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Lavender Strawberry Ice Cream Cake, grain-free, low-carb

     Lavender Strawberry Icecream cake Storybook Woods 1

    My sister and I always have a tea for my mother on Mother's day. I wanted to make her something extra special and this ice cream cake was a big hit. Because my mother's is diabetic, and does not do dairy (except for butter), I made the cake grain free. The base of the cake is my lavender infused brownies, where you infuse the butter with herbs and then use that butter to make a chocolatey brownies (no cocoa powder here, all bittersweet chocolate :-) . Topped with strawberry ice cream and then lavender ganache. This cake was a BIG hit!! A little time consuming, but so worth the work!

Lavender Strawberry Icecream cake Storybook Woods

Lavender Strawberry Ice Cream Cake, grain-free, low-carb

Base, 1 Lavender Infused Butter Brownie Cake baked in a spring-form pan * see notes

1 pint (or so) strawberry ice cream, I made vegan ice cream but feel free to use what ice cream you love.

Dark Chocolate Lavender ganache

 

Assemble cake; let brownie base cool for 30 minutes after baking. Cover brownie with ice cream (if ice cream is frozen hard let it sit on your counter, or pop in microwave a minute, to soften a bit). Set cake in freezer and make ganache. Pour ganache over the ice cream. Cover pan with heavy foil and set cake in freezer. Freeze until ice cream is solid. Serve and enjoy!

 

Vegan Strawberries Ice Cream

1 1/2 cup cold coconut cream

1 cup cold coconut milk

1/2 cup sugar, I used coconut sugar

1 1/2 cups ripe strawberries

pinch of sea salt

 

Blend all ingredients with a blender stick or in a blender until smooth. Run in ice cream maker for 30 minutes and store in freezer until ready to assemble cake. I make the ice cream when I pull out the cake, so the ice cream is ready when the brownie is cool and the ice cream is still soft enough to spread over the brownie.

 

Lavender Ganache

1/2 cup chopped dark chocolate
1/2 cup cream
1 TBL lavender buds ** see note

Heat the cream, chocolate and lavender over low heat until chocolate is melted. Do NOT let the mixture boil. Set chocolate aside for 15 minutes, then strain out lavender buds through a sieve. Discard lavender.

 

Notes

* Bake your brownie in a spring form pan. It makes it easier to serve the cake. Normally I under cook my brownies but for this recipe make sure the brownies are fully cooked

** You can also use food grade lavender oil, I use Young Living, instead of lavender buds. 3-5 drops depending on your taste.

Lavender Strawberry Icecream cake Storybook Woods 5

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Comments

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Melanie Beilner

Oh my goodness, Clarice! This looks amazing!

Gill

I have been enjoying browsing through your past Autumn posts dear Clarice, and finding inspiration anew. I do hope that you will resume here after the summer? Xxx Gill

Tracy A.

Looks and sounds wonderful! What a creative use of flavors!

Teresa McFayden

Beautiful and the cake sounds divine! Thank you Clarice!!

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