PLEASE CHECK BACK SOON!
PLEASE CHECK BACK SOON!
Today it's my birthday! (Wheeeeeee!!)
I love birthdays - mine as much as other people's. I'm trying to forget my age, because heaven knows I rarely act it, and each time it gets higher I freak out a little. Mum was awesome and hosted lunch at her place for the family - 2 babies, 7 kids (under 8 years old) and 13 adults. My Mum rocks!
The hardest part about birthdays for me is cake. Following the AIP lifestyle means baked goods are few and far between, it's just so hard to make a good cake without eggs. I did get excited when I found a recipe on Pinterest for a cake that met all the dietary requirements for me, but it turns out that sourcing palm shortening around here was harder than I expected. So we went with Plan B: ice-cream cake!
Now, you might be wondering how you can make an ice-cream cake without dairy, or soy. The answer is bananas! A while ago someone posted a video on my Facebook timeline showing how you can make ice-cream from bananas. Unfortunately I'm not able to find it at the moment so I can't credit the person who created it, but as soon as it comes up on my memories I'll post the link here.
Photo credit to my sister Tammiey.
Choc-berry Ice-cream Cake
7 small-medium bananas
270ml tin coconut cream (I use Ayam brand)
2 Tbl cocoa
3/4 cup frozen berries
Whipped coconut cream & fresh berries, for decorating
Trace around the base of a spring-form tin on baking paper. Cut out circle and place in bottom of tin.
Place bananas in a food processor until pureed. You might need to do this in several batches depending on the size of your food processor bowl. Pour in coconut cream and process until well combined (do this in the last batch if needed). Pour puree into a container and freeze for 2-3 hours.
Take frozen puree out of the freezer and leave for 10-15 min to soften. Take berries out of the freezer at the same time so they soften too. This puts less stress on the food processor.
Cut the frozen puree into squares and put half into the food processor bowl. Add cocoa and process until smooth and well mixed. Pour into spring-form tin and smooth out with the back of a soup/dessert spoon.
Rinse out food processor bowl then add remaining frozen puree and berries. Process until smooth and well mixed. Pour onto chocolate layer and smooth down with back of a spoon.
Cover tin with foil and place in freezer overnight.
Take ice-cream cake out of the freezer about 20 min before serving to make it easier to take the ring off the tin. Slowly release the spring and gently take the ring off the base.
Decorate with whipped coconut cream and fresh berries (I used blueberries because our local Aldi store had them on special)
To make whipped coconut cream:
Leave tin of full fat coconut cream in the fridge overnight. This causes the cream to separate from the water and go solid. Scoop out the hardened cream and put into a glass or ceramic bowl (or the bowl of your stand mixer). Whip until medium soft peaks form. Optional: add 1 Tbl pure icing sugar while beating.