Vanilla Ice Cream Cake (Paleo)

By mdancause

Ingredients

• Ingredients For the Ice Cream:
• Paleo Crust
• 3 cups walnuts
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 tablespoons Earth’s Best Vegan Butter Substitute
• 2 cups raw cashews
• 2 cups unsweetened coconut milk (from a carton)
• 1/2 cup 100% pure maple syrup (You may want to add this in increments depending on how sweet you’d like your ice cream)
• 1 tablespoon vanilla extract
• Ingredients For the topping:
• Pomegranate seeds

Details

Servings 8
Adapted from amazingpaleo.com

Preparation

Step 1

Steps for Crust:

Preheat oven to 350 degrees.

Place walnuts, baking soda and sea salt in food processor and blend until finely ground.

Add butter and pulse until butter is mixed in.

Using your spatula, scrape the mixture into your pie pan and using your fingers, spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.

Put the pie pan in the oven and bake for 15 minutes (place a baking dish underneath pie pan, so the crust doesn’t burn).

Remove the crust from the oven and let cool for about 15 minutes (while you prepare the filling).
Allow crust to cool completely!

For Ice Cream:

Place Cashews into Blendtec or Vitamix. (If you are using a standard blender then be sure to soak your cashew overnight. Place Cashews in a bowl and fill with water until all the cashews are submerged. Once they have been soaked overnight or for 8 hours, drain the water before placing into standard blender.)

Add all other ingredients (Coconut milk, maple syrup, and vanilla)

Blend completely until all nuts have been blended and your mixture is thick and creamy.

If you have decided to add your maple syrup in increments, now is a good time to see if you’d like to be sweeter. If so, add a bit more and pulse 4-6 times until the maple syrup is blended. Taste and repeat if necessary.

Once desired sweetness is reached and mixture is blended completely, pour directly on top of cooled pie crust to fill the pan.

Place pie pan into freezer and allow to cool completely.

When ready to eat, take out of freezer 5-10 minutes before you’d like to serve in order to allow it to thaw enough to make for an easy cut.

Serve with pomegranate seeds on top and enjoy!