Ice Cream Cake 🌱 (Gluten free)

I'm someone who reaches for beyond conventional, like-- okay, it's convention to cut cakes for birthdays, gimme something more! So I wanted to make my dad's birthday special. I remember when Ice Cream cakes were commercially made available in India, he was the most excited about them. They cost double your regular baked cakes(!!) and honestly, after seeing this recipe, you'd go like for what? 😵

Before diving into the recipe part, let me give you a description of this one. This cake had a chocolate crust (which cannot be documented in the overhead photograph😅). The crust contained natural sweetner which balanced with the heavy and sweet ice cream part. My family absolutely loved it! It was rich, creamy, kind of like the regular "malai" (condensed milk) ice cream that reminds you of childhood! I added a bit of caramel touch to it with the decorations and I went a little over board with it. 🙈

Ingredients:

Ice cream:

1 cup soy milk powder

1 cup powdered sugar

1/2 cup boiling hot water

400 ml can of coconut cream

1 tbsp vanilla essence

Crust:

1 1/2 cup Oats

8-10 dates

1/4th cup cocoa powder

Coconut oil

Caramel decoration:

1 cup sugar

Nuts of choice

Method:

1. For the crust, I roasted some oats and then let them cool down and put them into the blender to blend with cocoa powder, dates and some coconut oil to blend with ease. You can add more coconut oil as required. You can even use crushed oreos for the crust, but now the crust won't remain gluten free, however, it shall work well with the ice cream.

2. Then set the crust (which should stick together) in the cake tin or the springform tin.

3. Now, on to the ice cream part, firstly, we need to make the condensed soy milk out of the milk powder, hot water and sugar. In a blender add 1 cup milk powder and 1 cup powdered sugar and blend so that the powders are mixed together well.

4. Next, add boiling hot water into the blender and blend on high.

5. Add the coconut cream and there you have your ice cream. Okay, not your ice cream yet since this needs to go into the freezer for 6-8 hours.

6. For the caramel decorations I used this video which worked quite well for me:

"Note: The condensed milk and coconut milk mixture might seem too thin and first but if you store it in the freezer for long enough (~8 hours), the result will be a thick, creamy ice cream, I promise! The instant condensed milk takes some time to stick well together)."

Notes:

1. Condensed milk usually requires 1/2 cup sugar but since we are going to add the coconut cream, 1 cup is required).

2. If you do not have soy milk powder or are avoiding soy, you can use sweetened cashew cream. This way your condensed milk is instant+ raw.

3. If you do not have a string form, then this tip is absolutely necessary before you set out to spread the crust in the cake tin-- Cut 2 long rectangular strips of parchment paper and set them like a cross. Then again place a parchment paper of the (approximate) shape/ size of the tin. This way you can pull with the help of the parchment strips. A companion will be required to pull this with you with perfection. 😂

To get your hands on soy milk, you can get it from here *, to get your hands on coconut cream, you can get it here * (this is the brand I used), it is thin and blends quite well with the condensed milk. The fat percentage of this cream is on the lower side, I am not sure if you can use this for making whipped cream.

* (Contain affiliate links): If you buy using these link, I earn a small commission.