Normally, ice cream is not one of the healthiest treats, especially the one bought in supermarkets. But if you try to make ice cream at home with honest ingredients, this is already a healthy and tasty dessert. And you don’t even need expensive ice cream makers. Try making this viral ice cream cheesecake at home, which is also vegan. It tastes great and looks very photogenic at the same time – an ideal treat for visitors.
400 g raw cashew nuts
2 teaspoons finely grated lemon peel
1 teaspoon vanilla paste or vanilla bean
270 ml can of fat-free coconut milk
2 tablespoons of pure maple syrup
10 g freeze-dried raspberries
20 g (1/4 cup) desiccated coconut, plus a little extra for serving
30 g natural almonds
25 g (1/4 cup) oatmeal
45 g (1/2 cup) desiccated coconut
80 g fresh datespitted
1 tablespoon coconut oil
1 teaspoon vanilla paste or vanilla bean
Grease a square cake tin with a depth of 20 cm and line the bottom and sides with baking paper.
Put 250g cashews in one bowl and the remaining 150g in another bowl. Cover both with boiling water. Leave to urinate for at least 2 hours.
Meanwhile, prepare the base: put the almonds and oatmeal in a food processor and blend them until smooth. Add the coconut and mix to combine the ingredients. Add dates, coconut oil and vanilla. Mix until everything is well combined. Press the mixture into the bottom of the prepared mold using the back of a spoon. Smooth the surface. Place in the refrigerator to set the mixture.
Drain 250g cashews and place them in a blender along with lemon zest, vanilla, 200ml coconut milk and 1 teaspoon maple syrup. Blend for 2-3 minutes or until the mixture thickens and is very smooth, scraping the sides of the blender occasionally. Spread evenly over the foundation. Cover and refrigerate until needed.
Drain the remaining cashews and place them in a clean blender along with the freeze-dried raspberries, 175g fresh raspberries and the remaining coconut milk and maple syrup. Blend for 2-3 minutes, scraping down the sides of the blender occasionally, until the mixture thickens and is very smooth. Carefully spread over the vanilla cashew layer. Sprinkle with coconut.
Crush the remaining fresh raspberries with a fork and spread them in 4 rows on the cheesecake with enough space between them. Cover and place in the freezer for 3-4 hours or until the mixture is set.
Sprinkle the cheesecake with more coconut. Let stand for 10 minutes, then cut into squares. Store in the freezer.
