Rhubarb Cashew Ice Cream Cake
Light, fruity and delicious, this lightly nutty and naturally fruit flavored Rhubarb Cashew Ice Cream Cake Recipe is perfect for a barbecue. And it's guilt free, dairy free, gluten free, soy free, egg free and vegan.
- 1 gala apple (medium)
- 1/2 cup water
- 4 stalks fresh rhubarb ((can substitute with 2 heaping cups of frozen rhubarb))
- 2 tablespoons coconut oil
- 2 pints So Delicious Creamy Cashew, Cashew Milk Ice Cream (Cashew Milk Ice Cream)
- 1 pint blackberries
- 1/2 pint raspberries
- 1/2 pint blueberries
- 1 cup almond flour
- 3/4 cups almond butter
- 1 tablespoon olive oil
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla
- Preheat oven to 350 degrees
Set out cashew ice cream to thaw. It is easier to spread onto the cake into layers when softened.
Coarsely chop the apple and rhubarb.
Add apple, rhubarb and water to a medium sized sauce pan on the stove top on medium for about 3 minutes and then increase heat to medium high. (the point of the added water is to prevent the fruit from burning while it cooks down. If the water evaporates or gets fully absorbed, add a little more water to the mix so that there is always some liquid in the pan)
Cook the rhubarb and apple mixture until reduced, about 9-10 minutes total. The rhubarb and apple should have lost form and look like a puree or thick jam.
Remove the mixture from heat and let cool while covered for about 10-15 minutes. Meanwhile, start the crust
- Mix all crust ingredients together until fully combined.
Spread cake dough evenly and flat over the bottom of a 9 inch spring form pan
Bake cake dough in a preheated oven at 350 degrees for about 20 minutes or until cooked through and slightly paler in color
- Remove from oven and cool completely
- Mash the rhubarb and apple mixture with a fork or potato masher until evenly combined.
Using a strainer over a small serving bowl, drain the rhubarb and apple mixture. You will separate the liquid sauce from the rhubarb pulp. The puree will remain in the strainer and the liquid reduction will be in the serving bowl.
Make sure to drain the rhubarb puree well, extracting as much liquid as possible. Extra water in this mixture will lead to an icy rhubarb layer in your ice cream cake
Reserve the liquid sauce, or rhubarb reduction, for garnishing the cake just before serving.
In a small mixing bowl, mix the rhubarb puree with the coconut oil until evenly combined. Set aside to cool completely
Mix one softened pint of So Delicious cashew ice cream into the rhubarb puree. Mix well making sure that the rhubarb is evenly combined and air is circulated into the mixture. This will be your base rhubarb ice cream layer.
- Spread this Rhubarb ice cream mix over the cooled crust and place in freezer to set. You will freeze until this layer is semi hardened, about 30-45 minutes.
After the first layer is semi-hardened, empty the second pint of cashew ice cream into a mixing bowl. Mix the softened ice cream so that it is evenly soft, but not melted. This will make it easier to layer onto the ice cream cake.
Spread the softened cashew ice cream on top of the rhubarb flavored ice cream layer. It is ok if this cashew layer mixes a little with the rhubarb layer.
Use a spatula or spoon to even out the top of the ice cream layer, creating a flat surface. Freeze until hardened, about 1-2 hours.
When ready to serve, remove side of spring form pan from ice cream cake.
- Drizzle reserved rhubarb sauce around edge of ice cream cake, allowing it to dribble down the sides
- Garnish with mixed berries
- Serve and enjoy
Tools: 9 inch spring form pan, 2 mixing bowls, sauce pan, stove top, spatula, strainer