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Mini Ice Cream Cakes

Ice cream mini cakes with strawberry and coffee flavour
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Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Servings 4 servings

Equipment

  • High-speed blender
  • Mini cake molds

Ingredients
  

Coffee flavour:

  • 2 dcl. of hot boiling water;
  • 50 gr of cashew nuts;
  • 10-12 large dates;
  • 1 tsp. of instant coffee powder;
  • 3 dcl of thick vegan cooking cream.

Strawberry flavour:

  • 250-300 gr of frozen strawberries;
  • 4-5 dcl of a liquid vegan whip cream, thicker - the better;
  • 3-4 tbsp. of coconut sugar;
  • 1 dcl of water.

For the chocolate drizzling:

  • 70 gr of dark chocolate;
  • 1 tsp. of oil, neutral coconut or sunflower.

Instructions
 

  • For the coffee flavour: stir all ingredients together (except the cooking cream) and let them rest for 30 min. Blend them in a high-speed blender, then add cooking cream and stir well.
  • Instructions for the strawberry flavour: in a pot put water, sugar and strawberries and cook until sugar is dissolved. Let it cool down, pour into a high-speed blender together with liquid whip cream and mix until fine texture.
  • This step is not necessary. If you don't have an ice cream churn you can totally skip it and jump to step 4. Results will still be impressive at the end because both ice cream mixtures have silky and rich consistency.
    Pour the first mixture into an ice cream churn, turn it on and let it make ice cream for 20 min. (or a bit longer, depending on your type of churn). Repeat the same step with the other mixture.
  • Pour both mixtures into cake molds and put molds into the freezer overnight. Take ice cream cakes out of the freezer and molds, then drizzle them with chocolate by using piping bag. Serve cold. Store in the freezer.