I came up with these little beauties a few weeks ago! I’d had some silicone easter egg moulds in the cupboard for a long time and I suddenly looked at them and just knew I needed to create some beautiful thing with them!!
My mind started wandering and I went through many different options! Suddenly my mind flicked to icecream and I had a massive lightbulb moment of something Icecream Cake!! I got busy in my kitchen creating and what I came up with was delicious! I was/am thrilled!
I wanted to make them grain free, paleo, dairy free, refined sugar free, yet full of love and Easter cheer! Of course the obvious flavour at Easter is chocolate so I wanted to have a hint of that, but also something to lighten it up a little! So that’s why I’ve gone with the coconut icecream, and those warm flavours of ginger and chocolate to compliment!
You can drizzle them with some raw chocolate or organic dark chocolate for a little extra decadence!
I hope you enjoy them as much as we will be this weekend! Happy Easter
- 400ml Coconut Cream
- 400ml Coconut Milk
- 80g Coconut Sugar
- 4 Organic Egg Yolks
- 1 tsp Vanilla Essence
- 20g Glace Ginger
- 100g Dates
- 2 tsp Baking Soda
- 80g Almond Meal
- 60g Arrowroot
- 20g Coconut Flour
- 20g Cacao Powder
- 2 Tbsp Coconut Sugar
- 4 Large Organic Eggs
- 100g Coconut Oil
- 60ml Coconut Milk
- 40g Glace Ginger
- Place the coconut cream and milk, along with coconut sugar, eggs and vanilla into the Thermomix and cook 8 Mins/90°/Speed 4.
- The mixture should be thickened slightly (enough to coat the back of a spoon). Pour into a bowl and place over an icebath to coo,l before placing the mixture into a a shallow container. Cover and place into the freezer for 3-4 hours or until firm but not completely frozen.
- Place the ginger into the bowl and chop 5 Sec/Speed 5. Set aside.
- Remove from the freezer and cut into small cubes. Place into the mixing bowl and blend for about 20 Sec/Speed 9. Scrape down the sides add the reserved ginger and whip a further 10 Sec/Speed 4.
- Spray out 2 x 6 hole (1/3 cup capacity) silicone Easter Egg moulds with coconut or olive oil then pour the icecream into the moulds and freeze for a further 1-2 hours or until firm. Remove from the moulds once frozen and place into a suitable container and place back in the freezer until ready to serve.
- Wash out the moulds to bake the cakes in.
- Preheat the oven to 160°C.
- Place the ginger into the mixing bowl and chop 5 Sec/Speed 5. Set aside.
- To make the cakes, place the dates into a small bowl covered with boiling water and add 1 tsp of the baking soda. Leave to soften for 5 minutes.
- Place the flours, 1 tsp baking soda, cacao powder, sugar, eggs, coconut oil and coconut milk into the mixing bowl. Mix 10 Sec/Speed 6. Scrape down the sides of the bowl.
- Drain the dates of the excess water and place into the mixing bowl. Process a further 10 Sec/Speed 6.
- Add the ginger and process 5 Sec/Speed 6/Reverse.
- Place 2 x 6 hole silicone easter eggs moulds onto a large baking tray. Spray the moulds with coconut or olive oil spray. Pour the batter evenly into the 12 easter eggs moulds (1/3 cup capacity each).
- Bake the cakes at 160°C for 20-25 minutes or until cooked through.
- Once cooked, leave to cool in the moulds for 10 minutes before transferring to a wire rack to cool completely.
- Once the cakes are cooled, slice off the uneven edge so you end up with a flat surface and a 1/2 egg shape from the mould. Reserve those pieces for crumbling onto the plates.
- To assemble the cakes, crumble the reserved bits of cake onto plates and top with 1/2 icecream egg, flat side up. Then place 1/2 a cake egg on top of the icecream. You can serve as is or pour over a little organic melted chocolate (if not strictly Paleo) or homemade chocolate.
- I like both options! You really see the pretty pattern on the cakes without the melted chocolate, but having the melted chocolate also is very yummy!! So up to you!