Triple Layer Ice Cream Cake (Gluten & Refined Sugar* Free)

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Last week our beautiful little girl turned two.

She is such a delight to have in our small family. She is sweet, spunky, funny, intelligent, caring, tenacious and an all round fun companion to have through my days. We’ve learned and developed so much as parents in the last two years and are grateful to call this precious girl our daughter!

On Saturday just gone we hosted a small party in her honour with family and friends. On the table there were yummy snack plates of chopped veges and fruit, cheeses, Christmassy Coconut Slice, Swiss chocolates, and one family even bought some Hungry Cub gingerbread biscuits 🙂 ! To sit in the centre, I had concocted a triple layer ice cream cake.

One layer berry/beetroot. One layer Banana with Caramelised White Chocolate. One layer Dark Fudgy Chocolate.

It was a hit!

Since we had been away the two days prior to the celebration, it was a perfect kind of cake to make several days ahead and leave in the freezer until party time! My little munchkin had a wonderful time taste-testing while I made and assembled the layers (I did 1 layer a day for 3 days) and then tucked into her portion with eagerness at party time 🙂

I hadn’t been planning on posting the recipe here, but had a couple recipe requests after posting a photo on my personal page. So here it is!!!…

Before I begin; you probably noticed the “*” on the ‘Refined Sugar Free’ part of the title – that’s due to the appearance of a small amount of caramelised white chocolate in the banana layer (everything else is made with unrefined sweeteners). The recipe only calls for a small portion which will feed many people so I had no question that I wanted to add this delicious aspect to a special party item (seriously; it’s super delicious – I highly recommend you try it at least once if your life! 🙂 ) But if you’d prefer not to add it, you can have a simple banana centre layer – which is still scrumptious on it’s own – I won’t hold it against you! I definitely want to give the caramelising technique a go with some homemade white chocolate, but since my pantry is currently lacking the “splash out” item of cacao butter, I’ll have to leave those experiments for another time (and update this recipe if it’s a raving success).

I also used dairy, because we have no digestion problems with dairy (and love it!) in our house. I personally think non-homogenised milk is a great choice here (we use raw milk but silver top is also great) and Lewis Road cream (because it’s delicious!). If you’re dairy free and would still love to try this out then use equal quantities of full-fat coconut milk and coconut cream retrospectively for the milk and cream measurements – but be aware it will change the final flavour.

Also note that you can expect to have leftover amounts of each ice cream layer (depending on your cake tin size, I used had about 1/4-1/3 of each layer left over) – but I keep the recipe quantities as such because I find this my easiest method/amounts to ensure good results. Plus this is a great way to have a little taste test session before the day 🙂 And I recommend saving your egg whites for other use such as in frittatas or italian meringue (you can make with egg whites and hot honey) or freeze for use another day.

Finally; enjoy! This cake was designed for a very special girl on a special occasion. It’s not an every day kind of thing but it’s a lot of fun to make and eat in the midst of great company. So have a blast creating and devouring with those you love ❤

Lucy party food

 

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Triple Layer Ice Cream Cake 

(feeds approx 20+ people – plus you will have a bit leftover of each layer during the construction)

Berry/Beetroot Layer:

2 cups berries (I used frozen mixed berries)
1 tbsp tapioca flour
2 tbsp full-fat milk
3 tbsp beetroot puree (steamed/boiled until soft then whizzed in blender until smooth)

2 cups full-fat milk
1 cup cream
3 tbsp pure maple syrup or brown rice syrup
1 tbsp coconut sugar (sometimes called coconut crystals or nectar)
4 egg yolks
1/4 tsp salt

2 tsp vanilla extract

Place the berries in a small pot and bring to the boil over a medium heat until the juices come out and the berries go soft. Strain this mixture through a fine sieve, mushing and pushing it through so you’re left with only the seeds in the sieve. Pour the strained berry mix back into the small saucepan over a medium/low heat. In a small cup, mix the tapioca flour and milk together to a smooth slurry. Pour the tapioca/milk mix into the berry sauce while whisking then heat gently while stirring until it thickens enough to coat the spoon. Mix in the beetroot puree then set aside to cool.

Pour the milk, cream, syrup, and coconut sugar into a large pot and heat until steaming at the edges of the pot.  Lightly beat the egg yolks in a medium sized bowl. Slowly drizzle half the hot milk mixture into the egg yolks whilst whisking. Pour this milk/egg combination back into the large pot and return it to the heat, continuing to warm until it thickens enough to coat the back of a wooden spoon.

Remove from the heat, add the salt, pour into a glass or ceramic bowl, and set aside to cool to room temp. Mix in the vanilla extract then place is the fridge to cool completely.

When cold, mix the berry/beetroot concoction until well combined. Then pour into your ice cream maker and churn as per manufacturer instructions. While churning, prepare your cake tin. I used a 22cm round springform tin, and lined the base with baking paper. Once the churning ice cream has reached soft serve consistency, transfer enough to reach 1/3 of the way up the tin (if you have spare ice cream, place this into a separate container and freeze to enjoy at your leisure 🙂 ). Place a sheet of baking paper or cling film directly on top of the ice cream and then pop the tin into the freezer on a flat surface.

