Who doesn't love one ice cream cakeisn't it? The dessert combines everything good: the sweet flavor that reminds you of childhood, with the refreshing sensation, perfect for hot days.
If you want something lighter for the weekend, we have selected 3 healthy ice cream cake recipes:
Pineapple ice cream cake
Ingredients:
- 1 cup almond flour;
- 1 cup of oats;
- 3 whole eggs;
- Sweetener of your choice to taste;
- 1 cabbage coconut oil (soup)
- 1 col. (coffee) of nutmeg;
- 3 col. (soup) of grated coconut;
- 150 ml of vegetable milk (almond or rice, for example);
- 6 slices of pineapple.
Preparation method:
Chop the pineapple into medium-sized pieces. If it is sour, let it sit for 10 minutes with a little sweetener (but don't overdo it). Mix all the other ingredients until the mixture is smooth.
Then, grease a small pan with coconut oil and place a layer of dough, a second layer of pineapple and a third layer of dough. Bake for 45 minutes or more at 180° C. Wait for it to cool and leave it in the refrigerator for at least two hours.
Coconut ice cream cake
Ingredients:
- 2 egg units;
- 1/4 cup (tea) of coconut oil;
- 3/4 cup (tea) of xylitol sweetener;
- 750 milliliters of coconut milk;
- 1/3 cup (tea) of almond flour;
- 1/2 cup (tea) of oat flour;
- 1 tablespoon of flaxseed flour;
- 1/3 cup (tea) of potato starch;
- 1/2 col. (soup) of chemical ferment;
- Freshly grated coconut for decoration.
Preparation method:
In a blender, beat the eggs, coconut oil and 1/2 cup of xylitol until creamy. Then add 250 ml of coconut milk, the flours and potato starch. When the mixture is smooth, add the yeast. Distribute the batter into cupcake molds or a small cake pan and bake in a preheated oven at 180 degrees for about 25 minutes (cupcake pan) or 40 minutes (cake pan).
Meanwhile, place 500 ml of coconut milk and the remaining xylitol in a saucepan and cook over low heat, stirring until the liquid has reduced, for about 10 minutes. Set aside. Remove the cupcakes from the oven and poke small holes in the surface with a toothpick. Pour the syrup over the top and refrigerate until cold. When serving, sprinkle with grated coconut.
Iced coconut cake with jelly and fresh fruit
Ingredients:
- 3 cute;
- 200 g fresh ricotta;
- 1 cup (coffee) of skimmed milk;
- 1 tablespoon of culinary sweetener;
- 1 tablespoon (dessert) of light margarine;
- 1 tbsp. (tea) of lemon zest;
- 2 tablespoons of wheat flour;
- 1 tablespoon of oat bran;
- 1 tablespoon of unsweetened grated coconut;
- 1 tablespoon of baking powder;
- 3 egg whites, beaten;
- 2 sliced kiwis;
- 1/2 cup (tea) of blueberries;
- 2 slices of peaches in diet syrup, cut into strips;
- 4 tablespoons of diet strawberry jam;
- 2 tablespoons of water.
Preparation method:
In a blender, beat the egg yolk, ricotta, milk, sweetener, margarine and lemon zest until smooth. Transfer to a bowl and mix in the wheat flour, oat bran, coconut and, lastly, the yeast. Gently fold the egg whites into the batter. Pour into a round non-stick pan (25 cm in diameter). Bake in a preheated oven at 180 ºC for 15 minutes (or until golden brown). Allow to cool and cover with the jelly diluted with water and decorate with sliced fruit. Refrigerate for about 30 minutes. Serve the cake chilled.
