If you can’t eat dairy, it doesn’t mean you shouldn’t be able to enjoy ice cream cake. This creamy chocolate raspberry ice cream cake is the perfect treat to finish off your Valentine’s dinner, or for any other special occasion.
My week of Valentine’s Day recipes is coming to an end today. It’s Day 5 of 5 and what better way to finish off a long week than with cake? Better yet, with chocolate raspberry ice cream cake. And it’s dairy free so if you have a lactose intolerant partner, you can enjoy this one together.
This recipe is extremely easy, but does require an ice cream maker since you will be making your own ice cream from scratch. If you don’t have an ice cream maker and you like to cook and create, I highly recommend one. They are well worth the money especially if you make dairy free ice cream. Pints are so expensive to buy at the store and I find many of them lacking in flavor and consistency. Plus, with an ice cream maker you get to create any crazy concoction that pops in your head. Or the simple ones likes chocolate raspberry.
For this cake, you’re basically just making a raspberry ice cream, spreading it on top of your crust, then adding a chocolate ganache swirl into the mix. It’s so easy, and it’s one of those desserts that people will not only be impressed with the taste, but the presentation as well. There’s something just so hypnotizing about that chocolate swirl, isn’t there?
If you’re not familiar with the swirl concept, I have a quick little video below to show you how it’s done. I’m not always the best at finding the right words to explain things at times, and being a visual person myself, I like to let the videos do the talking sometimes.
You just add the chocolate on top and swirl it around with a knife or chopstick. I folded the chocolate into the cake a bit too by flipping the ice cream from the bottom up over the chocolate on top (if that makes sense.) You’ll see what I mean in the video below. It goes by fast, but you can catch it.
That’s a wrap on the Valentine’s recipes for me for the year. If you missed any of the 5 recipes this week and want to check them out, check the links below:
Chocolate Mint Smoothie Bowl, Chocolate Beet Valentine’s Day Pancakes, Creamy Raspberry Filled Chocolates and Pesto Pasta with Roasted Vegetables.
- ½ cup Dates
- ¾ cup Almonds
- 1-2 Tbsp Maple Syrup
- 1 Tbsp Cocoa Powder
- 1 can Full Fat Coconut Milk
- ⅓ cup Maple Syrup
- ⅓ cup Raspberries
- 1 tsp Pure Vanilla Extract
- ¼ tsp Guar Gum
- ⅛ tsp Sea Salt
- ⅓ cup Dark Chocolate Chips
- ¼ cup Almond Milk or other milk
- 1 Tbsp Rice Syrup (optional)
In a blender, combine the six ice cream ingredients listed (coconut milk down to sea salt) and blend until smooth. Add to your ice cream maker and churn for 20-25 minutes.
While your ice cream is churning, prepare your crust. Add crust ingredients to the food processor and blend until the nuts and dates have broken down. It should be slightly sticky in texture and hold together. Press the crust into a 6" springform pan.
Next prepare your swirl by melting the chocolate chips and milk together in a double boiler. It won't take long for the chips to melt. Once melted, set aside and let cool. You want it to be cool before adding to the ice cream otherwise it will melt it and it won't turn out properly.
Once your ice cream is done churning, it should be soft serve consistency. Add it to the top of your crust and spread out until smooth. If you ganache is cooled off enough, add it to the top of the cake and swirl it around using a knife or chopstick. Place your cake in the freezer until firm. When ready to serve, remove from the freezer about 10 minutes beforehand to make it easier to cut.
*Make sure you freeze your canister for your ice cream maker before beginning.