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Easter Egg Icecream Cakes - Chocolate, Date & Ginger Cakes w. Coconut Ginger Icecream



12 portion(s)


  • 400 grams coconut cream
  • 400 grams coconut milk
  • 80 grams Coconut sugar
  • 4 Organic Egg Yolks
  • 1 tsp organic vanilla essence
  • 20 grams Glacé ginger


  • 100 grams dates
  • 2 tsp baking soda
  • 80 grams almond meal
  • 60 grams Arrowroot
  • 20 grams Coconut Flour
  • 20 grams cacao powder
  • 2 tbsp Coconut sugar
  • 4 Large Organic Eggs
  • 100 grams coconut oil
  • 60 grams coconut milk
  • 40 grams Glacé ginger

Recipe's preparation

  1. 1. Place the coconut cream and milk, along with coconut sugar, eggs and vanilla into the Thermomix and cook 8 Mins/90°/Speed 4.

  2. 2. The mixture should be thickened slightly (enough to coat the back of a spoon). Pour into a bowl and place over an icebath to cool before placing the mixture into a a shallow container. Cover and place into the freezer for 3-4 hours or until firm but not completely frozen.

  3. 3. Place the ginger into the bowl and chop 5 Sec/Speed 5. Set aside.

  4. 4. Remove from the freezer and cut into small cubes. Place into the mixing bowl and blend for about 20 Sec/Speed 9. Scrape down the sides add the reserved ginger and whip a further 10 Sec/Speed 4.

  5. 5. Spray out 2 x 6 hole (1/3 cup capacity) silicone Easter Egg moulds with coconut or olive oil then pour the icecream into the moulds and freeze for a further 1-2 hours or until firm. Remove from the moulds once frozen and place into a suitable container and place back in the freezer until ready to serve. Wash out the moulds to bake the cakes in.

  6. CAKES
  7. 1. Preheat the oven to 160°C.

  8. 2. Place the ginger into the mixing bowl and chop 5 Sec/Speed 5. Set aside.

  9. 3. To make the cakes, place the dates into a small bowl covered with boiling water and add 1 tsp of the baking soda. Leave to soften for 5 minutes.

  10. 4. Place the flours, 1 tsp baking soda, cacao powder, sugar, eggs, coconut oil and coconut milk into the mixing bowl. Mix 10 Sec/Speed 6. Scrape down the sides of the bowl.

  11. 5. Drain the dates of the excess water and place into the mixing bowl. Process a further 10 Sec/Speed 6.

  12. 6. Place 2 x 6 hole silicone easter eggs moulds onto a large baking tray. Spray the moulds with coconut or olive oil spray. Pour the batter evenly into the 12 easter eggs moulds (1/3 cup capacity each).

  13. 7. Bake the cakes at 160°C for 20-25 minutes or until cooked through. Once cooked, leave to cool in the moulds for 10 minutes before transferring to a wire rack to cool completely.

  14. 8. Once the cakes are cooled, slice off the uneven edge so you end up with a flat surface and a 1/2 egg shape from the mould. Reserve those pieces for crumbling onto the plates.

  15. 9. To assemble the cakes, crumble the reserved bits of cake onto plates and top with 1/2 icecream egg, flat side up. Then place 1/2 a cake egg on top of the icecream. You can serve as is or pour over a little organic melted chocolate (if not strictly Paleo) or homemade chocolate.


Accessories you need



These are beautifully Paleo, grain-free, dairy-free and refined sugar-free! Enjoy!

This recipe is applicable for the TM31 & TM5.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • These look great! 

    Submitted by Brookee83 on 16. March 2016 - 01:08.

    These look great! 

    Cook with chook 

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  • YUMMMMMMMMMMM I am trying

    Submitted by Channii on 14. July 2015 - 16:16.

    YUMMMMMMMMMMM I am trying these for sure. Cooking 7

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