This gorgeous berry cake will never disappoint. Dairy free and Gluten free but it doesn’t have to be. You choose!
SERVES 8-10
- 475ml vanilla bean, PANA ice cream
- 400ml coconut cream, that has been refrigerated for 24hrs
- 1tsp vanilla bean paste
- 1tsp ground ginger
- 250g fresh raspberries
- 250g fresh blueberries
- 250g fresh strawberries
- 100g pistachio’s nuts
- 100g coconut oil or butter
- 250g GF gingernut biscuits
METHOD
- Line a loaf tin with baking paper, leaving enough either side to be able to pull the cake out once it has set
- Let the ice cream sit on the bench to soften
- Cut the strawberries up and wash the berries
- Blend the gingernut buscuits together. Once well blended add the coconut oil or butter and make a dough like consistency
- Add the crumb mixture to the base of your loaf tin
- Whip the cold coconut cream that you have left in the fridge overnight
- Add the ginger and vanilla paste and whip
- Once the coconut cream is well whipped add the ice cream and mix together
- Add the berries and the pistachio’s
- Add one layer of cream and berries mix on top of the crumb and then add another layer of crumb and repeat until the tin is full
- Place in the freezer to set
- When ready to serve add fresh berries and whipped coconut cream if you wish
CALORIES PER SLICE = 399
PRO 1.9G
CARBS 40.5G
FATS 24.7G