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Blueberry and coconut ice-cream cake
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Prep Time:
1060 minutes
Cook Time:
25 minutes
Total Time:
1085 minutes
Satisfy your sweet tooth with this decadent dairy-free, gluten-free ice cream cake - a cool summer treat.
Ingredients:
  • 4 egg yolks
  • 60ml (1/4 cup) honey
  • 3 x 400ml cans coconut milk
  • 1 vanilla bean, split, seeds scraped
  • Fresh figs, quartered, to serve
  • Fresh blueberries, to serve
  • Extra honey, to drizzle (optional)
  • Mini cachous, to serve (optional)
  • 250g fresh blueberries
  • 57.20 gm honey
  • 15.90 gm lemon juice
  • 2 fresh figs, chopped
Instructions:
  • Prepare the 1.4L loaf pan by generously greasing the base and sides, then neatly line it with plastic wrap, making sure to leave some extra wrap hanging over the sides.
  • Whisk yolks and honey with a balloon whisk in a heatproof bowl until thick and pale. Heat coconut milk and vanilla seeds in a large heatproof bowl over simmering water, stirring for 8 minutes until hot. Do not boil. Gradually whisk hot coconut mixture into egg mixture until well combined.
  • Transfer mixture back to a heatproof bowl over a pot of gently simmering water without letting the bowl touch the water. Cook and stir for 3-5 minutes. Then, set the bowl over an ice bath and stir occasionally until mixture is cooled, about 30 minutes.
  • For the blueberry ice-cream, combine blueberries, honey, and lemon juice in a saucepan over medium-low heat. Stir and cook for 2 minutes until honey dissolves. Simmer for 8 minutes. Reserve 1/2 cup of the blueberry mixture in a bowl. Simmer the rest for 2 more minutes until thickened. Let it cool.
  • Combine the fig and reserved blueberry mixture in a food processor and blend until smooth. Strain the mixture through a fine sieve into a bowl, discarding any solids. Mix in the chilled 600ml of coconut mixture. Chill both blueberry and coconut ice-cream mixtures in the fridge for 3 hours.
  • Process coconut ice-cream mixture in an ice-cream machine for about 40 minutes until thick. Spread half the ice-cream in the prepared pan. Quickly spoon the thickened blueberry mixture on top and swirl with a knife. Add remaining coconut ice-cream. Freeze for 4 hours until firm.
  • Churn the blueberry ice-cream mixture in an ice-cream machine until thick. Spoon over coconut ice-cream, smooth the surface, cover with plastic wrap, and freeze for 8 hours until firm.
  • Chill the pan in the fridge for 20 minutes to slightly soften. Place the cake on a serving plate, then layer with figs and blueberries. Finish by drizzling with extra honey and sprinkling with cachous, if desired.

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