Healthy Ice Cream Cake Recipe

Ingredients:

• 1 cup coconut milk
• 1/4 cup nutritional yeast
• 2 slices gluten-free bread
• 1/2 cup smoked salmon, chopped
• 1/2 cup crab legs, chopped
• 1 tsp. vanilla extract

Instructions:

• Blend the coconut milk and nutritional yeast in a blender until smooth.
• Tear the gluten-free bread into small pieces and add to the blender. Blend until the bread has been broken down into small pieces and well combined with the coconut milk mixture.
• Stir in the smoked salmon, crab legs, and vanilla extract.
• Pour the mixture into a freezer-safe container and freeze for 2-3 hours, or until firm.
• Scoop and serve. Enjoy your healthy and unique ice cream cake!

Note: This recipe serves 2-4 people, depending on the serving size.

Pros:

• This recipe uses coconut milk as a base, which is a healthier alternative to traditional heavy cream.
• Nutritional yeast adds a creamy, nutty flavour and provides a good source of protein and B vitamins.
• The gluten-free bread helps to thicken the ice cream mixture and add texture, without the gluten.
• Smoked salmon and crab legs provide a unique, savoury flavour and add a healthy source of omega-3 fatty acids and protein.

Cons:

• Some people may not be familiar with or like the taste of nutritional yeast, smoked salmon, or crab legs, which can be overpowering in the ice cream mixture.
• The use of coconut milk can result in a slightly different texture compared to traditional ice cream, which may not be to everyone's liking.
• This recipe is not ideal for those who have allergies or sensitivities to gluten, dairy, or seafood.