Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE!

Posted by: on Apr 29, 2016 | 38 Comments

Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.com

I felt so funny yesterday. Crystal clear, strong and happy but at the same time tired and really blah. I stopped in the middle of the street to smell an incredible hyacinth covered in raindrops and all of a sudden everything shifted. It’s only when I stop and stare for a bit that everything start making sense. A golden paus. Nature is such a game changer, it has the power to -in just a few seconds- both ground and elevate. Know what I mean?

Since as long as I can remember, I’ve wanted to create these little golden pauses for other people to play in. To, with either a photo, a sentence read here, a talk or a video, make someone stop and stare for a bit. In that pause, where the buzz of the world is suddenly silenced – clarity/calmness/inspiration/juiciness enter. All kinds of goodness at your feet! Like feeling totally Zen   ..with a pair of heels on   ..in an celebratory ecstatic dance! Like this cake!

Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comSalted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comSalted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comSalted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comSalted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.com

..because celebrating is just what we’re doing with this cake (which to be honest is making me stop and stare, reminded yet again that #plantsaresexy). This is a a cake in celebration of my 27th birthday in February (when I had the flu and was very pregnant), a cake for Avalons birth-day and for Caspian becoming a big brother. A cake to celebrate Fabian and me being together for 9 years (on Avalons birth-day) and it’s also a birthday cake for Fabian (1st of April). Phew! Good thing this salted caramel topped and earl grey infused ice cream cake is such a wild winner that it can totally take those 5 celebrations in 1.

DSC_0979Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comSalted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comSalted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comDSC_0936Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comjpg11Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.com

..Pale green layers of vegan ice cream with subtle notes of bergamot and layers of crunchy toasted hazelnut all wrapped in vanilla coconut cream. Covered in salted caramel and topped with a raw chocolate drizzle, edible flowers more fragrant hazelnuts. Granted, the recipe might look a bit intimidating but the hardest thing about making it is pre-freezing avocados and bananas, opening up some cans of coconut milk and stirring caramel.

Salted Caramel Topped & Earl Grey Infused Ice Cream Cake

Make sure to read through this recipe thoroughly before you begin. There are some preparations that needs to be in place such as pre-freezing bananas and avocado and pre-refrigerated cans of coconut milk. You can choose to make a basic blended raw caramel sauce but I do urge you to try the warm one (recipe below). It makes all the difference. Taste testers agree. The best thing about this cake (healthy ingredients aside) is that it can be made in advance since it stores well in the freezer. This way you also sneak a slice every now and then (I won’t tell if you don’t.. No wait! Tell the world!)

Use a 7 inch springform pan
Makes 8-12 pieces

Earl Grey infused Ice Cream
5 bananas, – peeled & frozen in pieces (375 g)
2 large avocados, – peeled, pitted & frozen in pieces (175-200 g)
1 can full fat coconut milk (you’ll only use the solid coconut cream layer)
1.5 bag organic earl grey tea
1/4 pure ground vanilla bean 

  1. The day before making this cake, peel, pit and slice avocados and bananas and freeze. Also put the cans of coconut milk in the fridge.
  2. Once fruits are frozen, add them to a food processor. Open the can of coconut milk and scoop out the solid top layer of cream and add that to the food processor as well as the vanilla and tea. Blend until completely smooth and creamy. Add to a bowl and let rest in the freezer while making hazelnut crunch.

Hazelnut Crunch
1.5 cups hazelnuts
1/2 cups rolled oats, cert gluten free if necessary 
10 medjool dates, pitted 

1.Preheat oven to 200°C/392°F
2. Add hazelnuts to a dry baking sheet and roast for 10 minutes (the core of the hazelnuts should be slightly golden). While Hazelnuts are in the oven roast the oats in a dry skillet on medium heat, stirring every 20 seconds or so. Oats are done when slightly golden and fragrant which will take just a few minutes.
3. Add warm hazelnuts to a clean tea towel, fold towel over the nuts and rub as much skin off of them as you can.
4. Add nuts and oats to a food processor along with the pitted dates. Blend until dry/crumbly and not dough-like (see picture above). 

