Blueberry And Coconut Ice Cream Cake

Chill out with this luscious dairy-free and gluten-free ice-cream cake - its the perfect indulgence on a hot summer day.

The ingredient of Blueberry And Coconut Ice Cream Cake

• 4 egg yolks
• 60ml 1 4 cup honey
• 3 x 400ml cans coconut milk
• 1 vanilla bean split seeds scraped
• fresh figs quartered to serve
• fresh blueberries to serve
• extra honey to drizzle optional
• mini cachous to serve optional
• 250g fresh blueberries
• 2 tablespoons honey
• 3 teaspoons lemon juice
• 2 fresh figs chopped

The Instruction of blueberry and coconut ice cream cake

• grease the base and sides of a 1 4l loaf pan and line with plastic wrap allowing the sides to overhang
• use a balloon whisk to whisk yolks and honey in a heatproof bowl until thick and pale place coconut milk and vanilla seeds in a large heatproof bowl set over a saucepan of just simmering water donu2019t let the bowl touch the water cook stirring for 8 minutes or until hot donu2019t boil slowly whisk hot coconut mixture into egg mixture until combined
• return mixture to a heatproof bowl set over a saucepan of simmering water dont let the bowl touch the water cook stirring for 3 5 minutes place over an ice bath stir occasionally for 30 minutes or until cool
• meanwhile for the blueberry ice cream place the blueberries honey and lemon juice in a saucepan over medium low heat cook stirring for 2 minutes or until honey dissolves simmer for 8 minutes transfer 1 2 cup blueberry mixture to a bowl and reserve simmer remaining mixture for 2 minutes or until thickened set aside to cool
• place the fig and reserved blueberry mixture in a food processor process until smooth press through a fine sieve set over a bowl discard solids stir in 600ml chilled coconut mixture place blueberry ice cream and coconut ice cream mixtures in fridge for 3 hours to chill
• churn coconut ice cream mixture in an ice cream machine for up to 40 minutes or until thick spoon half the ice cream into the prepared pan working quickly spoon the thickened blueberry mixture over top of the ice cream use a knife to create a swirled effect spoon over the remaining coconut ice cream place in the freezer for 4 hours until firm
• churn blueberry ice cream mixture in ice cream machine for 40 minutes or until thick spoon over coconut ice cream smooth surface cover with plastic wrap place in freezer for 8 hours until firm
• place pan in fridge for 20 minutes to soften slightly turn cake onto a serving plate top with figs and blueberries drizzle with extra honey and sprinkle with cachous if using

Nutritions of Blueberry And Coconut Ice Cream Cake

calories: 279 869 calories
calories: 21 grams fat
calories: 18 grams saturated fat
calories: 20 grams carbohydrates
calories: 20 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 30 milligrams sodium
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calories: nutritioninformation