Passionfruit, Mango and Lime Cauliflower Ice cream cakes
By Martyna Angell
Looking for something indulgent and appealing in taste and visuals. Try these creamy passionfruit, mango, lime and cauliflower ice cream cakes.
You can make this as one big cake or pre done individual serves in a muffin tin.
PREP TIME: 10 Mins
FREEZING TIME: 4 – 6 HOURS
MAKES 6
Ingredients:
I C macadamia nuts
2 Medjool dates, pitted
1 Tbsp coconut oil
1 – 2 Drops lemon oil or ½ tsp of lemon essence
2 Tbsp shredded coconut
Ice-cream Layer:
1 C steamed and mashed cauliflower (about ¼ sml cauliflower)
2 sml mangos (about 1 C flesh)
2 Tbsp lime juice
¼ C honey, maple syrup
1 Tbsp coconut oil
¼ C coconut cream
¼ tsp sea salt flakes
1 passionfruit pulp only (about ¼ cup)
Zest of 1 lime
Combine macadamias, dates, oil and lemon oil or essence in bowl of a food processor and pulse until mixture is a little coarse and sticky. Remove and set aside.
For ice-cream layer, process cauliflower, mango, lime juice, honey, maple syrup coconut cream and salt in bowl or small processer until smooth. Add passionfruit pulp and lime zest, process to combine.
Line muffin tins with baking paper and place in a six-hole standard muffin tin, pressing into base (this helps to lift frozen cakes out of tin). Divide ice-cream mixture between muffin holes, leaving a 5mm gap from top, and smooth with back of a spoon. Place tin in freezer for 4-5 hours.
Remove ice-cream cakes from freezer and evenly divide macadamia mixture between each cake, pressing down well and smoothing surface. Return to freezer for 1 hour to set.
To serve, remove tin from freezer and, using paper tabs, lift out ice-cream cakes and turn upside down onto serving plates. Stand for 5 minutes, sprinkle with shredded coconut and serve.
Mix and Match flavours to suit the seasons: try choc orange in winter using a little cacao and orange zest, and in summer go with strawberries, cherries or blueberries.