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Chocolate & Vanilla Raspberry N'ice Cream Cake

Gluten Free Dairy Free Sugar Free Low Carb Whole 30 Keto Vegan Paleo

It is possibly impossible for me to pick a favorite n'ice cream dessert. I mean, I create what I love. But if I were to give you my most requested "please make this" dessert, well, here it is. Dreamed up by my daughter as her perfect birthday cake 🎂, it has been pleasing palates ever since. I hope you enjoy it as well!

Prep time 20 minutes

Total time 3 - 4 hours for freezing

Makes 6 cupcakes or 12 mini cheesecakes

Chocolate base:

1/2 cup walnuts

1/4 cup coconut flour

1/4 cup coconut sugar or monk fruit

1/4 cup cacao

2 Tablespoons ghee or pastured fed butter (butter flavored coconut oil for vegan)

1 Tablespoon ground flax

1/4 teaspoon ceylon cinnamon

1/2 tsp chaga (optional)

Pinch of pink salt

Combine all ingredients in food processor until well blended and uniformly moist. Press into the bottom of silicone cupcake molds, 7 inch springform pan or mini cheesecake pan.

1 10 oz bag of frozen raspberries or 2 containers of fresh

Double recipe to make a 7" springform cake

Vanilla N'ice Cream:

1/2 cup cashews, soaked

1/2 can full fat coconut cream

1/2 cup riced cauliflower

1/4 cup monk fruit

1/2 tablespoon vanilla

1/8 teaspoon vanilla bean powder (optional)

Clean food processor after making chocolate base. Put all ingredients into clean food processor and blitz for a couple of minutes till creamy.

Divide mixture into 2 equal parts.

To one part:

Add 1 scoop vanilla collagen

To the other *:

Add 1 scoop chocolate collagen

1 - 2 Tablespoon(s) cacao to taste preference

Layer the chocolate mixture over the chocolate base till about half full. Top with frozen or fresh raspberries. I suggest adding at least 3 - 4 raspberries if making individual cups, if making a cake, layer on raspberries liberally. Freeze till hardened.

Top with vanilla n'ice cream. If making the individual cakes, you do not need to add more raspberries to the filling. Top with a raspberry or 2.

If making a 7' cake, add more raspberries into the vanilla n'ice cream by pressing them down into the vanilla layer, then top with raspberries and decorate as desired.

Freeze until solid, allow to soften at room temperature several minutes before serving.

*if you love chocolate with all your heart, like both me and my daughter do, then you will no doubt love the idea of sprinkling sugar free chocolate chips into the chocolate n'ice cream. Trust me, no judging here. Carry on as you please.

Enjoy ❤️


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