June Cake

This frozen dessert isn’t named after the month of June; it’s named after someone special in honor of her 75th Birthday. June Cake is a combination of nondairy maple walnut ice cream and frozen chocolate pudding, because June* likes both of these. And if you don’t say anything, no one will suspect that this delicious dessert is vegan and gluten-free. Happy Birthday June!

Ice Cream Ingredients:

• 1 cup pine nuts
• 1 1/2 cups raw cashew pieces, soaked 2 hours, drained
• 2 (13.66 oz) can Thai Kitchen organic coconut milk or other brand, unsweetened
• 1/2 cup maple syrup
• 2 tablespoon coconut oil
• 1 tablespoon pure vanilla extract**
• pinch of Himalayan salt
• 1 1/4 cups walnuts, chopped

Pudding Ingredients:

• 3 ripe avocados
• 8 to 10 organic medjool dates, soaked 2 hours, drained
• 2 teaspoons pure vanilla extract
• 4 heaping tablespoons cacao powder***
• pinch of Himalayan salt
• 1 cup filtered water, or adjusted amount

Directions:

1. Place all the ice cream ingredients, except for the walnuts, in a high powered blender and blend on high speed for 2 minutes or until very smooth and creamy.
2. Pour into an 11 cup capacity Pirex storage dish or other shallow freezer safe container. Cover with a lid or plastic wrap and place in the freezer for 8 or more hours.
3. Remove from the freezer and check every couple of minutes for it to becomes soft enough to mix with a large wooden spoon. Mix in the walnuts. Place the ice cream in a 9-inch round springform pan and spread evenly. Cover with plastic wrap and return to freezer for 1 hour or until hardened.
4. Place all the pudding ingredient, except for the filtered water, in a KitchenAid food processor or other food processor. Process for two minutes while gradually adding just enough water for a thick, smooth, and creamy consistency. Pour the pudding over the top of the ice cream cake and spread evenly with a Wilton angled icing spatula or other blunt knife. Cover with plastic wrap and return to freezer for 1 hour or until the pudding is hardened.
5. Remove from the freezer and from the springform pan. If too hard to cut, let sit a few minutes then slice and serve. Stores in a covered container in the freezer for up to 5 days.

Variations:

1. Drizzle each serving with Vegan Chocolate Sauce to taste.
2. Drizzle each serving with Maple Glaze to taste.

Yield:
Makes 6 to 8 servings.

*June is Alex’s grandmother and Sandra’s stepmother. “Who are Alex and Sandra?” you might ask. Well, Alex does a little writing, editing, photo capturing, and taste testing here at Now That’s Vegan! And Sandra creates the recipes and posts.

** Most extracts contain alcohol primarily derived from corn, which is gluten-free. Still, people with celiac disease and gluten sensitivity may want to contact the manufacturer to be sure that it’s gluten-free.

*** Cacao powder (pronounced ka-kow) is simply raw chocolate taken from a cacao bean, also known as the cocoa bean. Most brands of cacao powder are gluten-free, yet because there is a slight possibility of cross-contamination those with celiac disease or gluten sensitivity may want to check with the manufacturer to be sure that it’s made in a gluten-free facility.

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