My Beating Heart Frozen Yogurt Cake Recipe

A sweet and healthier version of an ice-cream cake that’s kid-approved, but fancy enough for adults. Made with sorbet, Greek frozen yogurt, and coconut ice cream with real raspberries and coconut-rose cake, this is one delicious sweet treat!

Valentine’s Day is still every bit as special for me as it is for my kiddos. While for me, it’s more about the sweeping, hopeless romance, as for my babes, it is all about the sugar fest. Perhaps at this age, sugar, is the equivalent of true love.

I am not going to diminish that (just yet), though they won’t know until they have littles of thier own just how much mama loved them by omitting (or trying desperately to omit) some of the sweet stuff and offered healthier alternatives. So, while I was working up a pretty decadent adult Valentine’s treat for the Mr. and I (that prompted my little sweeties to keep asking if they could have some) only to hear, “No-no-no…this is a “Mommy and Daddy” dessert, an idea came to me. I had to make a kid version of what I’d just created.

What emerged is sort-of like an ice cream cake, a little like a trifle, then shaped into a heart in a “fancy” restaurant-sized portion. The adult version was called the “Bleeding Heart” {Mousse} Cake, (oh the Drama!). For my little sweeties we’ll give a bit of pint-sized drama and call it “My Beating Heart” Ice Cream Cake. Perhaps too much? Well, as a hopeless romantic…I think not.

My Beating Heart Frozen Yogurt Cake Recipe
Recipe Type: Dessert
Author: Kiana Keiser-Mosley from Raspberry Bean
Serves: 12-15
This sweet take on a healthy valentine's day dessert... a tiered ice cream cake comprised of coconut ice cream, Greek frozen yogurt and sorbet with a coconut oil and rose tea cake for the base, and accompanied by a real raspberry puree.
Ingredients
  • [b]Coconut Rose Tea Cake[/b]
  • 1/2 cup coconut oil
  • 3/4 cup raw honey
  • 2 eggs
  • 1/2 tsp coconut extract
  • 1 tsp Vanilla extract
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup coconut milk
  • 1/4 cup rose water
  • 1/4 cup dried rose petals (food grade- and not sprayed!)
  • -----------------------------------------------------------------------
  • [b]Ice Cream Cake[/b]
  • 1 pint Raspberry Sorbet
  • 1 pint Strawberry Coconut Ice Cream
  • 1 pint Vanilla Greek Frozen Yogurt
  • ----------------------------------------------
  • [b]Raspberry Puree[/b]
  • 12 oz (about 2 small cups) fresh or frozen organic raspberries
  • 1/4 cup raw honey
  • 1 (non GMO please) cornstarch mixed with 2 tablespoons of cold rosewater to liquefy
Instructions
  1. [b]Coconut Rose Tea Cake[/b]
  2. Preheat oven to 350 F
  3. lightly oil a 9x11x2 sheet cake pan
  4. Blend coconut oil and honey until creamy, then add in one egg at a time, then fold in rose petals and set aside.
  5. In a separate bowl, sift together flour, baking powder, baking soda and salt
  6. While folding, slowly start adding the flour mixture to the wet ingredients 1/2 cup at a time, alternating with 1/4 coconut milk until all ingredients are [i]just[/i] incorporated, gently folding in the rose water at the end.
  7. bake for 25-35 minutes, or untill a toothpick comes out clean when inserted in the center
  8. let cool completely before frosting or assembling.
  9. ---------------------------------------------------------------
  10. [b]Ice Cream Cake[/b]
  11. Set pints out to soften one at a time (softening time depends on consistency, room temperature)
  12. Ex: Sorbet will usually soften the fastest (in about 20 minutes in a kitchen that is 70-75 degrees room temp.)
  13. In a 9x11x2 sheet cake pan line with waxed paper, empty the sorbet as the first layer and spread out evenly. put the pan in the freezer immediately for about 15-20 minutes, or until sorbet is hard again.
  14. Layer each pint the same way, one on top of the other, making sure the layer beneath is frozen and you spread soft ice cream/yogurt out evenly atop the other, freezing each layer after it is applied.
  15. After last layer is frozen, remove entire ice cream cake by lifting out the wax paper, or turning over on to a lined/covered workspace or on top of the coconut cake if you are doing a regular sized cake, and not portioned.
  16. If pre portioning, cut into portions using a knife and/or cookie cutouts (being careful that the ice cream isn't too much higher than the depth of the cut outs or you will have to fix/reshape your shape again (I had to do this with a spreader).
  17. Set on top of a cake cut out if portioned and freeze again until pureè is finished and you are ready to serve.
  18. -------------------------------------
  19. [b]Raspberry Pureè[/b]
  20. Over medium-high heat, in a small saucepan, bring raspberries to a gentle boil, adding in 1/4 cup raw honey, stirring briskly, then add in the liquefied cornstarch and remove from heat, but continue to stir briskly for about 2 minutes or the raspberries thicken.
  21. Set aside and cool, until ready to spoon on to pre or post portioned cakes.
  22. Bon Apetít!
3.2.1311
I know it’s called an ice cream cake, but what I used instead of traditional ice cream was a combination of a sorbet, a greek-style frozen yougurt, and a coconut ice cream. The addition of the cultured yogurt and the real fruit in the sorbet balances the sugars out a bit, I think. Throw in the coconut-rose cake and some raspberry puree and you’ve got an extra special Valentine’s dessert.

Right after they finish their Valentines broccoli.

(And perhaps I can use this as a touch of diversion while I search for a place to hide the candy bags they bring home from school).