This creamy cake with a nutty crumble crust is rich, decadent and amazing – a cross between ice cream and cheesecake, especially if you freeze the finished cake for half a day before serving.
Makes 1 10-inch springform pan.
- 2 cups soaked and dehydrated raw macadamia nuts, or soaked and dehydrated raw pecans
- 1/4-1/2 tsp. cinnamon
- 6 Tbsp. butter
- 4 pitted dates
- Preheat oven to 300°F. Line the pan with a circle of parchment.
- Combine all ingredients together in the food processor, and process till mixture looks like chunky nut butter. Press evenly into the bottom of the pan, and bake for 10-15 minutes or until lightly browned. Cool completely before filling.
- 1 1/2 cups pitted dates, OR 2/3 cup raw honey
- 3-4 tsp. unflavored gelatin
- 3 Tbsp. cold water
- 4 cups sour cream (24-hour-yogurt made with 2 pints of heavy cream)
- 2 Tbsp. vanilla
- 1 tsp. lemon zest
- Combine water and gelatin in a tiny saucepan, and stir until gelatin is dissolved. Heat gently, while stirring, just till hot (don’t scorch!)
- In the food processor, process the dates until they are a fine paste.
- (Alternatively, add honey along with the following ingredients.) Add the vanilla, lemon zest, and the gelatin mixture, and process until smooth. Scrape down the sides often.
- There will be flecks of dates throughout if you used dates. Add half the sour cream and pulse to combine. Add the rest of the cream and blend just until smooth and uniform. Make sure everything is completely blended, but do not overprocess, or you will end up with butter!
- Pour filling into cooled crust and refrigerate at least 6 hours before serving. For a fantastic ice cream cake, place in freezer for an additional two hours before cutting the cake. Garnish with fresh fruit if desired (before freezing).
- Any leftovers can be stored in the fridge or freezer. If frozen, thaw for 10-15 minutes before serving, or enjoy cold for a fantastic ice cream cake!