This recipe is the result of too many things happening in my head at once. I wanted to make a pound cake, but also wanted to pair it with a blueberry ice cream. Voila!
It's definitely a weekend dessert; there are a few moving parts that need to come together. You can make the two sections on the same day (morning) and assemble it later (evening).
Boozy Pound Cake (recipe below)
Blueberry-Gin Ice Cream (recipe below)
Lemon Curd, optional (recipe here)
For the cake:
Adapted from Food Babe
1 1/2 T. flaxseed, ground
3 T. gin
1 c. + 2 T. organic whole wheat pastry flour, like Bob's Red Mill
1 tsp. baking powder, aluminum-free
pinch of sea salt
3/4 c. coconut oil, softened
1/3 c. coconut sugar
2 T. pure maple syrup
1 tsp. vanilla
1/2 c. almond milk, or other non-dairy milk
For the ice cream:
2 cans coconut milk, full-fat, refrigerated for at least 8 hours
1/2 T. cornstarch
3 T. pure maple syrup
3 T. coconut sugar
2 T. gin
1 ripe banana
2/3 c. organic blueberries (1/3 pureed, 1/3 whole)
Directions for the cake:
Preheat the oven to 350°. Line a loaf pan with a sheet of parchment. This will be important when you're trying to get it out of the pan.
Mix the flaxseed and tablespoons of gin in a small cup. Let it rest for 10 minutes so it becomes thicker.
In a small bowl, combine the flour, salt, and baking powder. Set aside.
In a large mixing bowl, cream the sugar, coconut oil, syrup, milk, and vanilla. Add flaxseed/gin mixture until ingredients are incorporated. Slowly add the dry ingredients to the mixing bowl.
Scrape the batter into the prepared pan and bake the cake for at least 60 minutes. Insert a toothpick and be sure that it comes out clean. Let the cake cool completely, at least for an hour on a rack.
Directions for the ice cream:
Super easy - combine all of the ingredients (except for the whole blueberries; stir those puppies in after) in a blender and make sure everything is fully mixed in.
Follow your ice cream maker's instructions. (For mine, I have to chill my bowl for at least 15 hours in the freezer, etc.) I churned mine for 25 minutes; it should look like soft serve. Pour it into a freezer-safe container and let it set for at least 4-6 hours.
While the ice cream is still somewhat soft (between 4-6 hours), scoop it out on top of the pound cake, smoothing it. Let it set in the freezer for 6-8 hours, or overnight.
When you take the pan out of the freezer, carefully loosen each side and gently pull the cake out of the pan. (The parchment may rip, so you may need to let it sit out for 10 minutes before attempting this.) Using a knife, cut the cake down evenly; top with lemon curd and mint to serve.