野生蓝莓“冰激凌诞糕” Wild Blueberry Ice Cream Cake

 Anjani 蜂鸟健康TheHummingBird 2023-01-17  原文

野生蓝莓“冰激凌诞糕” Wild Blueberry Ice Cream Cake

野生蓝莓“冰激凌诞糕”

一层香草和野生蓝莓香蕉冰淇淋在甜甜的“诞糕体”之上使这款冰淇淋蛋糕变得如此美味。这个食谱可以加入一些健康的脂肪制成,以获得更美味的效果,也可以用无脂成分制成,以获得更疗愈的美味选择。

诞糕体:

1杯去核椰枣

半杯干桑葚

¼ 杯不加糖的椰丝或干桑葚

香草冰淇淋层:

3个冷冻香蕉

1茶匙纯香草粉或无酒精香草精

¼ 杯不加糖的椰奶或杏仁奶(可选项)

3 汤匙纯枫糖浆

½汤匙鲜榨柠檬汁

野生蓝莓冰淇淋层:

2个冷冻香蕉

¾ 杯冷冻或新鲜野生蓝莓

1茶匙纯香草粉或无酒精香草精

¼杯不加糖的椰奶或杏仁奶(可选项)

3汤匙纯枫糖浆

顶部装饰:

½杯新鲜蓝莓

1到2汤匙纯枫糖浆或生蜂蜜(可选项)

在20-23厘米直径的弹簧扣烤盘(边缘可拆卸的圆形烤盘,避免取出蛋糕时避免用手接触)底部铺上烘焙纸,放在一边。

诞糕体制作:

将椰枣、干桑葚、椰丝或干桑葚在食品混合机中混合。加工3到4分钟,直到所有成分均匀混合至光滑质地(根据需要刮侧面)。用湿手将混合物放入准备好的烤盘中,均匀铺开,将烤盘放入冰箱冷冻室。

香草冰淇淋层制作:

请将冷冻香蕉、香草、椰奶或杏仁奶(如果使用)、枫糖浆和柠檬汁在食品混合机中混合至光滑质地(根据需要刮侧面)、浇在诞糕体上,放回冰箱冷冻室。

野生蓝莓冰淇淋层制作:

将冷冻香蕉、野生蓝莓、香草、椰子或杏仁奶(如果使用)和枫糖浆在食品混合机中混合至光滑质地(根据需要刮侧面)。

小心地将野生蓝莓层铺在香草层上,冷冻至少 2 到 3 小时,或直至凝固。

享用时在诞糕上撒上新鲜蓝莓和少许枫糖浆或生蜂蜜(如果使用)。切片并享用。

提示

该款冰淇淋蛋糕的无脂版本,诞糕体使用干桑葚代替椰丝,并在两个冰淇淋层原料中去除椰奶或杏仁奶。

如果无法获得野生蓝莓,或想尝试另一种浆果,可以使用冷冻黑莓和覆盆子。享用之前让冰激凌软化几分钟。这可以使诞糕更具有奶香味。

野生蓝莓“冰激凌诞糕” Wild Blueberry Ice Cream Cake

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野生蓝莓“冰激凌诞糕” Wild Blueberry Ice Cream Cake

 

WILD BLUEBERRY ICE CREAM CAKE

Makes 4 to 6 servings

A layer each of vanilla and wild blueberry banana ice creams on top of a sweet “crust” makes this ice cream cake oh-so-good. This recipe can be made either with some healthy fats for the most decadent result or fat-free for a delicious and even more healing option.

FOR THE CRUST

1 cup pitted Medjool dates

½ cup dried mulberries

¼ cup unsweetened shredded coconut or dried mulberries FOR THE VANILLA ICE CREAM LAYER

3 frozen bananas

1 teaspoon pure vanilla powder or alcohol-free vanilla extract

¼ cup unsweetened coconut milk or almond milk (optional) 3 tablespoons pure maple syrup

½ tablespoon freshly squeezed lemon juice

FOR THE WILD BLUEBERRY ICE CREAM LAYER

2 frozen bananas

¾ cup frozen or fresh wild blueberries

1 teaspoon pure vanilla powder or alcohol-free vanilla extract

¼ cup unsweetened coconut milk or almond milk (optional)

3 tablespoons pure maple syrup

FOR THE TOPPING

½ cup fresh blueberries

1 to 2 tablespoons pure maple syrup or raw honey (optional)

Line the bottom of an 8- or 9-inch springform baking pan with parchment paper. Set aside.

To make the crust, combine the dates, dried mulberries, and shredded coconut or additional dried mulberries in a food processor. Process for 3 to 4 minutes, scraping down the sides as needed, until smooth. Using wet hands, place the mixture in the prepared baking pan and spread out evenly.

Place the pan in the freezer.

To make the vanilla ice cream layer, combine the frozen bananas, vanilla, coconut or almond milk (if using), maple syrup, and lemon juice in a food processor. Process until smooth, scraping down the sides as needed. Pour on top of the crust and return to the freezer.

To make the wild blueberry ice cream layer, combine the frozen bananas, wild blueberries, vanilla, coconut or almond milk (if using), and maple syrup in a food processor. Process until smooth, scraping down the sides as needed.

Carefully spread the wild blueberry layer on top of the vanilla layer and freeze for at least 2 to 3 hours, or until set.

To serve, top the “cake” with fresh blueberries and a drizzle of maple syrup or raw honey (if using). Slice and serve.

TIPS

For a fat-free version of this ice cream cake, use dried mulberries instead of coconut in the crust and omit the coconut or almond milk in the two ice cream layers.

Frozen blackberries and raspberries also work well in this recipe if you can’t access wild blueberries or want to try another berry variety for this cake.

Let the cake slices soften for a few minutes before eating. This makes the cake even creamier.

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