6 years ago

Crazy Colors Ice Cream Cake
[Vegan]

NS By: Nikki Stokes

Author Bio

I'm Nikki, and I'm the creator of EatingVibrantly.com. I strongly believe in the power of... Read More

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Coconut Milk

Crazy Colors Ice Cream Cake [Vegan]

449

120

Dairy Free

Vegan

This crazy colors ice cream cake is perfect for your next rainbow-themed celebration or for whenever you want to make a fun dessert! It's a vanilla coconut milk ice cream with natural food coloring mixed into different batches. So fun and so tasty! This vegan ice cream cake is such... Read More

Ingredients You Need for Crazy Colors Ice Cream Cake [Vegan]

3 tins coconut milk
3/4 cup agave nectar
1 1/2 teaspoons vanilla bean powder
3 teaspoons vanilla vodka or vanilla essence
3/8 teaspoon salt
1 1/2 tsp guar gum
3-6 drops natural food coloring, in 6 different colors

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How to Prepare Crazy Colors Ice Cream Cake [Vegan]

Combine all ingredients in a blender and blend until smooth.
Split into two batches of around 25 ounces each.
Chill mix in the freezer for 20-40 minutes (or at least one hour in the fridge).
Line the bottom of a springform tin with sandwich wrap and store the tin in the freezer until ice cream is ready.
Churn the first batch in an ice-cream maker until smooth and creamy (about 20 minutes).
Split ice-cream into three different bowls and add a few drops of food colouring (a different color in each bowl).
Stir quickly and thoroughly until the colour is mixed through.
Blob spoonfuls of each colour into the springform tin, alternating colours so they are evenly distributed around the tin.
Put tin and ice cream into the freezer and freeze overnight.
Repeat with the second batch of ice-cream, using three different colours.
Smooth the top of the finished ice cream cake with a spatula.
Store cake in the tin in the freezer overnight.
To remove the cake from the springform tin, run a flat knife around the edge of the tin to release the cake from the side, and undo the springform clip.
Invert the cake over a plate, and gently pull on the sandwich wrap to release the cake from the tin.
Slice and serve immediately.
Store any leftover cake in the freezer for up to 3 months.

Notes

Give yourself a full two days before you want to serve up this cake, to give you time to mix, churn and freeze both batches.

Nutritional Information

Serving: 1 slice; Calories: 77.2kcal; Carbohydrates: 1.9g; Protein: 0.8g; Fat: 8g; Saturated Fat: 7.1g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.3g; Sodium: 61.2mg; Potassium: 87.2mg; Fiber: 0.2g; Sugar: 0.3g; Vitamin C: 0.8mg; Calcium: 20mg; Iron: 1.3mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.