Mini Piña Colada Ice Cream Cakes
I'm hanging on to summer for as long as I can. And that includes creating tropically-inspired desserts. Living here in Arizona helps. It's still hot as all get out, so it doesn't really seem like autumn is right around the corner. Even if you live someplace where it does feel like fall is near (hey there, Alaska!) you can still enjoy these delicious, raw vegan mini piña colada ice cream cakes!
So if you like piña coladas (and gettin' caught in the rain...😄) feel free to add some rum to your mini cakes. This recipe makes about four, but you can certainly multiply the recipe as needed if you want to make enough for a party.
Read on below for the simple recipe. 🍍
1/4 cup raw cashews
1/4 cup dried coconut flakes
Ingredients (Ice Cream Cake)
1 cup pineapple, in chunks
About 1/4 cup coconut milk
agave or maple syrup (optional)
maraschino cherries or pineapple chunks, to garnish (optional)
In a food processor, combine coconut flakes and cashews with just enough coconut milk to make it blend smooth. Pour into the bottom of a silicone cupcake mold.
Combine pineapple chunks, coconut milk (and rum if you're using it) in a food processor and blend until smooth.
Top the crusts in silicone mold with the pineapple mixture.
Freeze until solid. If frozen rock solid, take out a little bit before serving to allow to soften-about 20 minutes.
Note: You can also sub the coconut milk for coconut cream or coconut water. If you use coconut cream, you may need to mix it with coconut or regular water to make it smooth enough to blend.
*I accidentally wrote 1/4 tablespoons of coconut flakes for the crust, I meant 1/4 cup. Sorry for any confusion!
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