No-Bake Pistachio Ice Cream Cake
Prep. Time
30 minutes
Cook Time
-
Servings
9'' springform pan
Difficulty
Easy
egg-free, dairy-free, Soy-Free, Gluten-Free
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!
Ingredients
For the Base
7oz (200g) almond flour
3 tbsps powdered (confectioner's) sugar
1/2 cup coconut oil, melted
For the Cream Layer
1 can coconut milk
1 can coconut cream
2 tbsps pistachio butter
3oz (90g) powdered (confectioner's) sugar
For the Top Pistachio Layer
5.2oz (150g) pistachio butter
2fl.oz (60mL) plant-based milk
2 tbsps pure maple syrup
Instructions
Ideally, place the coconut cream can in the fridge a night prior to making this cake.
In a mixing bowl, combine the base ingredients and mix until consistent.
Line a 9'' springform cake pan, and press the base mixture to create a flat layer.
Place the pan in the freezer for at least 10 minutes.
Meanwhile, to a medium-sized mixing bowl, pour the coconut milk, and using a spoon, add only the solid cream from the can of coconut cream.
Add the rest of the cream layer ingredients to the bowl, and whisk until combined and consistent. If the cream insists on staying clumpy, microwave the mixture for 30 seconds and try whisking again.
Take the pan out of the freezer, pour the cream mixture onto the base layer, and place in the freezer again for at least 4 hours and preferably overnight. The cream needs to be frozen before moving on to the next step.
In a small mixing bowl, combine the pistachio layer ingredients and mix until consistent.
Take the cake pan out of the freezer, and spread the pistachio mix on top until consistent and relatively even.
In a gallon-size zipper clean plastic bag, place raw pistachios, zipp the bag and using a pestle or a cup, crush the nuts thoroughly.
Spread the crushed pistachios on top of the entire cake.
Keep frozen, and place the cake in the fridge about 2-3 hours before serving.
Notes
Check any store-bought ingredients to ensure they are labeled as GF.
Maple syrup can be subsistuted with powdered sugar.
Almond flour can be substituted with crushed tea biscuits (make sure to use GF kind, unless you are okay with gluten).
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!