Cranberry Cherry Ice Cream Cake

1: Preheat the oven to 350°F (175°C). Grease two small round silicone molds.

2: In a bowl, whisk together flour, baking soda, baking powder, sea salt, and monk fruit.

3: Stir in vanilla extract, water, and Cherry Bomb dairy-free ice cream until smooth.

4: Pour batter into molds and bake for 20 minutes, or until a toothpick comes out clean. Cool completely in molds.

5: Microwave cranberries, water, monk fruit, and vanilla for 2 minutes. Drain and cool.

6: Place one cake layer on a plate, top with cranberry filling and thawed ice cream, then add the second layer. Freeze for a few hours.

7: Mix powdered monk fruit with nut milk until smooth, then drizzle over the frozen cake.

8: Garnish with fresh cranberries, cherries, and edible glitter.

9: Slice and enjoy your Cranberry Cherry Ice Cream Vanilla Cake!