fruit + coconut ice cream cake with brownie crust: Ice cream: 400 ml fresh raw coconut milk (or 1 can of store-bought) 1/4 cup raw cane sugar (or preferred sweetener, to taste) 1 banana Brownie crust: 1/3 cup walnuts 1/3 cup raw oats (or buckwheat groats for a gluten-free version) 2/3 cup dates 2 tablespoons cacao powder Fruit: Whatever fresh or frozen you have or like, about 2 cups Preparation: Prepare the cake vessel: find a bowl that can hold about 6 cups, or use a small dome cake pan and line it with plastic wrap, tin foil or whatever. I used a dome shaped colander and plastic wrap, it worked fine. Alternatively you can just make this using a normal cake pan. Line the sides of the pan or bowl with your chosen fruit. To make the ice cream: blend all ingredients until smooth. Pour into your pan or bowl and put in the freezer until solid, about 3 or 4 hours. To make the brownie crust: put the walnuts, oats and cacao in your food processor and pulse until they become a flour. Add the dates and process until it starts to stick together. Press onto the “top” of your ice cream cake (it will become the bottom when you flip it later). Put in the fridge for about an hour to let everything set. Then carefully flip your cake onto a plate and take off your lining – voila! Decorate as you wish, slice, and let thaw before eating.
Posted on: Sun, 29 Sep 2013 03:38:01 +0000
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