Happy Birthday Ice Cream Cake

ice cream layered cake was a success.

first layer:

almond & chocolate crust:

1 1/4 cups blanched almond flour

1/4 teaspoon sea salt

1/4 teaspoon baking soda

2 tablespoons grapeseed oil

t tablespoons light agave nectar

2 tablespoons unsweetened cocoa powder

preheat oven to 350 degrees.  combine dry ingredients into wet ingredients.  press the dough into deep dish.

bake for 8-12 minutes, until surface of crust loses its sheen and starts to look dry-be careful no to overcook.  remove from the oven and let cool completely before filling.

crust recipe adapted from Elana Amsterdam’s book:  The Gluten Free Almond Flour Cookbook.

i used an icing spatula-worked really well.

fill first ice cream layer:  cookies & cream ice cream

middle layer:  crushed Newman O’s

then lastly: cherry & chocolate chip ice cream

then place in the freezer to set.

when ready to serve, let it sit out for 5 minutes to soften.

you can always layer any ice cream of your choice and substitute the cookies with nuts.

enjoy!

    

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About emashita

Nearly two years ago, I was diagnosed with pre-diabetes. My life didn’t change much, but in April of 2011, I became very ill and was diagnosed with full on diabetes. It was a bit of a wake-up call for me and I quickly changed my eating habits. I scoured the internet for information about what to eat and what to avoid when it comes to a diabetic lifestyle. I cut out refined sugars, glutens, rice and pretty much all starches. After 90 days, I went in for blood work and was told that I was free and clear of diabetes. To live a healthy lifestyle inside and out is challenging and rewarding all at once. I started this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site.
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One Response to Happy Birthday Ice Cream Cake

  1. C Walsh says:

    Tasted this last night – excellent!

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