Marfigs' Munchies

Adventures in vegan eats and feats

Sachertorte ice-cream cones

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One of the few charms of travel, for me at least, is discovering food. Or at least, that used to be the case as an omnivore. Either way, I still have my fond food memories to help pass the time and to torment me, and one of those gastronomical treasures was the Sachertorte. By now, of course, you should all be used to my brand of bazinga and forgive me my radical interpretation: vegan Sachertorte in ice-cream form! Also, we have reason to celebrate, and what better way than this šŸ˜€sachertorteconecupsplash

I realized with a shock the other day that I haven’t left the country since 2007, which for an ex-diplomat’s brat is a helluva achievement, and that my circumstances between then and now are so radically different that exploring the world (were our exchange rate to ever be in our favour) would be a bit more of a nuisance in terms of stuffing my face. Which is probably for the best in the long run for helping me be mindful about what I eat, but I didn’t become vegan to diet, damnit. Food!coneprofilesWith that in mind, I started mulling about the glorious Sachertorte. When visiting Austria it seems to be oneĀ of those rights of passage that every tourist and local has to go through, and I very gallantly offered myself as tribute to this tradition many years ago. If you go read up on the ingredients and recipes, however, you will understand my laziness hesitance to try a solid vegan makeover, and in any case other bloggers have you covered on that front.sachertorteconeprofileSo nope, even though winter is coming and I’m already rocking my fluffy slippers, I have had a craving for delicious dark chocolate ice-cream stuffed with brownie-esque bites and apricot jam. I regret nothing!

Sachertorte ice-cream cones (makes 8 mini cones):

Ice-cream:

  • 1 large banana, sliced and frozen
  • 1/4 cupĀ avocado, sliced and frozen
  • 1/8Ā cup cacao powder
  • 3 TBSPĀ liquid sweetener (e.g. agave or maple syrup)
  • 1 tsp vanilla extract

CakeĀ bites:

  • 1/4 cup buckwheat flour
  • 2 TBSP cacao powder
  • 2 TBSP liquid sweetener of choice
  • 2 TBSP purĆ©e of choice (e.g.Ā pumpkin or carrot)
  • 1 tsp vanilla extract
  • Cinnamon to taste

Ganache:

  • 1.5Ā cups steamed pumpkin or sweet potato
  • 1/4 cup tahini
  • 3 TBSP cacao powder
  • 3Ā TBSP liquid sweetener of choice

Extras:

  • 4 TBSPĀ sugar-free apricot jam
  • 6 mini GF waffle/sugar cones
  • Optional: nut or non-dairy cream of choice to drizzle on top

How-to:

  1. Blend your cakeĀ ingredients in the food processor until it forms a ball.
  2. Pack into a mini loaf tin and freeze for 30 minutes. Slice into small blocks.
  3. Blend your ganache ingredients and set aside.
  4. Blend your ice-cream ingredients until it is a smooth, soft-serveĀ ice-cream, then fill your cone first with 1 tspĀ ganache, 1 tsp ice-cream, 1 tspĀ cakeĀ bites, 1 tsp apricot jam and top with ice-cream.
  5. If you can keep your cones upright in the freezer, layer on another tsp of jam and then pipe the rest of your ganache into swirls on top and let it set in the freezer for 30 minutes.
  6. If you can only freeze your cones on their sides place them on a baking tray and then pipe the rest of your ganache into swirls that will fit atop the ice-cream alongside them or on a different baking tray and freeze for 25 minutes. Once solid topĀ the cones with the jam and piped ganache swirls, pressing down firmly, and put back in the freezer until ready to eat.
  7. Let the ice-cream cone sit out for a minute or two before consuming, or drizzle with some cream if desired.topsachertorteicecreamswirl

That’s right, you saw some saucy, decadent ingredients listed there, including sweetener a few times. If that’s not your scene by all means use date syrup to taste if you’re a fruit fanatic. Anything goes! If you want you can even add bits of chopped dried apricots for noms.Ā Apart from the sweetener, which again you can easily replace, this ice-cream cone is actually whole ingredient happy, and not smothered in crazy ingredients. There’s even a vegetable hiding in there! šŸ˜€closeupjammyicecreamI don’t usually go wild on ice-cream like this, because the most vegan thing I can buy in the shops is juice-based ice-cream and we’ve only recently had success with making our own ice-cream (see the upcoming ebook!). After getting a spiffy diagnosis the other day, however, I’ve realized that my long-term illness, fatigue and other things hasn’t been due to a poor diet (as in, what I eat, not restriction) but because of my body itself. With this in mind, I’ve decided to be kinder to myself and indulge now and again in things I really want to eat (even if I have to suffer later, admittedly) since I eat rather healthy and minimally processed 90% of the time.bittenoutsachertortecreamWhen Man-thing saw me prepping them last night he said it was the best looking thing I’d made yet, but that’s just because it’s pretty much a chocolate fest. When he finally got to eat one (or two?) today and I asked for constructive criticism he said “why isn’t there more?”, so there you have it! :p You could just as easily keep the ingredients chilled, not frozen, and make a delicious layered pudding with crumbled cone bits on top or wafer slices, because I promise you every layer tastes amazing on its own. Man-thing munched the excess cake/brownie-esque bites last night because they are pretty much a solid chocolate bar. Nom!
slicedsachertorteMay I just say, YUM YUM YUM!? Rich, chocolately, delicious and oh man, this is happening again soon (sooner than soon if I get my hands on more avo!). Storebought can suck it – this sachertorte ice-cream cone is where it’s at! šŸ˜‰ The only minor fail was that, try as I may, I could squash the ganache far enough to make that dense chocolate-y point at the very end of the cone, so next time that will be rectified. Otherwise, rawr!slicedopenicecreamconeAnd finally, what’s the big occasion, you may ask? It’s my big boy’s birthday today! He’s all of 7 years old and still as grumpy but adorably beautiful and regal as the day I got him. I love this cat to the point of tears, and it’s amazing to have such a unique relationship with a little fur ball. He may not be a cuddle bunny like his sister but I love him for his independent personality and sulky face ā¤

gatsbyinchairbday

Author: Marfigs

Ahoy, Iā€™m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

8 thoughts on “Sachertorte ice-cream cones

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    • Glee! Thank you for linking to the sachertorte ice-cream cones šŸ˜€ šŸ˜€ And this post is just full of awesomeness – going to have a relaxing Sunday being mesmerized by the internet – I especially love all the blog improvement posts; one can always improve your readers’ experience šŸ™‚

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  6. Wow, what a lovely chocolate ice-cream without any cruel ingredients. Thanks!

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