Nicecream Cake
Ingredients
- crust⠀
- 1 cup medjool dates (pitted before measuring)⠀
- 1 1/2 cups raw walnuts⠀
- 1 pints sea salt⠀
- filling⠀
- 3 pints banana nicecream⠀
- 1 tsp vanilla extract⠀
- 1 tbsp citrus zest (we used orange)⠀
- 1/4 cup lemon juice⠀
- for serving (optional)⠀
- frozen berries⠀
- orange zest⠀ ⠀
- shredded coconut
Preparation
Prepare a cheesecake pan by lining with parchment paper
Set aside
Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball
Remove and set aside
To the food processor, add walnuts and salt and process into a meal
Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers
Add crust to pan and press with fingers to distribute
To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides
Set in freezer to firm up
Add all filling ingredients to a blender and mix until very smooth
Taste and adjust flavor as needed, adding lemon or orange zest for citrus flavor
Add filling to the chilled crust and tap a few times to release any air bubbles
Then loosely cover with plastic wrap or wax paper and freeze until firm - about 6 hours or overnight
Before slicing and serving, let thaw slightly for about 20-30 minutes
Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries!