Blackberry Lime Gelato Torte
Source: Christine Law, Flora Gelateria
Recipe Type: Desserts | Seasons: Spring, Summer
This recipe was demonstrated in the Foodwise Classroom on July 12, 2025.
Serves 12
INGREDIENTS
Cashew Lime Layer
1 ⅓ cup (175g) raw unsalted cashews
2 cans (210 g each) sweetened condensed coconut milk
⅓ cup and 1 teaspoon refined coconut oil, melted
4 teaspoons fresh lime zest
⅔ cup fresh lime juice
1 to 2 tablespoons granulated sugar
1⁄4 teaspoon fine salt
Blackberry Cashew Milk Gelato
2 cups cashew milk
3⁄4 cup cashew butter, unsweetened, unsalted
Pinch of salt
1 pound blackberry lavender jam
1 teaspoon vanilla extract
1 tablespoon freshly squeezed lime juice
Whipped Topping and Torte
1 cup coconut yogurt, plain, unsweetened
1⁄4 cup powdered sugar, sifted
1⁄4 teaspoon vanilla paste
Graham crust
Fresh berries (optional)
PREPARATION
- To make the Cashew Lime Layer: Place cashews in a large bowl and cover by 1 inch with boiling water. Let it stand until room temperature. Place in the refrigerator and let soak for 4-6 hours. Drain thoroughly and transfer to a blender. Add remaining ingredients except syrup. Blend on low to mix, then high for several minutes until the mixture starts to look fluffy and thick. Taste and add sugar until the sweetness is to your liking.
- To make the Blackberry Cashew Milk Gelato: Combine all ingredients in a blender. Blend on high speed until smooth. Transfer to ice cream maker and process according to the manufacturer’s instructions.
- To make the whipped topping: Combine the coconut yogurt, powdered sugar, and vanilla paste in a stand mixer with a whip attachment. Whip on high speed until creamy and slightly aerated.
- To assemble the torte: Pour Cashew Lime Layer into cooled graham crust and freeze at least 4 hours, or ideally overnight. Take our 10-second survey to tell us how you enjoyed the demo!
- Scoop 2 pints of Blackberry Cashew Milk Gelato onto the frozen torte. (Let soften just briefly if needed.) Spread smooth with an offset spatula. Return to the freezer.
- Spread the topping over the frozen gelato layer. Unmold from the springform pan.
- Using a long knife dipped in hot water, cut the torte into 12 wedges. Serve with fresh berries and additional whipped topping if desired