Assembly (1)
1. Line your 5 inch springform pan with plastic wrap and press down half of the hazelnut crunch onto the bottom of the pan. Eyeball it, as long as the bottom is covered, you’re good.
2. Spread out half of the ice cream on top of the hazelnut crunch, add a new layer of hazelnut crunch and then the rest of the ice cream. The cake now needs to be in the freezer for 2.5-4 hours (or you know, a week!) before taking the last steps below. 

Vanilla Cream
1 can full fat coconut milk (you’ll only use the solid coconut cream layer)
1/4 tsp pure ground vanilla bean

  1. Open can of coconut milk and scoop out the solid top layer of cream and add that to a bowl as well as the vanilla. Whisk until smooth and creamy OR use a hand blender to get the job done. 
  2. Get the cake out of the freezer and the springform pan. Put it on the plate you’re planning to serve it on and cover cake with coconut cream, top and sides. Refrigerate while making the salted caramel.

Salted Caramel Sauce
1/2 cup pure honey, maple syrup or rice syrup
1.5 tbsp virgin coconut oil
1/4 cup nut butter (I’ve found either cashew butter or peanut butter to work best but you can choose your favorite. Yes, even tahini!)
1/4 tsp pure ground vanilla bean
pinch good quality salt

  1. Add all ingredients to a saucepan and very gently bring to a boil on low-medium heat. Stirring constantly. Remove from heat as soon as those first bubbles start coming and pour directly into a bowl. You’ll need to work really fast at this point (have the vanilla cream covered cake ready on the counter) since you only have a really tiny window of time before the caramel sets.
  2. Spoon caramel over cake. Fast! Done! 
  3. You can serve cake at this point but it’ll be much easier to slice it up if you freeze it for a little while (or a long, whatever suits your timetable) since the warm caramel has now warmed up the top ice cream layer.

Toppings
Raw chocolate drizzle (3 tbsp melted virgin coconut oil + 2 tbsp raw cacao)
Toasted Hazelnuts
Edible Flowers
..the sky is the limit!

Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.comSalted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.com Salted Caramel Topped + Earl Grey Infused = ICE CREAM CAKE! @ www.Earthsprout.com

Unless you ditched everything to live alone in the Himalayas, the buzz of the world is constant. (In case you actually do live somewhere in the Himalayas, if you ever find Shambalaya, please send us all a telepathical postcard!).

What I’m getting at is this; Stop and stare once in a while. Life is good.

Happy Weekend! ..and see you on Instagram!
xoxo Elenore

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38 Comments

  1. valentina | sweet kabocha
    29 april, 2016

    When will everything start making sense for me too? :D

    Anyway, gorgeous cake. You’re simply amazing <3

    Reply
    • ElenoreEarth
      8 maj, 2016

      Oh my goodness.. when does it ever?! Never I suppose, it’s an ongoing ride, babe! Loads of sunny hugs to you!

      Reply
  2. hannah-phoebe
    29 april, 2016

    Wow what an incredible cake! Happy late-birthday, anniversary, mum-a-versary etc!
    That intro made me think of The Sound of Music 🎼”raindrops on roses and whiskers on kittens… these are a few of my favourite things”🎶 right? But hyacinths are better than roses any day, the blue ones have always been right up there as my fave flowers!

    Do you mean 2x175g avocados or 2x87g? I just weighed a medium avo and it was 150g so i’m confused 😕 also do you use a raw cashew butter or a roasted one like Monki?

