I am still playing with the recipes from DIY Vegan to create some brand new delights. This week, I’ve got something sweet to share.
Now that the red cups are out and in Canada the carols are streaming from the speakers in every store (hopefully South of the border you’re getting a tiny break until after Thanksgiving) I’m starting to think about the holidays.
This year I will be hanging out at my house more than usual – that’s what tends to happen when you have a new baby. I will probably be playing host more often than I’m used to which means I need to have something to offer guests when they stop by. But I mentioned I have a tiny baby, right? So it has to be something super simple that can be made ahead and will last until it’s needed.
I pulled out my copy of DIY Vegan and came up with this amazing Instant Ice Cream Cake. Amazing because it has fudgey, chocolate-cake like layers, surrounding an incredible vanilla ice cream centre and is coated in layers of rich, chocolate ice cream. I topped it off with drizzles of melted chocolate and some cookie crumbs.
Beyond the flavours, this cake is ideal because you slice it like a loaf meaning you can stretch it out to serve lots of guests or cut off a couple of pieces and then wrap it up for another visit. So versatile! And if you happen to already have lots of ice cream on hand, it can come together in mere minutes.
Plus…it looks impressive.
If you’d like to come by and hold a baby, I’d be happy to go have a shower, afterward I promise to serve you a delicious slice.