I’ll have what she’s having…because she’s having cookie dough ice-cream cake, and an orgasm.
- 1 cup mixed nuts (whatever nuts you want, go for gold)
- 1/2 cup raisins
- 1/2 tsp cinnamon
- 2 cans coconut milk (left in the fridge overnight)
- 1/2 cup maple syrup (I got mine in aldi for a very nice price)
- 1 tsp vanilla essence (optional)
- 1/2 cup almond milk
- 1/2 cup oats
- 1/2 cup coconut flour
- 4 medjool dates
- 1 tbsp tahini
- 1 tsp cacao
- 1 tbsp agave syrup (or any syrup you have handy)
- 4 tbsp coconut milk (or any dairy-free milk)
Hello and today we are going to make the cake of your dreams. Follow me, won’t you? But first, line a small circular springform tin with non-stick baking paper (I use bacofoil), or any shape tin really, just make sure the bottom is removable. This cake relies on a removable bottom, if only life was that easy.
Whizz up the nuts (I bought a bag of luxury nuts from Aldi cause I only accept luxury, from Aldi) with 1/2 cup of raisins (use dates instead if you wish) with a little sprinkle of cinnamon. When it turns to dough in your blender tip in out and spread it onto the bottom of your lined tin while singing “all about that base, bout that base, no cooking!” or like whatever you want to sing, no biggie.
Stick into the freezer while you make the ice-cream.
Take the two cans of coconut milk out of the fridge but don’t shake (stop shaking, you asshole!). Open them up and, using a spoon, scoop out all the coconut cream from the top into a bowl. You can keep the coconut water for other uses, I poured mine down the sink cause I’m a rebel.
Take a hand whisker (I got mine in Argos for about £10 and works a treat) and whisk up the coconut cream until it has become lighter, just a few minutes. Add in the maple syrup, almond milk and the vanilla essence if using. Whip it up again, for about 4 minutes, until it is thick but fluffy, you’ll understand.
Get the base out of the freezer and pour this on top. Pop back in the freezer while you make the cookie dough.
Cookie Dough Bites
Blend the oats, coconut flour and dates until they come together in a dough. Take out spoonfuls and roll into balls with the palms of your hands. The size of the balls is up to you, make the balls a size which represents your personality.
Take the cake out of the freezer and gently push the cookie dough balls into the filling at random around the cake. Use a spoon to smooth over the top and put back in the freezer overnight.
I kept a few cookie dough balls to the side for decorating, I also ate some as a cake-making snack.
Icing and Eating
Once it’s been left overnight, take the cake out of the freezer and leave it at room temperature for about 15 minutes to let it loosen so you can get it out of the tin.
To make the icing, in a little cup mix the tahini with cacao and agave making a thick chocolate paste. Slowly add coconut or almond milk a tbsp at a time, stirring aggressively until you’ve reached the consistency you want, I used 4 tbsp.
Pour this on top of the cake and decorate with cookie dough balls and desiccated coconut and whatever else you find in your cupboards, a small statue of a gnome?
If you want to eat it immediately then leave out on the counter for an hour to get soft. It may still be a bit frozen but will melt quickly once cut and served.
If you want it for later stick in the fridge and it’ll melt slowly. It can be left in the fridge overnight too (it is very nice and nutritious for breakfast).
If you want this cake for an evening party the best thing to do is make it the night before, leave it in the freezer overnight then in the morning transfer it to the fridge and keep it there until you need it. Yum.