Mini minty hot fudge ice cream cakes for grownups

Ice cream cake used to always remind me of kids birthday parties -- bu t these mini vegan ice cr...




Ice cream cake used to always remind me of kids birthday parties -- but these mini vegan ice cream cakes are for grownups...







Isn't it strange how we love to dig into huge portions as kids but seek out (and often pay more for) tiny food portions as adults? What's up with that? Sometimes I like a giant slice of cake, sometimes I like a two-bite treat...I guess I haven't fully grown up. But just one bite of these decadent little ice cream cakes makes me feel like an adult. 


 

Though I have no idea why teeny-tiny desserts seem infinitely more sophisticated, they really do, don't they? These two-bite Ice Cream Cakes are no exception. Enjoy them naked with some shaved mint-chocolate on top or make my Peppermint Hot Fudge Sauce and drown them before you down them...

 
They're basically two-bite hot fudge sundaes with a peppermint kick -- also known as manna from heaven...oh, and they're kind of healthy too...


I know what you're thinking -- how on Earth can a hot fudge sundae be good for you? I'll tell you how:

  • The ice cream is made of bananas, coconut and avocado
  • The fudge sauce is made mostly of brown rice syrup (a healthy sweetener), raw dark mint chocolate (which is loaded with antioxidants), and coconut milk
  • The crust is made from raw pecans, unsweetened coconut and dates  
  • They are naturally gluten-free, vegan, paleo, grain-free and nearly raw

 

If healthy (yet decadent-tasting) desserts don't get you jazzed (who are you?), then perhaps you'll appreciate the easiness of this recipe. This dessert is a breeze to prepare. 

Blend, freeze, melt, drizzle. Its just that simple folks.


So hurry up and make these mini gluten-free and vegan ice cream cakes. They're perfect for a date night dessert, and make a great two-bite healthy dessert to keep in the freezer for a few days.


MINI MINTY HOT FUDGE ICE CREAM CAKES

Base:
  • 1/4 cup nuts (I used pecans but cashews or other nuts will work)
  • 1/2 cup shredded unsweetened coconut
  • Pinch of salt
  • 1.5 tbsp cacao or cocoa powder
  • 1/4 cup pitted dates (pre-soaked if not soft)
  • Maple syrup (to taste)
Add all ingredients except maple syrup to food processor. Pulse to break up nuts and dates then blend to form a sticky dough. Taste, add maple syrup to sweeten (I used about 1-2 tbsp). Blend the syrup in. Divide the dough into 12 equal sized balls. Place balls in a mini muffin pan (1 ball per mini muffin holder). Press down gently on each ball to flatten into the base of the mini muffin pan. Place in freezer while you prepare filling.

Ice cream layer:
  • 3 cups frozen banana slices
  • 1 handful fresh mint (or sub 1/4 tsp peppermint extract)
  • 1 cup water
  • 1 cup coconut milk or coconut cream
  • Maple syrup 
  • 1 tsp vanilla extract
  • Pinch of salt
  • OPTIONAL: 1/2 small ripe avocado
Add mint and water to a high speed blender. Puree together. Strain mixture into a glass through a fine mesh sieve. Clean blender. Pour strained liquid back into the blender. Add remaining ingredients (except half the bananas) and puree until smooth. Add the rest of the bananas and puree until smooth. Taste! Add maple syrup to sweeten to your taste (I added about 2-3 tbsp). Blend in the syrup. Taste again to ensure mixture is sweet enough. Divide mixture evenly between the mini muffin molds. Put tray in freezer to set (a couple of hours). Carefully loosen the frozen ice cream cakes with a butter  knife. Tilt pan to free them from the pan. Arrange on a plate and enjoy or transfer to fridge or freezer to eat later.

*Top filling with finely grated peppermint chocolate (like AlterEco brand peppermint chocolate)*

Peppermint Hot Fudge
  • 3 squares peppermint chocolate 
  • 2 tbsp brown rice syrup
  • 1/8 cup coconut milk
Melt together over lowest heat in a small pot, stirring until smooth. Remove ice cream cakes from mold. Arrange on a plate and drizzle over hot fudge topping.

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