This decadent low-cal ice-cream cake-inspired dessert melts in your mouth and uses just 6 basic ingredients and can easily be made without added sugar by removing the honey and preserves.
Ingredients:
Filling:
1.5 - 2 lbs fresh or fresh-frozen blueberries
2 cups crushed ice (I use a hammer or meat tenderizer on 8 cubes inside a ziploc bag)
3/4 cup coconut milk
2 tbsp blueberry-Anise preserves (OPTIONAL) (I get mine from PlantBase Foods in Vancouver)
1 tsp vanilla (optional)
Crust:
1 1/2 cups walnut pieces
2 tbsp honey (OPTIONAL)
Process all the ingredients for the Filling until smooth. Place in freezer while you prepare the crust.
In a clean processor, pulse the walnuts and honey until half smooth, half chunky. In an 8 x 8 x 3" inch pan, press the walnut paste into the bottom of the pan to create the crust. Press down firmly. Pour the blueberry mixture over the crust. Cover and freeze for 4 hours. Cut into serving sizes while still setting. If you can, leave overnight to completely set. As with an ice cream cake, when ready to serve, cut out a portion and leave on counter for 10-15 mins to soften. Do not thaw then re-freeze the entire cake unless it is being used in its entirety.
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