![]() Divide the filling into to equal amounts and set aside. For the ice cream filling, add all the ingredients into the blender and mix for 2-3 minutes until it reaches a smooth texture. ![]() Place all the base ingredients into a high-speed blender and combine. ![]() I’ll definitely also try to create a plant-based version of this ice cream another time, but this cake already comes really close to the taste. ![]() The vanilla ice-cream layer is really yummy, super creamy and fits perfectly with the caramel pecan layer in between! And the apple caramel layer on top is the perfect ending! All in all, the taste of this cake really reminds me of the creamy cinnamon ice cream my mum used to make for us when we were kids – and I love it! □ Although I would rather associate these flavours with autumn or winter times, due to the fact that’s it’s an ice cream cake, it also goes perfectly during the summer! Also I thought that not all of my followers might have summer now, so some diversity in flavours can’t harm!Īpart from that, apples are much cheaper and commonly available than exotic fruits or berries, so that’s definitely a plus! This cake consists of 4 different layers and each layer is great on its own! □ The crust is super simple and you can easily make it 100% raw by replacing the oatmeal with some sort of nuts (why not pecans?) -). After lots of experimenting, I present to you this marvellous apple pecan ice cream cake! It’s yet another one to add to the recent series of raw freezer cakes, and I’m super excited to share it with all of you, as it turned out really great! □ The combination of apples, pecans, cinnamon and gooey date caramel is just heavenly.
0 Comments
Leave a Reply. |