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Creamy cherry lemony delight
One tasty vanilla ice cream that is layered with delicious cherry sauce with a dash of lemon. It is a combo of divine vanilla aroma, taste of sweet cherries, hint of lemon zest, and a slight crunchiness of pistachios and almonds.
To make creamy delightful vanilla ice cream I used vegan liquid whipped cream and homemade vegan cream cheese, some sugar powder and vanilla sugar. To the first (bottom) layer I added some chopped and toasted almonds, and to the second (upper) layer I added some chopped pistachios.
For this particular occasion I’ve used store bought cherry sauce to which I added lemon zest.
Homemade version of cherry sauce is quite simple to make; it requires some cherries, a bit of water, some sweetener (preferably natural), and a bit of corn starch powder. Cherries ( seedless, approx. 280 gr) should be cooked in water with some natural sweetener or sugar, it should simmer over low heat for 7-10 min. At the end it should be thickened with a approx. 1-2 tbsp. of starch that has been dissolved in couple of tbsp. of water.
This creamy ice cream dessert should stay 6-8 min. out of freezer before slicing.
The recipe for this delicacy can be found below the image section.
Ice Cream Cake With Cherries & Pistachios
Vegan ice cream cake with the taste of vanilla, lemon and cherries
Equipment
- Mixer
- Cake mould, diameter 20 cm.
Ingredients
- 145 gr of vegan cream cheese, homemade or store bought;
- 0,6 l of liquid vegan whipped cream;
- 2 tsp. of vanilla sugar;
- 5,5 tbsp of sugar powder;
- 500 gr of cherry sauce, homemade or store bought;
- zest of 1 lemon.
For the bottom ice cream layer:
- 40 gr of soaked and peeled off almonds, toasted and chopped.
For the upper ice cram layer:
- 55 gr of chopped pistachios.
For the decoration:
- 60 ml of liquid whipped cream, for decoration.
Instructions
- Whip the cream into a stable foam with vanilla sugar, then add sugar and keep mixing until it is well incorporated. Add vegan cream cheese and mix well. Divide into 2 equal parts: add almonds to the first (bottom) part and stir, then add pistachios to the second (upper) part and stir.
- Pour the first (bottom) part -with almonds- into a 20 cm cake mould, level it out and let it freeze for 35 min or until it's firm.
- Mix cherry sauce with lemon zest. Divide into 2 equal parts.
- Take the cake out of the freezer and pour one part of cherry sauce over it, return it back to the freezer for 20 min. or until it's completely firm.
- Repeat step 2 but with the second (upper) part of ice cream -with pistachios. Then repeat step 4 but with the second part of cherry sauce.
- Whipp 60 ml of liquid cream into a foam, put it into a cake bag with a nozzle and make florets on the surface of the cake. Serve cold.
