Healthy VEGAN Ice Cream Semifreddo with Coconut & Raspberries | CANADA Day скачать в хорошем качестве

Healthy VEGAN Ice Cream Semifreddo with Coconut & Raspberries | CANADA Day

In this episode of Abbey’s Kitchen Inc., Abbey is thrilled to be celebrating Canada’s 150th birthday! It’s a big one! Abbey is sharing an awesome recipe today for a Canada VEGAN Ice Cream slice! The name might not be the best, but when you see this cake you’ll want to eat it! It looks super fancy and complicated but it could not be simpler. Here we go! This recipe takes a few steps and a bit of patience but it will be worth it! Start with a loaf pan and line it both ways with plastic wrap. This makes it easier for you to remove the cake from the pan at the end. Also, get some leftover cardboard and wrap it up with plastic wrap and cut it up so they fit lengthwise into your loaf pan. Now, Abbey is going to make the red ice cream for the tail end of the Canadian flag. Scoop out coconut ice cream into the blender. Add some raspberries into the blender. Blend until smooth. At this point you can start to see the colour, and you can add more raspberries depending on how red you want the colour. You can use fresh or frozen raspberries, but you might as well use the frozen because it will all be frozen anyway. Press the pink ice cream down the sides of your cake and pack it down and smooth it out. To maintain distance on either side, pop a bowl/glass in between the pink layers to make sure they don’t cave in while it’s freezing. Pop it into the freezer to let it set before we add the white ice cream in the middle. Freeze for 1 hour. Using a seedless watermelon, cut them into big slices. Take a Canadian flag cookie cutter and cut out little shapes in the watermelon slices. You can get these cute cookie cutters at your local bulk store or online. Remove the cake from the freezer and very carefully, remove the cardboard pieces from the pan. Line the watermelon maple leafs all along the centre and fill the centre with coconut ice cream to complete the Canadian flag! Once that’s done, freeze your cake overnight. After that, it’s ready to slice! There you have it folks! Abbey wishes her Canadian friends an amazing Canada Day! For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbeys blog. http://www.abbeyskitchen.com