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Twrl Milk Tea Hojicha Ice Cream Cake with Apricot Swirl and Chocolate Crust (vegan, gluten-free)

by Olivia Chen
Twrl Milk Tea Hojicha Ice Cream Cake
The Decadent Vegan Baker kindly shared her recipe for a sweet, vegan, ice cream 🍨cake featuring Twrl Milk Tea Hojicha! Tea-lightful! We hope you'll read on and give her ice cream cake recipe a try...
The crust was chosen for the earthy lucuma powder in it and supplemented with cocoa powder to make a tasty chocolate crust for the ice cream.  Lucuma is a dried, powdered supplement that’s often used as a natural sweetener. It contains less sugar but more nutrients than table sugar. More specifically, it has about half the carbs and 75% less sugar than the same amount of table sugar. Lucuma powder also offers a relatively good amount of both soluble and insoluble fiber, unlike most other common sweeteners, such as table sugar.  If you don’t have lucuma, you could try another deep flavored dry sweetener, such as coconut sugar.
The ice cream filling uses the tea in place of water, and is lightly sweetened so the green tea aroma comes through. The last feature of this dish is the apricot jam swirled throughout the ice cream. Don’t leave it out she says — it’s a game changer for bringing the tastes together.

"The roasted green tea flavor really shines when complemented by the swirl of fruit jam and an earthy tasting cocoa crust." 

Twrl Hojicha Tea Ice Cream Cake with Apricot Swirl and Chocolate Crust Recipe (vegan, gluten-free)

Ingredients

for the crust
3/4 cups almond flour
1/4 cup lucuma powder
2.5 Tablespoons cocoa powder
1/4 cup maple syrup
1/4 teaspoon vanilla extract
pinch fine sea salt

for the plant-based, vegan ice cream
1 cup raw cashews, soaked for 3 hours then drained
7.5 ounce can Twrl Hojicha Roasted Green Milk Tea
1 teaspoon apple cider vinegar
1.5 teaspoons lemon juice
1/4 teaspoon vanilla extract
3 Tablespoons vegan sugar
3 Tablespoons refined coconut oil, in solid form

for the swirl
4 Tablespoons whole fruit apricot jam

Directions

  1. Line a 9 x 5-inch loaf pan with parchment paper, leaving excess hanging over the sides. Set aside.
  2. Place the almond flour, lucuma and cocoa powders, maple syrup, 1/4 teaspoon vanilla, and sea salt in the bowl of a food processor fitted with a metal blade. Pulse to combine into a fine crumble that just holds together when pressed between your fingers. Transfer this crust mixture to the lined loaf pan. Press it down firmly with your fingers, or the bottom of a glass, to create an even layer. Place the pan in the freezer while you make the ice cream.
  3. Wipe out the food processor bowl, then add the cashews, Twrl tea, apple cider vinegar, lemon juice, 1/4 teaspoon vanilla, sugar, and coconut oil the bowl. (Note: if your food processor can’t handle this much liquid, then place the ingredients in a blender). Process until smooth, scraping the sides of the bowl down as needed. The mixture may look lumpy at first; keep going until it is creamy.
  4. Take the pan from the freezer. Pour the ice cream over the crust and smooth it out. Return the pan to the freezer for 15 minutes for the ice cream to harden slightly. After 15 minutes, remove the pan from the freezer. Drizzle apricot jam over the ice cream and swirl it in with a toothpick. Return the pan to the freezer for two hours. When the ice cream is firm, take the pan from the freezer. Remove the ice cream by grabbing the parchment overhang to lift the loaf out. Place the loaf on a cutting board and cut slices with a warm knife.

Check out the recipe and more from The Decadent Vegan Baker on her blog Vegan Baking Up High. She has a wealth of knowledge on baking at altitude and other vegan and gluten-free recipes. Enjoy! 

 

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