Savor the chill of summer with this Nutty Blueberry Ice Cream Cake! 🌞🍦🫐
Ingredients for the Base:
1 and 1/2 cups (150 grams) graham cracker crumbs
1/2 cup (65 grams) macadamia nuts, finely chopped
1/3 cup (75 grams) coconut oil, melted
Ingredients for the Filling:
2/3 cup (150 grams / 5 oz) blueberries, fresh or frozen
1/2 cup (125 grams / 4¼ oz) cashew nuts, soaked for at least 4 hours
1/2 cup (120 grams / 4 oz) Brazil nuts, soaked for at least 4 hours
1 and 1/2 cups (375 milliliters / 12¾ fluid oz) soy milk
2/3 cup (150 milliliters / 5 fluid oz) agave nectar
4 tablespoons coconut oil
1/4 teaspoon salt (preferably Himalayan or sea salt)
For Garnishing:
Fresh blueberries
Instructions:
Prepare the base:
In a bowl, mix together the graham cracker crumbs, finely chopped macadamia nuts, and melted coconut oil until well combined.
Press the mixture into the bottom and up the sides of a springform pan to create a crust. Place in the freezer to set while you make the filling.
Make the filling:
In a blender, combine the blueberries, soaked cashew nuts, Brazil nuts, soy milk, agave nectar, coconut oil, and salt. Blend until the mixture is smooth and creamy.
Taste the mixture and adjust sweetness or add more blueberries if needed.
Assemble the cake:
Pour the blueberry filling over the set graham cracker base, smoothing the top with a spatula.
Freeze the cake for at least 4 hours, or until the filling is firm and set.
Serve:
Before serving, remove the cake from the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly.
Garnish the top of the cake with fresh blueberries.
Use a warm knife (dipped in hot water and dried) to slice the cake more easily.
Storage:
Keep the blueberry ice cream cake frozen until ready to serve. It can be stored in the freezer for up to 1 month.
Enjoy your homemade blueberry ice cream cake with a nutty graham cracker crust!
