Kat Cupcake: Ice Cream

Gelato Cheesecake

Kat @ Cupcake Kat 4:29 PM 0 Comments

Today I am going to share with you one of my favorite places in Calgary! And that place is Fiasco Gelato!

If you live in Canada, you may have heard of them since they sell their gelato in many grocery stores.

I love Fiasco Gelato. They have the best employees working there and such a cute shop.

I go to Fiasco Gelato almost every week and their gelato is some of the best I've ever had! They have new flavors that they've created right there in the shop every time we go.

A few weeks ago I picked up their Blueberry Basil Sorbetto and I was blown away!

Whoever says that sorbetto is boring has never tried Fiasco Gelato's! It was sweet, refreshing, and beautifully accompanied by the basil.

In their store, they offer some recipe cards featuring their gelato, these inspired me. I knew I had to develop some recipes with their products so I came up with this super simple cheesecake. All you have to do is blend together gelato with cream cheese, let it freeze and viola you have a lovely dessert that you can customize however you like!

I made a coconut crust for this so that it is gluten free as well. The coconut crust is incredible and went so well with the sorbetto I used. You can toast the crust like I did or leave it no-bake and just press it onto the bottom. You can also use a traditional graham crust or other crust if you do not like coconut.

If you do not eat dairy, do make sure to use a dairy free frozen dessert (like sorbetto!) and vegan cream cheese! I used honey to sweeten this and depending on the ice cream you use, you may have to add more or even none at all to get your desired sweetness.

Please let me know if you make this cheesecake!With the beginning of spring and summer just around the corner, it will be the perfect no-bake, refreshing, and cool treat.

Gelato Cheesecake
Make one cake, serves about 8

Ingredients

For Crust

1 1/2 cup shredded coconut
3-5 tbsp coconut oil, softened

For Cheesecake

1 cup (about 1/2 pint) sorbetto, gelato, or ice cream. This should be a little soft so that it's not too frozen to blend
2 packages cream cheese or vegan cream cheese, softened at room temperature
1/3-1/2 cup honey (or more or less)

Directions
1. Preheat oven to 350F if you are toasting your crust. Prepare an 8" spring form pan by placing some parchment paper on the bottom.
2. In a food processor, process crust ingredients into it is starting to stick together and the shredded coconut is small. Don't blend too much! We're looking for the coconut to be smaller but still visible like a dough, blending too much will create coconut butter.
3. Press dough firmly into bottom of pan. Bake for 10 minutes until coconut is fragrant and lightly brown. Set aside and allow to cool.
4. Place all ingredients for cheesecake in a large bowl and blend with a hand or stand mixer until combined, smooth, and creamy.
5. Pour cheesecake filling on top of your crust and place in freezer for at least 3 hours. You can get away with less but it might be hard to cut since the cake will be soft
6. I recommend taking the cake out of the freezer a couple minutes before serving so that it is a little creamier than frozen! Enjoy!

Vegan Peanut Butter Ice Cream Bars

Kat @ Cupcake Kat 3:01 PM 0 Comments

I recently read a graphic novel called Bake Sale by Sara Varon. I saw this book on the sale rack at my university book store and I had to buy it! This book was so cute and some really nice themes in it about friendship and perseverance. It also included some recipes that are made in the story.

One thing the main character of the book does everyday in their bakery is try out new recipes so I was inspired to try something new out as well!

A few weeks ago I picked up a can of coconut cream from the store with the intention of making something with it. It didn't know what at first but after seeing many coconut ice cream recipes I decided to try out an ice cream bar!

These bars are gluten free and vegan! The filling is so good and creamy. You can tastes the coconut as well as the peanut butter and they complement each other decadently. The topping is simple yet puts everything together.

My favorite thing has to be the base though. There's something about dates and oats that just can never go wrong.

Make sure to allow these bars to warm up a bit at room temperature before serving otherwise it may be too icy to eat.

Vegan Peanut Butter Ice Cream Bars

Base
1 cup oats
1/3 cup shredded coconut
12 dates, softened
1/2 tsp cinnamon

Filling
1 can of coconut cream, chilled
2 tsp maple syrup
1/2 tsp vanilla extract
1/2 cup peanut butter (I used crunchy)

Topping
1 tbsp cocoa powder
1 tsp maple syrup
3 tbsp coconut oil

Directions

1. Prepare a 9x5 inch baking dish with wax paper on the bottom, set aside
2. Put all of the base ingredients into a food processor and blend until a dough forms
3. Press dough into the baking dish and then leave this to set in the fridge
4. Beat together all of the filling ingredients until fluffy and combined. Pour this mixture over the base and then put it into the freezer to set or about 15 minutes
5. Meanwhile, make the topping. Place coconut oil in a microwavable dish and microwave for about 30 seconds until it has melted. Add in the cocoa powder and maple syrup and mix until smooth
6. Drizzle the topping all over the filling and then place it back into the freezer for a few hours until everything has hardened
7. Take pan out of the fridge and carefully remove it from the dish while frozen than cut into squares
8. Leave the bars out for a few minutes to softened then serve
9. Bars can be stored in a container in the freezer