How better to welcome the New Year than with a boozy vegan mousse ice cream cake. Say goodbye to the past year in style, with a multi layer ice cream cake that will get the new year's celebrations going.
The inspiration behind this recipe is my friend Tina. She was so kind enough to send me some of her homemade soya milk. Soya milk is one of my favourite plant based milk. So, this got me thinking... why not make a creamy, velvety and delicious mousse ice cream cake, using tina's homemade soya milk.
The milk came just in time as we about to celebrate the new year. With the new year comes new year's resolutions, the most common new year's resolutions are; to become more healthier, eat more healthier or to lose weight. Well, this cake is not only super yummy, and gorgeous to look at but it is much healthier than traditional ice cream cakes.
The booze in the cake is completely optional and will still taste amazing without. I want you to have fun with this cake, try different fruit, alcohol and milk combinations. After all it is a new year so try new things.
I also think that this cake will make a great Valentine's day dessert, what do you think?
Vegan mousse ice cream cake
Preparation time: 20 minutes
Cooking time: 30 minutes
For Biscuit base:
120g vegan butter
2x200g packets vegan coconut biscuits, crushed
For chocolate filling:
250g dark chocolate, roughly chopped
2 cups/500ml soya milk
2T/ 30ml corn flour
Pinch of salt
2T/ 30ml cocoa powder
1t/ 5ml each vanilla, coffee and caramel essence
470g silken tofu
¼ cup/ 60ml liquid sweetener
For Creamy boozy filling:
1½ cup/375ml soya milk
1T+1t/ 35ml corn flour
1T/ 15ml coconut sugar or brown sugar
Pinch of salt
2T/ 30ml vegan butter
1t/ 5ml vanilla essence
3T/45ml brandy, optional
For berry filling:
1cup/ 250ml mixed berries
½ packet vegan berry jelly
Biscuit base: 1. Melt butter in the microwave.
2. Place crushed biscuits in a mixing bowl and pour over the melted butter. Mix well until all the crumbs are coated
3. Press the biscuit mixture into a springform cake pan and refrigerate, while working on the chocolate filling.
For Chocolate filling: 1. Pour 1 cup/250ml milk in a saucepan and heat until a gentle simmer. 2. Meanwhile whisk together 1 cup/250ml milk, corn flour, salt and cocoa powder. Pour the mixture into the simmering milk, whisking continuously to prevent any lumps. Remove from the heat immediately after corn flour has cooked through (When the taste of corn flour is no longer there). 3. Add in chocolate and essences whisk until well combined, set the mixture aside to cool slightly. 4. In a food processor combine tofu and sweetener, blend to break up the tofu. Add in the cooled chocolate mixture and blend until thick and creamy. 5. Pour the chocolate mixture over the prepared base and place into the freezer to set.
For Creamy boozy filling: 1. In a saucepan heat 1 cup/ 250ml milk, sugar, butter and salt. 2. Meanwhile whisk together ½ cup/ 125ml and corn flour. 3. Once the milk starts to gently simmer add in corn flour mixture, whisk continuously to prevent any lumps from forming. 4. Cook until the taste of corn flour has dissipated. Remove from the heat and whisk in brandy and vanilla. 5. Allow to cool slightly before pouring over the firm chocolate filling and placing back into the freezer.
For Berry filling: 1. Cut berries into bite size pieces and set aside. 2. Prepare the ½ packet of jelly according to packet instructions (½ the required amount of water). 3. Allow the jelly to cool completely. Remove the cake from the freezer and carefully place the berries on top of the cake, then pour over the jelly. 4. Place back into the freezer for 4 hours to allow the cake to completely freeze.
When ready to serve remove from the pan, leave the cake out on the counter top for 30-45 minutes, to make slicing easy. Enjoy.
NUTRITION per Biscuit
calories 414 | cabs 36.4g | fat 25.8g | protein 10g