Banana (& Caramelised White Chocolate) Layer:

2 cups full-fat milk
1 cup cream
2 tbsp pure maple syrup or brown rice syrup
1 tbsp coconut sugar
1/4 tsp salt
4 egg yolks
1 tbsp tapioca flour
2 tbsp full-fat milk, extra

2 tsp vanilla extract

3 large ripe bananas

50g white chocolate
1 tsp coconut oil (or light olive oil)

In a large pot heat the milk, cream, syrup, and coconut sugar over a medium heat until steaming hot. In a separate bowl, lightly beat the egg yolks together with the tapioca flour and extra measure of milk. Slowly pour half of the steaming milk mix over the egg mix whilst whisking to ensure no lumps. Pour this back into the large pot with the rest of the hot milk mix and continue to heat/stir until it thickens to a nice custard like consistency. Remove from the heat. Stir through the salt and vanilla extract and set aside to cool before refrigerating until cold.

Just before you’re ready to churn your mix (when its cold) prepare the caramelised white chocolate… chop the white chocolate into small chunks and place in a small saucepan over a medium-low heat along with the oil. Stir with a small spatula while it melts and incorporate the ingredients well. Continue to heat and stir after it has melted. The mixture will begin to turn a golden brown colour on the base and may start to thicken again (don’t worry about the thickening) ensure you keep stirring and turning it so it doesn’t burn. When it is a light golden brown in colour, remove from the heat and pour the mixture into a small bowl. It will cook/caramelise a little further after you remove it from the heat and should go runny once more. Set aside for churning.

When the custardy mixture is cold blitz the bananas in a blender until completely smooth. Stir this through the custard until well combined. Pour the banana custard into your ice cream maker and churn as per manufacturer instructions. When the ice cream is looking like a soft serve consistency slowly drizzle the caramelised white chocolate through the opening in the top of the machine onto the churning ice cream. It will harden after hitting the cold ice cream and break into little flecks of caramelised delight!

Remove the baking paper or cling film layer over the berry/beetroot layer and add a layer of your wonderful banana ice cream (enough so it’s 2/3 the way up the side of the cake tin) you could safely say you’ll have leftovers for your ‘spares’ container but you should be happy about this as most people attest THIS layer to be the best! 😀 Replace the baking paper/cling film cover over the ice cream in the cake tin and return it to the freezer.

Dark Fudgy Chocolate Layer:

2 cups full-fat milk
1 cup cream
2 tbsp pure maple syrup or brown rice syrup
4 egg yolks
1/2 tbsp tapioca flour
2 tbsp milk, extra

2 tsp vanilla extract

4 tbsp cocoa
1/2 cup hot water (or brewed coffee if you like it extra dark)
2 tbsp coconut sugar
50g dark chocolate (70% cocoa solids or higher – I love Lindt 90% or Whittakers 72%), chopped
1/2 tsp salt

In a large pot heat the milk, cream, and syrup over a medium heat until steaming hot. In a separate bowl, lightly beat the egg yolks together with the tapioca flour and extra measure of milk. Slowly pour half of the steaming milk mix over the egg mix whilst whisking to ensure no lumps. Pour this back into the large pot with the rest of the hot milk mix and continue to heat/stir until it thickens to a nice custard like consistency. Remove from the heat. Set aside.

In small saucepan, heat the cocoa, hot water or coffee, and coconut sugar over a medium heat until bubbling and the cocoa has incorporated well. Remove from the heat, add in the chopped chocolate and salt, mix through well as it melts.

Pour this into the milk custard and incorporate well until you have a smooth rich mixture on your hands.

Allow to cool on the bench a little before refrigerating until completely cold. Once cold, pour into your ice cream maker and churn as per manufacturer instructions. When its at soft serve consistency spread remove the baking paper/cling film over the banana layer and spread the chocolate ice cream on top until it reaches the top of the tin. Replace the baking paper/cling film cover and pop it back in the freezer until party time!! (Place any extra ice cream in a spare container in the freezer).

About 20 mins before cake time, remove the cake from the freezer. Remove the baking paper/cling film cover, place it upside down on a plate (I scattered desiccated coconut over the plate so it wouldn’t slide around) and release the springform – thus releasing the ice cream cake! Peel the tin base and baking paper cover away from the top of the cake. Homemade ice cream is usually firmer than store-bought, so don’t worry, it will soften! I carved the candle holes by twirling a thin fish knife on the top of the cake to make small indents and placing candles in these.

Enjoy the party!!!

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2 thoughts on “Triple Layer Ice Cream Cake (Gluten & Refined Sugar* Free)

  1. Danielle says:

    At the risk of being THAT person, do you think you can substitute in stevia and rice malt syrup or will this not work with the ice cream?

    • hungrycub says:

      Haha! To be honest I’m not 100% sure! The rice syrup is already in the recipe and you could use small amounts of stevia to substitute for the coconut sugar quantities, otherwise increase the rice syrup slightly and cut out the coconut sugar all together. Let me know how it goes for you!

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