Berry Yummy Ice Cream Cake

  Out came THIS beauty!

First, line a “deep dish” style, freezer safe ceramic bowl with plastic wrap.  Make it about 4 inches too long on either side.  

Then, with my ice cream churning in the ice cream maker (I made vanilla ice cream-3 cups unsweetened vanilla almond milk, 3 scoops Prograde Vanilla, blend and throw in ice cream maker), take 1/2-3/4 of a cup of frozen berries of your choice (raspberries, strawberries, blueberries), food process them, and press to the bottom of the dish.  

Put it in the freezer while you’re waiting for the ice cream to finish.  

Take 1/2 cup of nuts of your choice (walnuts, pecans, almonds) and 4 dried apricots, and food process ‘till pieces are small and uniform.

When the vanilla ice cream is ready, spoon carefully atop the chilled berry topping, then finish with a layer of the nut mixture.  This will be the “crust, when the cake is flipped upside down.

Cover with the remaining plastic wrap draping down the sides, and freeze till solid.

To remove the cake from the dish, fill your sink with hot water, enough to dip the bottom and sides of the ice cream dish in, till it slides out (but doesn’t melt the sides completely).  Flip upside down on a plate, unwrap fully, and enjoy your delectable TREAT!!

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1. Vanilla Blender Cake with Berries
2. Mommy’s Great, she gave me Chocolate Cake
3. Cinammon Ice Cream
4. Peaches n’ Cream
5. MOOve over Chocolate Ice Cream!