Not quite sure what the perfect dessert is, but chances are it has ice cream in it, next to it or on top of it.
Just finished a full week of packing, unpacking, cleaning and moving, with no access to internet nor any free time to spend at our will. Doh. We’re slightly exhausted, to say the least, and we’re so looking forward to the weekend for a bit of we/Wii time. Starting tomorrow we’ll go back to what we do best – cook, think about what to cook, talk about food, take photos of food, write about food and make magic in our new kitchen!
Before any of that, I must first deal with writing about a recipe we made for Christmas and which is long overdue – the best ‘mock ice cream’ cake we’ve ever had! It comes in 3 layers and 3 flavors, it’s super yum, healthy and raw! If you’ve never tried making ice cream using frozen bananas, we suggest you first try making just one type/flavor of ice cream and see what you think. We’re sure you’ll love it!
To make the crust we used:
1 cup almonds, raw, unsalted 3 tbsp agave
We wizzed them up in a blender until almonds were ground but still a bit chunky. We pressed the crust in the pie shape (covered with baking paper or cling film) and placed it in the fridge.
The first layer of ‘ice cream’ was chocolate. To make it we used:
1 and 1/2 cup cashews, soaked for 2 hrs 1/2 cup water 1/3 cup cocoa, unsweetened 1/4 tsp vanilla bean paste 1 tsp cinnamon 1/4 tsp chili powder (pimenton) 3 TBSP raw honey/agave 1 TBSP coconut oil, melted
We first processed the cashews and water in a powerful blender until they transformed in a smooth ‘mousse’ looking mixture. We then added the rest of the ingredients and processed for few more seconds. We layered the mixture on top of the crust, covered the pie shape and placed it in the freezer until it begins to set. We waited for about 20-30 minutes until proceeding with the next layer.
To make the middle layer, strawberry and basil ‘ice cream’, we used:
2 ripe bananas, frozen overnight 2/3 cups fresh strawberries 10 fresh basil leaves 2 TBSP lemon juice 1 TBSP agave/raw honey (if needed) 2 TBSP coconut oil, melted
We simply added all the ingredients to the blender and processed for few seconds until incorporated. We scooped the mixture on top of the chocolate layer, covered and placed in the freezer. Similarly, we waited for about 20-30 minutes until making the next and final layer.
To make the final nectarines & nuts layer, we used:
2 ripe bananas, frozen overnight 2 ripe nectarines, peeled & pitted 1/3 cup almonds, raw, unsalted 1/2 tsp cinnamon pinch nutmeg 3 dehydrated figs, chopped 1/4 tsp vanilla bean paste honey/agave (if needed) 1 TBSP coconut oil
We first processed the nuts and figs until the nuts were ground but still chunky. We added the rest of the ingredients and processed until incorporated. We scooped this mixture on top of the strawberry and basil one, covered and placed in the freezer.
To serve, simply cut a slice and leave it for few minutes at room temperature to thaw a bit. Throw in some chopped almonds and fresh blueberries and strawberries and you’ll be in for a treat!
Now we can’t say which layer we liked best. The chocolate one was the ‘creamiest’, but the fresh flavor of strawberries and basil is great for summer. We also loved the flavor of the nectarines ice cream with chunks of dry figs and nuts. We will definitely make this again and continue to experiment with this type of healthier ice cream!
Happy belated New Year!
C. & B.