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Frozen Ice Cream Cheese Cake (w/out Cream Or Cheese)

 

One of my favourite things to do in my free time it to take on kitchen projects. This can range from re-filling spice jars, brewing some kombucha, plotting and planning to create the best gluten-free pie crust there ever was, or this little ditty here.

Now on to the fun in the sun dessert I created. I have been wanting to mix and match my own version ever since my dear sweet designer love Marie whipped this Raspberry Cheesecake together to share with us. It looked so divine and since she’s across the country in Vancouver, my piece melted while it waited for me to bike over for a slice.

While at my cottage, it’s a bit of a catch 22. I have loads of time to play in the kitchen but we have no running water. So if I am going to make a lot of dishes, I will really go to town and create a buffet of goodness. One such creation was this Frozen Blueberry Ice Creamy Cake. Its taste and texture is just like a real deal cheese cake. It’s creamy, just sweet enough, just tangy enough and I am pretty sure even die hard cheesecake fans and Toxic Hydrogenated Oil and High Fructose Corn Syrup Cake-Shaped Frozen Food Processing By-Product fans would love this- including the kiddies!

The best part about this recipe is it lets you be creative, use the bestest of the best fruit that’s in season, gives you a super fun, oven free cooking project on a summer’s night, and cool, refreshing, creamy treat to enjoy, show off and take loads of lovely pictures of. Well, that’s what I did.

One word of caution… Careful lovers. This goodness is rich! A small slice is all you need. My advice, find your long time lover, summer fling or bestest friend, cut a thick slice, grab two forks, and dig in over sweet nothings, gossip or perhaps you would like to discuss how on earth someone ever came up with the recipe for this disgusting concoction called “Ice Cream Cake”that is served to small children.

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Blueberry Cashew Cheesecake


  • Author: Meghan Telpner
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: Serves 8 1x

Description

A delicious dairy-free frozen dessert.


Ingredients

Scale
  • Crust
  • 1/2 cup almonds, coarsely chopped
  • 1/2 cup pecans, coarsely chopped
  • 1/4 cup unsweetened shredded dried coconut
  • 1/2 cup dried dates
  • 1/2 cup dried cranberries
  • 1 Tbs coconut oil Coconut Oil
  • pinch of sea salt
  • Filling
  • 2 1/2 cups raw cashews, soaked 2-3 hours
  • ¾ cups honey or other sweetener of choice
  • Zest of 1 lemon
  • 1 1/2 whole lemons, peeled and deseeded
  • ½ cup coconut cream (cream from top of coconut milk can)
  • 2 tsp vanilla extract
  • 3 Tbs coconut oil
  • ¼ cup water
  • pinch of sea salt
  • 1/21 cup fruit of choice (I used mixed berries)
  • Topping
  • 1 cup frozen blueberries
  • 3 Tbs Seamoss
  • 1 Tbs arrowroot powder whisked into 1 Tablespoon cool water

Instructions

  1. Crust
  2. In a dry pan, over medium heat, light toast pecans and almonds to bring out the flavour.
  3. Allow to cool and transfer to food processor.
  4. Process together with dried fruit, coconut, coconut oil and sea salt.
  5. Process just until sticky but not too fine.
  6. Using a pie dish, press the crust mixture into the dish, making sure to create it even thickness and go up the sides of the dish as well.
  7. Place in freezer to await filling.
  8. Filling (Layer 1)
  9. Drain and rinse cashews.
  10. In a high powered blender, blend together cashews, sweetener, lemon zest, lemons, coconut cream, vanilla, coconut oil, water and sea salt.
  11. Blend until smooth.
  12. Layer 1/2 of the mixture evenly on pie crust, reserving the other half for the second layer.
  13. Place in freezer to set for 20 minutes.
  14. Filling (Layer 2)
  15. With remaining filling mix, blend in the 1/2 cup of fruit of choice for some colour/texture variation.
  16. Once first layer is hardened, remove from freezer and cover with second layer of filling.
  17. Place in freezer to set for 20 minutes.
  18. Fruit Topping
  19. Process together berries (or fruit of choice) with sea moss and arrowrroot flour until a gelled consistency is achieved.
  20. Add final layer to the cake and replace in freezer to set for 2 hours.
  21. Serving
  22. Remove from freezer about 15-20 minutes before serving to soften slightly.
  23. Slice with a sharp knife, making sure you get through the crust and use a pie server to get the goods out. The first piece will be the trickiest.
  24. Enjoy!
  • Category: Dessert

I am pretty sure this is one of my most fun creations so far, besides of course all my chocolate love.

