Dessert

Easter Egg Icecream Cakes – Chocolate, Date & Ginger Cake & Coconut Ginger Icecream

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Easter Egg Icecream Cakes plate up
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!!

Icecream Cakes 3

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!

Ice Cream Cakes lighter

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!Easter Egg Icecream Cake close up

You can drizzle them with some raw chocolate or organic dark chocolate for a little extra decadence!

Ice Cream Cakes iced

I hope you enjoy them as much as we will be this weekend! Happy Easter

Easter Egg Icecream Cakes
Serves 12
Dairy-free, grain-free, sugar-free Easter Egg shaped Icecream Cakes! Something a little different for your easter spread!
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Coconut & Ginger Icecream
  1. 400ml Coconut Cream
  2. 400ml Coconut Milk
  3. 80g Coconut Sugar
  4. 4 Organic Egg Yolks
  5. 1 tsp Vanilla Essence
  6. 20g Glace Ginger
Chocolate Date & Ginger Cakes
  1. 100g Dates
  2. 2 tsp Baking Soda
  3. 80g Almond Meal
  4. 60g Arrowroot
  5. 20g Coconut Flour
  6. 20g Cacao Powder
  7. 2 Tbsp Coconut Sugar
  8. 4 Large Organic Eggs
  9. 100g Coconut Oil
  10. 60ml Coconut Milk
  11. 40g Glace Ginger
Icecream
  1. Place the coconut cream and milk, along with coconut sugar, eggs and vanilla into the Thermomix and cook 8 Mins/90°/Speed 4.
  2. 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.
  3. Place the ginger into the bowl and chop 5 Sec/Speed 5. Set aside.
  4. 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.
  5. 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.
  6. Wash out the moulds to bake the cakes in.
Cakes
  1. Preheat the oven to 160°C.
  2. Place the ginger into the mixing bowl and chop 5 Sec/Speed 5. Set aside.
  3. 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.
  4. 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.
  5. Drain the dates of the excess water and place into the mixing bowl. Process a further 10 Sec/Speed 6.
  6. Add the ginger and process 5 Sec/Speed 6/Reverse.
  7. 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).
  8. Bake the cakes at 160°C for 20-25 minutes or until cooked through.
  9. Once cooked, leave to cool in the moulds for 10 minutes before transferring to a wire rack to cool completely.
  10. 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.
  11. 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.
  12. 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!
Kitch'n Thyme http://kitchnthyme.com.au/

Apple & Blueberry Crumble Tarts

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Blueberry Crumble Tarts

INGREDIENTS:

Shortcrust Pastry
100g Raw Sugar or Rapadura Sugar
1/2 Lemon, rind
150g Wholemeal Spelt Flour
150g Unbleached Spelt Flour
150g Butter
1 Egg
1/2 tsp Vanilla Essence

Filling
6-8 Large Granny Smith Apples
250g Organic Frozen Blueberries
40g Rapapdura Sugar or Coconut Palm Sugar
1 tsp Vanilla Essence
20ml Lime or Lemon Juice
80ml Water
1=2 Tbsp Cornflour (diluted in 2 Tbsp extra water)

Crumble Topping
80g Hazelnuts, roughly chopped
200g Wholemeal Spelt Flour
100g Rapadura Sugar
1 tsp Baking Powder (Aluminium Free)
200g Butter
120g Oats
80g Desiccated Coconut
1 1/2 tsp ground Cinnamon

Method:

  • For the pastry, place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs.
  • Add the egg and vanilla and knead 10-20 sec.
  • Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest.
  • To make the filling peel & quarter the apples and place into the Thermomix bowl. Chop for 3-4 sec/speed 4. Add all remaining ingredients and cook for 5 min/80C/speed 1/Reverse.
  • Add the cornflour and cook for a further 2 min/80C/speed 1/Reverse. Set aside.
  • Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. Use pastry cutters to cut lining for individual tart cases. A 12 hole muffin tin is the ideal size for these tarts. Once all the muffin holes are lined, refrigerate to rest for 30 mins. Preheat the oven to 200 degrees.
  • To make the crumble topping, place the nuts into mixing bowl and press briefly 2 times/1 sec/turbo. Set aside. Place the flour, sugar & butter into the bowl and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the remaining ingredients  and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together. Set aside.
  • Blind bake pastry until golden (about 20-25 minutes) then once cool enough to touch take out and place on a baking tray lined with baking paper.
  • Reduce the oven to 180 degrees. To assemble the tarts, place spoonfuls of the apple mix into the pastry cases, top with the crumble and place back into the oven on a baking tray for another 10-15 minutes or until the crumble topping is nice and golden brown.
  • Cool on a wire rack and serve with Crème Anglaise (optional).