Neapolitan nice-cream cake with brownies

Neapolitan nice-cream cake with brownies

By
From
Guilt-Free Nice Cream
Serves
10
Photographer
Jacqui Melville

This is a cake you can bring out for any occasion, even when there isn’t an occasion. I love it topped with a tumbling tower of extra brownies and a big gaudy candle or sparkler plonked on for good measure.

Ingredients

Quantity Ingredient

For the black bean brownies

Quantity Ingredient
Chocolate avocado nice-cream flowerpot cakes, brownie

For the strawberry nice cream

Quantity Ingredient
80g cashews
120ml almond milk
2 bananas, peeled and frozen
150g strawberries, hulled and chopped
1/2 lemon
1 tablespoon maple syrup
125ml coconut oil, melted

For the vanilla nice cream

Quantity Ingredient
80g cashews
3 bananas, peeled and frozen
120ml almond milk
60ml coconut oil, melted
1 1/2 teaspoons vanilla extract
2 tablespoons maple syrup

Method

  1. Preheat the oven to 180°C. Take an 18 cm round cake tin and line the base with parchment paper. Make the brownie mixture according to the instructions for Chcolate Avocado Nice-Cream Flowerpot Cakes. Tip the mixture into the prepared tin, smoothing out the surface. Pop into the oven for about 35 minutes, until firm to the touch. Remove from the oven and cool in the tin for 10 minutes then place on to a wire rack to cool completely. Once cool, place back in the tin.
  2. To make the stawberry nice cream, put the cashews in a blender or food processor and pulse to a fine powder, then add the almond milk and blend again. Add the remaining ingredients and blend until thick and creamy. Repeat this same process for the vanilla nice cream. You will have two delightfully creamy nice creams; one pink and the other white.
  3. Scoop the vanilla nice cream over the top of the brownie. Cover with cling film (plastic wrap ) and pop into the freezer for 20 minutes to firm up. Spread the strawberry layer on top, then recover and return to the freezer for at least 2 hours before serving. Once firm, carefully remove the cake from the tin and leave it to sit at room temperature for 20 minutes. You can always make extra brownies and serve the cake adorned with a pile of extra brownies for an added wow factor.
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