22 responses to “Frozen Ice Cream Cheese Cake (w/out Cream Or Cheese)”

  1. Kristin (Cook, Bake, Nibble) says:

    Wow that looks amazing! Love the new recipe feature :)

    When I made a gluten-free, healthier version of coffee cake I was ecstatic… I have always LOVED coffee cake and I couldn’t believe how “real” this one tasted, without all the hydrogenated oils and refined sugars! Still a treat, but way more health promoting :)

    xo

  2. Odelia says:

    Holy beautiful looking. I’d pay a few too many bucks to eat that at a patisserie….but now I don’t have to! I’ll try to make this soon and let you know how it goes…thanks Meghan!!!

  3. Vanessa says:

    Is there any left? Can I come over and try a piece? :)

    I’m so with you on the Dairy Queen products… I’d never tried anything from DQ until I got to university, and the one time I indulged with a blizzard I had the WORST stomach ache afterward. Now I know why.

  4. Stacy Orndorff says:

    I love this recipe! I’ve tried a few “Raw” desserts…but this looks better than anything I’ve tried, thanks!

  5. Wendy says:

    This looks amazing, Meghan!! I will definitely be making this for our next get together!!

    I love to make a raw brownie with avocado cream icing…and serving it to people who say they don’t like avocado. Then telling them what’s in it.

  6. Marilene says:

    Wow! This looks fancy schmancy and delicious too! Can’t wait to try this.

  7. peace says:

    *jaw drops on floor*

    Must try this! Thank you for sharing the recipe.

    Now, who can say that Coolwhip desserts are appetizing? Whipped hydrogenated oil? No thanks!

  8. Lisa Chin, HHC says:

    This is on my menu for my BBQ this weekend! I was wondering where I could find Seamoss in the US or what a good substitution may be. Thanks!

  9. Leah says:

    This looks SO amazing! I am also wondering if there is a substitution for the seamoss/irish moss? I can’t find any, and I also read somewhere that you can buy it already pre-gelled in a jar, but I can’t find that either. Thanks!

  10. Tami says:

    This looks incredible!! My son has crohns and I want try this but he can’t have cashews. Could another nut be replaced for that, and if so what?

    Thanks for the help!!!

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Cashews work the best. I’m surprised with Crohn’s that he can have other nuts but not cashews- they tend to be the softest and if soaked, one of the easier ones to digest. It might work with hazelnut or almond butter too- but have never tried.

  11. matthew says:

    Is the Maca really needed? That stuff is uber expensive.

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      Hey Matthew- you could omit the Maca if you wanted, we are just uber fans of it’s butterscotch taste (not to mention it’s amazing health properties) in this dish. Enjoy that deliciousness- let us know how it turns out!

  12. matthew says:

    I’m confused. Is that chocolate on top? I don’t see it in the ingredients.

  13. Kelly says:

    Trying to get this recipe, but the link to the recipe appears to be broken.

  14. Jeannie says:

    Hi! This looks really good! I would like to make this but I am having a hard time finding the Irish moss. Could it be substituted with agar agar? If not, do you have another suggestion? Love your recipes!

  15. Cecil Wroe says:

    The meaning of the phrase “ice cream” varies from one country to another. Phrases such as “frozen custard”, “frozen yogurt”, “sorbet”, “gelato” and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase “ice cream” applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients.

  16. Wayne says:

    I have bought all the ingredients for the blueberry cashew cheese cake except for seamoss/irish moss. I can’t find it any where including Goodness Me, (I live in the Hamilton/Burlington ON area). Is it necessary or is there a substitute? I was hoping to make it for tomorrow night.

  17. Ann says:

    Hi Meghan, where are you getting seamoss? I have not been able to find it for a long time and noticed it is in this recipe. Do you have a substitution?

    • https://secure.gravatar.com/avatar/599ccdf73b6d2f26a247dd52e9e5f8b8?s=51&d=blank&r=g Meghan Telpner says:

      I recommend just omitting it. I haven’t been able to get a good source since pre-fukushima.

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