut and ginger ice cream:
- coconut cream - 400ml tin, 100%
- coconut milk - 400g
- coconut sugar - 80g
- egg yolks - 4
- vanilla - 1 tsp, essence
- glace ginger - 20g
- Chocolate, date and ginger cakes:
- glace ginger - 40g
- dates - 100g
- bicarb soda - 2 tsp
- almond meal - 80g
- arrowroot - 60g
- coconut flour - 20g
- cacao powder - 20g
- coconut sugar - 2 Tbsp
- eggs - 4, large
- coconut oil - 100g
- coconut milk - 60g
Coconut and ginger ice cream:Coconut and ginger ice cream:
- Place the coconut cream (400ml), coconut milk (400g), coconut sugar (80g), egg yolks (4) and vanilla (1 tsp) into the bowl. Program 8 minutes / 90C / Speed 4. The mixture should be thickened slightly (enough to coat the back of a spoon).
- Pour into a bowl and place over an icebath to cool quickly, before placing the mixture into a shallow container. Cover and place into the freezer for 3-4 hours or until firm but not completely frozen.
- Add the ginger (20g) to the bowl. Chop Speed 5 / 5 seconds. Set aside.
- Remove the ice cream from the freezer and cut into small cubes. Place into the bowl and blend Speed 9 / 20 seconds. Scrape down sides.
- Add the reserved ginger. Whip Speed 4 / 10 seconds.
- Spray silicon Easter egg moulds with coconut or olive oil then pour the icecream into the moulds and freeze for a further 1-2 hours or until firm. Remove from the moulds once frozen and place into a suitable container and place back in the freezer until ready to serve.
- Wash out the moulds to bake the cakes in.
Chocolate, date and ginger cakes:
- Preheat the oven to 160C.
- If you need to make your own almond meal, add almonds (80g) to the bowl now. Grind Speed 8 / 8 seconds. Set aside.
- Place the ginger (40g) into the bowl. Chop Speed 5 / 5 seconds. Set aside.
- To make the cakes, place the dates (100g) into a small bowl covered with boiling water and add half of the bicarb soda (1 tsp only). Leave to soften for 5 minutes.
- Place the almond meal (80g), arrowroot (60g), coconut flour (20g), remaining bicarb soda (1 tsp), cacao powder (20g), sugar (2 Tbsp), eggs (4), coconut oil (100g) and coconut milk (60g) into the bowl. Mix Speed 6 / 10 seconds. Scrape down sides.
- Drain the dates off the excess water and place them into the bowl. Process Speed 6 / 10 seconds.
- Add the reserved ginger. Process Reverse+Speed 6 / 5 seconds.
- Place 2 x 6 hole silicone Easter eggs moulds onto a large baking tray. Spray the moulds with coconut or olive oil spray. Pour the batter evenly into the 12 easter eggs moulds (1/3 cup capacity each).
- Bake the cakes for 20-25 minutes or until cooked through.
- Once cooked, leave to cool in the moulds for 10 minutes before transferring to a wire rack to cool completely.
- Once the cakes are cooled, slice off the uneven edge so you end up with a flat surface and a 1/2 egg shape from the mould. Reserve those pieces for crumbling onto the plates.
- To assemble the cakes, crumble the reserved bits of cake onto plates and top with 1/2 icecream egg, flat side up. Then place 1/2 a cake egg on top of the icecream. You can serve as is or pour over a little organic melted chocolate or homemade chocolate. You really see the pretty pattern on the cakes without the melted chocolate, but having the melted chocolate also is very yummy! So it's up to you!