Cranberry Cherry Ice Cream Cake
Serves 620 mins prep20 mins cook
Dive into this delightful Cranberry Cherry Ice Cream Vanilla Cake that’s perfect for any occasion! This delicious dessert is made with fluffy vanilla cake layers, tart cranberry filling, and Cherry Bomb Dairy-Free Ice Cream for a creamy finish. Sweetened with monk fruit, it’s a guilt-free indulgence you can enjoy! Perfect to impress at your next gathering.
0 servings
What you need
Instructions
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!View original recipe