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Fruit Ice Cream Cake

This colourful ice cream cake is naturally flavoured and coloured and is the perfect summer birthday cake.
Prep Time20 mins
Cook Time10 hrs
Total Time11 hrs
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Fruit Ice Cream Cake

      Cake

      • 3 Eggs separated
      • ¼ Cup Maple Syrup
      • 2 teaspoons Vanilla Extract
      • 1/4 Cup Milk of choice
      • 1/3 Cup plus 1/2 Tablespoon Coconut Flour
      • 2 teaspoons Baking Powder

      Mango Ice Cream

      • 500 grams frozen Mango fresh can be used just allow longer for setting
      • ½ Cup Coconut Cream the thickened part of a can of coconut cream/milk that has been left, lid off, in the fridge overnight

      Blueberry ‘Ice Cream’

      • 500 grams frozen Blueberries fresh can be used just allow longer for setting
      • ½ Cup Coconut Cream the thickened part of a can of coconut cream/milk that has been left, lid off, in the fridge overnight

      Strawberry ‘Ice Cream’

      • 500 grams frozen Strawberries fresh can be used just allow longer for setting
      • ½ Cup Coconut Cream the thickened part of a can of coconut cream/milk that has been left, lid off, in the fridge overnight

      Instructions

      INSTRUCTIONS

        Fruit Ice Cream Cake

        • Take the cooled cake and leave it in the tin. Line the sides of the tin with baking paper or cling wrap.
        • Make and then immediately pour the Blueberry Ice cream over the cake. Cover the tin with wrap and place in the freezer for 2 hours to set.
        • After 2 hours make and then immediately pour the Mango Ice cream over the cake. Cover the tin with wrap and place in the freezer for 2 hours to set.
        • After another 2 hours make and then immediately pour the Strawberry Ice cream over the cake. Cover the tin well with wrap (2 layers is best and right on top of the ice cream) and place in the freezer for at least 6 hours to set (it can be left overnight)
        • Take the Fruit Ice Cream Cake out of the freezer at least 20 minutes before serving. It will be quite firm (as the berry ice cream layers set icier than the mango) so using a hot knife to slice the cake can be helpful.
        • Top with cut fruits if desired.
        • The cake will keep, covered, in the freezer for up to 1 week but the ice cream layers may become icy over that time.

        Cake

        • Preheat the oven to 175C/350F.
        • Line and grease a 20cm/8 inch round cake. A spring form tin is best as it will allow for easy serving at the end.
        • Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
        • Whisk the egg whites on medium/high until soft peaks form.
        • Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
        • Continue whisking on medium/high and add the vanilla extract.
        • Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
        • In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
        • Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
        • Pour the cake mixture into the prepared tin and bake for 14-16 minutes, or until cooked through.
        • Remove from oven and allow to cool in the tin.

        Ice Creams (the same instructions apply for each flavour)

        • Place the frozen fruit and the cream in a blender and process until smooth and combined.
        • Use immediatley or if you are not using it in this cake then eat it now!!!