    Thanks darling I’m literally DYING to find time to whip this up and feast!

    xxxxxxx <3

    Reply
    • ElenoreEarth
      8 maj, 2016

      Hey Hannah! Oh I loove The Sound of music :) ..and yes, I know what you mean! The recipe calls for two has avocados which (when peeled and pitted are around 150-200g. Hope that straightens things out for you! As for the cashew butter, both raw and roasted works great!

      love /Elenore

      Reply
  3. Inês
    29 april, 2016

    Beautiful words and stunning cake Elenore! Omg, that caramel sauce!!!
    And so many reasons to celebrate and feel blessed, it is a gift to see the world as you do. thank you for the constant inspiration. And couldn’t agree more, nature has it’s amazing way of reminding us that magic exists in front of our eyes. there is so much beauty around us just waiting for us to stop and noticing it :)

    Reply
    • ElenoreEarth
      8 maj, 2016

      M-mmmm! Yes! Magic, it sure does exist. In nature it’s so obvious but we also gotta remember that WE are the same, built by the same atoms and molecules soo, we’re magic too! Hugs!

      Reply
  4. Rita
    29 april, 2016

    Reading your words and admiring your photography was definitely the little golden pause I needed right now. :) Thank you for sharing and for reminding me to pause Elenore.

    Oh, and… DELICIOUS looking cake! xo

    Reply
    • ElenoreEarth
      8 maj, 2016

      I am so grateful to hear that! Thank you, dear Rita!

      Reply
  5. Emily
    30 april, 2016

    I think I will make this for Mother’s Day! For myself, a mother, and the other mothers in my life. Where did you get your ombre dress?

    Reply
  6. Kathleen
    30 april, 2016

    wow this is really amazing! I’m going to try to make this.

    Reply
    • ElenoreEarth
      8 maj, 2016

      Yay! Do it and let me know how it turns out :) Lots of love to you Kathleen!

      Reply
  7. Alena
    1 maj, 2016

    Ahhhh!!! Looks and sounds incredible!!!

    Reply
  8. susanne
    1 maj, 2016

    Ser så gott ut. Det måste jag bara prova. Såg dig första gången på ”vegorätt” och vad jag längtat efter ett sådant matprogram. Gjorde många av era recept. Söt liten familj du har och fina bilder. Hoppas på fler matprogram i tv…

    Reply
    • ElenoreEarth
      8 maj, 2016

      Hej Susanne! Så underbart att höra att recepten hoppat in i ditt hem också! Ljuvligt! Hoppas att du tycker om tårtan! …Den är som en dröm :)

      Reply
  9. hayley webb
    2 maj, 2016

    I love your blogs, i love how you love life and your soul oozes so much; it spills out my computer screen into my foodie heart! im going to make the salted caramel ice cream cake for mothers day to eat as our treat which will be in our pjs in bed the night before mothers day; 3 kids aged 8, 10, 11 and 1 big english mastiff slobbering at the end of the bed! Thanks you filled my foodie soul with L O V E x

    Reply
    • ElenoreEarth
      8 maj, 2016

      Hayley! I cannot think of a more perfect moment to enjoy this cake than the one you describe! Gratitude fills my heart, reading your words. Thank you, dearest for sharing this!

      Reply
  10. Parul
    2 maj, 2016

    Wow, it looks gorgeous and want to make RIGHT NOW but wont be able to, will be making for my sis-in-laws birthday. What else can I use instead of Earl Gray Tea?

    Reply
    • ElenoreEarth
      8 maj, 2016

      That sounds like a good plan! You can use pretty much anything instead of the earl grey. Cardamon, Camomile, mint, orange peel.. Or skip it altogether. Totally up to you. You could even add cacao powder and turn it into a chocolate ice cream cake!

      Reply
  11. Carol
    3 maj, 2016

    This cake sounds magical. A question about the size of the pan as quoted at 5 inches serving 8-12 people? Did you mean 8 or 9 inches? Thanks.

    Reply
    • ElenoreEarth
      3 maj, 2016

      My goodness! Thank you for commenting! It’s supposed to be a 7 inch! It’s a very filling cake though so yes, 8-12 servings is correct.

      Reply
  12. Clémentine
    3 maj, 2016

    Oh yes… You nailed it! I can identify myself so much to that: stop, look around, notice an ordinary detail, and be grateful. Just for that.
    Nature is booming here… Such a pleasure… Beautiful colors and heady scents!
    Take care and keep sharing your love for Nature and life!

