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EPIC Superfood Ice Cream Cake

EPIC Superfood Ice Cream Cake


1000 mL Cream, Whipping, 36%MF, organic
1 tbs Kefir Grains
1 cups Raspberries, frozen
¼ cups Maple Syrup
1 tsp Vanilla Powder
1 cups Almond Butter, Organic
2 Eggs, pasture raised
½ cups Cacao powder, raw
½ cups Honey, raw
2 tsp Vanilla Powder
1 tsp Baking Soda
1 tsp Himalayan Salt
1 cups Dark chocolate chips, divided
2 cans Coconut milk (organic BPA free cans)
2 tsp Honey, raw
Dark chocolate, for garnish - optional



**If you are using a homemade Kefir ice cream you will need to start this at least 48 hours prior to needing your cake

1) Place kefir grains and heavy cream in a glass jar and cover. Leave on your counter (at room temperature) for 24 hours

2) Strain the kefir in to a large glass bowl. Reserve grains to start another batch or keep in the fridge, covered with a bit of milk or cream until you start your next batch. Use these at least once each week or replace the milk/cream (this is their food).

3) Add raspberries, syrup and vanilla powder to your kefir bowl. Use a hand mixer to combine completely. Pour this mixture into your ice cream maker and let it do it’s thing for about 20 minutes.

4) Place ice cream in the freezer.


1) Preheat oven to 325F.

2) Cream almond butter in a large bowl into smooth.

3) Mix in honey and eggs and stir until combined.

4) Add in cacao, vanilla, soda and salt and again mix until completely combined**batter will be very thick.

5) Fold in ½ cup chocolate chips.

6) Spread (I used my hand) batter into a 9 inch springform pan.

7) Bake for 30 minutes.

8) Once done, remove from oven and let cool for a 2-3 minutes then sprinkle remaining ½ cup chocolate chips on top and wait until they get “shiny”, then spread to create a thin layer of chocolate.

9) Let cool completely.

10) Freeze overnight.


1) Place cans of coconut milk in the fridge over night

2) Remove cans from fridge, open and scoop out solid coconut milk, discard watery portion

3) Use an electric mixer to blend coconut milk and honey until smooth


1) Remove ice cream from freezer and let warm for about 10 minutes.

2) Remove crust from freezer and top with ice cream, spread evenly.

3) Return to freezer for at least an hour.

4) Remove cake from freezer, and top with coconut whip cream.**

5) Return to freezer for an hour again.

6) Just prior to serving, melt some dark chocolate and drizzle across cake for garnish.


**You may also wish to remove the springform pan and cover sides with coconut whip cream (you will have enough whip cream).

The most delicious, guilt free way to enjoy ice cream!


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