Recipe 33: Chocolate-Berry Ice Cream Cake

This morning, I made a lovely almond crust for my cake, and an amazing chocolate puddingish layer, but needed a coconut topping to complete the cake. After a long, long search for organic canned coconut creme (the thick/solid kind) in my campus building, I decided to make today's recipe an ice cream cake, instead of a regular raw cheesecake. I mixed some coconut milk (the thin/liquid kind) with frozen summer fruit, and made an amazing frozen topping. So here you have it: raw, healthy, vegan chocolate and summer fruit ice cream cake!

What do you need?
For the crust:
  • Almonds (or another preferred nut), raw - 1 cup
  • Agave syrup - 1/4 cup
  • Coconut oil, liquid/melted - 1/4 cup
For the chocolate layer:
  • Avocado, very ripe - 2 pieces
  • Banana, very ripe - 1 piece
  • Coconut creme, liquid - 1/2 cup
  • Cocoa powder, raw - 3 tbsp
  • Agave syrup - 3 tbsp
  • Salt - 1 pinch
For the ice cream layer:
  • Summer fruit (or strawberries), frozen - 3 cups
  • Coconut creme, liquid - 1/2 cup
For decoration I used basil, because I did not have any mint on hand - but really: use mint if you can. Presenting basil on ice cream cake is really weird. Also, if I had coconut whipped cream, I would have put some on the side - so you should if you have some!

How to make it?
  • This recipe is so easy, all you need is a mixer and a cake pan. First, add all ingredients for the crust in the mixer, blend it till you have nice crumbs, put into the pan, spread it out and press it until packed, and put into the freezer while making the chocolate part.
  • First, clean up the mixer, and put all ingredients for the chocolate layer in. Mix, make sure everything is fine and there are no pieces in the mixture, and spread evenly over the nut crust. Put into the freezer for approximately 20 minutes before making the ice cream layer, so it can set.
  • Then, after the mixer has been cleaned, put the fruit and coconut creme into the mixer, and mix until you have a fruit sorbet. Get the cake pan out of the freezer, and put this on top of the chocolate layer. Again: spread evenly. Put into the freezer for at least 5 hours before cutting into it. 
  • Leave cake at room temperature for 5-10 minutes before eating it.

Hope this recipe will improve one of the hot summer days we will (hopefully) encounter. I love the combination of fruit and chocolate, which makes this recipe amazing!

Liefs,

Debs.

2 reacties:

  1. I think I just died looking at this recipe!

    ReplyDelete
  2. Its really so easy to make it..I am loving this recipe..
    Thanks for sharing:)

    Best
    Soy Yogurt-Yo MyGoodness

    ReplyDelete