    Reply
    • ElenoreEarth
      8 maj, 2016

      Oh yes! Nature at this moment, eh!? So effing incredible! It’s all about the details. Stopping and allow oneself to be amazed. Have a beautiful Sunday!

      Reply
  13. Glenna
    3 maj, 2016

    Wow.. what a stunning looking cake! My little almost 4yr old has been talking about her birthday (coming up at he end of May) pretty much every day this last month or two and she’s decided she wants an ice-cream cake with flowers on top so thank you for picking up on her dreamings and whipping up this wonderful creation in time for her celebration. I can’t wait to try it out. I’m obsessed with salty caramel and really digging coconut cream these days and the combo is making me drool right now, never mind the toasted hazelnuts. omg. Bring on the yum factor! ;)

    Reply
    • ElenoreEarth
      8 maj, 2016

      Haha! Yes! Yum factor galore! I’m grateful the universe worked it’s magic and brought you and your little this cake. Let me know if you guys try it :) AAAAALLLL love to you!

      Reply
  14. Amy | The Whole Food Rainbow
    6 maj, 2016

    Oh Elenore what a beautiful cake!! And that is what you do give, which is mind-blowing really and so so wonderful. You give something like being uplifted by a moment in nature, a nurturing empowering hope that I can be more and live better and feel more alive. Not to be too intense!! xx

    Reply
    • ElenoreEarth
      8 maj, 2016

      Oh Amy! Your words! Goodness! As do you, dearest! Keep on rocking your rainbow, babe!

      Reply
  15. Lait de Noix de Grenoble au Cacao et Maca Pour Contrer le Stress - The Green Life
    8 maj, 2016

    […] Mon anniversaire est durant l’été, et si l’un d’entre vous avez envie de me faire un gâteau de fête, j’aimerais beaucoup que ce soit ce Gâteau à la Crème Glacée au Earl Grey garni de Caramel Salé. […]

    Reply
  16. Maya | Spice + Sprout
    8 maj, 2016

    What a gorgeous cake! I love reading your words, they always DO make me stop, and think for a moment <3

    Reply
  17. Kristin
    11 maj, 2016

    What a beautiful cake — ser jätte gott ut… Tack så jätte mycket!!!! I’ve actually made it and I have it in the freezer now… eagerly waiting for the final toppings… the vanilla cream and caramel sauce… I’m wondering if I can finish it and then keep it in the freezer and eat it slowly over time with my family? Or must it be eaten immediately? Thank you and sending lots of love from the mountains of Spain! xxKristin

    Reply
  18. Kristin
    12 maj, 2016

    Hi Eleonore — forget my question! I froze it and we’re eating it bit by bit, and it’s fantastic! What a delicous lovely beautiful cake. Thank you again so much and sending you love and hugs. xx

    Reply
    • ElenoreEarth
      17 maj, 2016

      Yes yes YES! Isn’t it just the best thing! I love being like ‘oh do you want some healthy ice cream cake?’ and slice it up, even just for two people! So glad you made it!

      Reply
  19. Parul
    16 maj, 2016

    I forgot to ask you about the Mejdoot dates earlier. What should I use to replace the Dates in this recipe?

    Reply
    • ElenoreEarth
      17 maj, 2016

      Hey Parul! The best go is Medjool dates you could probably replace it with any dried fruit!

      Reply
  20. {Vegan} Cheesecake Fruit Dip Recipe by Faring Well
    20 augusti, 2016

    […] would chose Jodi’s summer squash salad, Lindsey’s spicy oven fries, and Elenore’s earl gray ice cream cake – […]

    Reply
  21. Lili @ Travelling oven
    21 augusti, 2016

    This cake looks absolutely amazing and it’s full of lovely healthy ingredients! Thank you for the greta recipe! :-)

    Reply
    • ElenoreEarth
      23 augusti, 2016

      Hope you get around to try it, Lili! It’s a pretty epic cake.. :)

      Reply

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