Red Velvet Cake Coconut Milk Ice Cream(gluten free & vegan) topped with Aged Balsamic
Valentine's Day always brings forth a burst of Red, Pink, and White in my minds eye but in the middle of that colorful scenery is a far more heart warming visual…a time travel back to the days when Valentine Cards were made by hand. The scene is loaded with colorful paper, ribbons, glitter, glue, and candied sweethearts…you know the ones…the little boxes that have a space to write your name and say something sweet on it like "Be My Valentine". But as I continue to let myself fill the scene with past memories, I realize something is missing. Right then I KNEW...it was time to create a new one. So this weeks food story is the creation of a beautiful food visual to add to this welcoming scene. And what better way to do that than with Ice Cream. Better yet…Red Velvet Cake Coconut Milk Ice Cream. Soooooooooooooo Delicious!! Oh YES, this will be forever more embedded. Continue below to follow this yummy fun filled food story adventure. And be sure to check out the video at the end detailing the process…OH and all the visuals along the way:)
Here's what you'll need to get started...
Red Velvet Cake(gluten free & vegan)
1/2 cup Cashew Milk
1 tbsp Apple Cider Vinegar
1 Flax Egg(1 tbsp Flax Meal to 3 tbsp water)
5 tbsp Coconut Oil
3/4 cup Sugar
1 tbsp Raw Cacao Powder
1 tsp Almond Extract
2 tsp Vanilla Extract
1 1/2 tsp Baking Powder
1/2 tsp Salt
Red Food Coloring(or natural option by India Tree)
Coconut Milk Ice Cream
2 cans full fat Coconut Milk
1/3 cup Sugar
1/4 cup Brown Sugar
1 tsp Almond Extract
1 tsp Vanilla Extract
Aged Balsamic(the thick stuff)
Let's first start with the Coconut Milk Ice Cream. Make sure the drum from your Ice Cream maker is in the freezer and stays put for a good 24 hours before first use. Then...to a sauce pan add the Coconut Milk, Sugar, and Brown Sugar. Heat on medium high whisking till it just starts to form a rolling boil. Remove from heat and add in the Almond Extract and Vanilla Extract. Let cool for 15 minutes then place in a large container(such as a mason jar) and finishing cooling to room temperature. Then place jar in the refrigerator to chill overnight.
Now let's move on to the Red Velvet Cake. First start by adding the Apple Cider Vinegar to the Cashew Milk(to home make use 1/2 cup Cashews to 1 1/2 cup water blitzed in a high speed blender…makes roughly 8 oz's) and set aside. This will create a Cashew Buttermilk. You'll also want to go ahead and create your Flax Egg here as well(1 tbsp Flax Meal to 3 tbsp Water whisked together). Give these two items a chance to sit for about 10 minutes. Then to a bowl add the Flax Egg, Sugar, Cashew Milk and Coconut Oil. Mix together. Add in the Gluten Free All Purpose Flour, Raw Cacao Powder, and Salt. Continue Mixing. Then add in the Almond Extract and Vanilla Extract, give it a quick turn then add the Baking Powder and continue mixing till all ingredients are incorporated. Now you can add some Red Food Coloring...just a little should do. Use your discretion. Then pour the batter into a dairy-free buttered and floured 9 inch round and pop into a 350 degree oven for about 50 minutes or until the center pulls clean with a toothpick. See visual below. Totally check out the HEART that forms in the batter at the end top center. So didn't plan for that but how SUPER COOL.
Remove Red Velvet Cake from the oven and let cool for a bit before transferring to a cutting board to start the cube cutting process.
You'll only need half the cake for the Coconut Milk Ice Cream so feel free to whip up a batch of your favorite Cream Cheese Icing and slather it on the remaining cake. No need for the other side to feel left out.
Now you can cut the Red Velvet Cake half into cubes. Place cubes in a freezer safe container and pop in the freezer to chill overnight.
Here's where the waiting begins. Tick Tock Tick Tock…. When you're ready to put everything together the next day, start with the Coconut Milk Ice Cream. Remove the frozen drum from the freezer and start making per manufacture's instructions. Go ahead and pull the frozen Red Velvet Cake cubes at this time as well. This will give them a chance to thaw slightly before introducing them into the Coconut Milk Ice Cream mixture. When incorporating anything into an Ice Cream mix it works best cold. It shouldn't take long for the the Coconut Milk Ice Cream mixture to tight up. This is when you want to add the Red Velvet Cake cubes, right towards the end of the churning. The rotation is still fluid enough to move the cubes throughout, mixing them completely into the Ice Cream. Turn machine off and transfer to a Bread Pan or Ice Cream Safe Container. Place in the freezer to finish the chilling process.
And don't forget the last scrapes left frozen on the walls of the drum. When it starts to thaw there's a whole lot of YUM waiting to be eaten UP.
Check out the video below of the Red Velvet Cake Coconut Milk Ice Cream process...
So hopefully the drum scrapes will hold you over till the Red Velvet Cake Coconut Milk Ice Cream has had a chance to properly freeze. I understand if you can't wait…been there myself many many times. So when YOU'RE ready I guess I should say, scoop some out into a bowl and drizzle over top the Aged Balsamic. Gobble it up. Then…repeat, hahahahaha. ENJOY:)