Ice cream cake
It's a cross between cheesecake, fruit pie and ice cream I suppose - with no sugar, animal products or gluten in sight. Freedom food at its best!
To make the crust you'll need:
1 cup of pecans
1 cup of pitted dates
1/2 cup goji berries
1/2 cup raisins
1/2 cup currents
And for the topping:
4 frozen, pre-chopped bananas
1 cup each of frozen raspberries and summer fruits
Fruit/raw chocolate to decorate
Plus a freezer and a cake tin (I like the ones with a detachable bottom so you can get the cake out easily and keep it looking nice. Anything to make life simple!
To make the crust you'll need:
1 cup of pecans
1 cup of pitted dates
1/2 cup goji berries
1/2 cup raisins
1/2 cup currents
And for the topping:
4 frozen, pre-chopped bananas
1 cup each of frozen raspberries and summer fruits
Fruit/raw chocolate to decorate
Plus a freezer and a cake tin (I like the ones with a detachable bottom so you can get the cake out easily and keep it looking nice. Anything to make life simple!
I do love this reminder from my lovely friend Maria - it sits above my cooker and I see it daily.
Anyway, onto the recipe - process the crust ingredients in a food processor until they're sticking together, then press down into your lined cake tin (I like to just use the baking paper on the base). Chill in fridge or freezer for 30 minutes or so.
Put your frozen topping into your blender - if you've not got a high powered blender (probably I'd be looking at 800W or more but don't quote me - mine is 1200W and happily handles whatever I throw at it but my 300W one easily burnt out), add a little non-dairy milk/let the bananas soften out of the freezer until you can slice through it with a knife, or add a non-frozen chopped banana in.
Blend until smooth and then add on top of the crust. Put into freezer for 2 hours +.
Decorate with fruit and raw chocolate if you'd like.
Keep in freezer until wanted and then get out a short time before serving, so the topping is softened a little.
I love this cake - be great to hear what you think too!
Anyway, onto the recipe - process the crust ingredients in a food processor until they're sticking together, then press down into your lined cake tin (I like to just use the baking paper on the base). Chill in fridge or freezer for 30 minutes or so.
Put your frozen topping into your blender - if you've not got a high powered blender (probably I'd be looking at 800W or more but don't quote me - mine is 1200W and happily handles whatever I throw at it but my 300W one easily burnt out), add a little non-dairy milk/let the bananas soften out of the freezer until you can slice through it with a knife, or add a non-frozen chopped banana in.
Blend until smooth and then add on top of the crust. Put into freezer for 2 hours +.
Decorate with fruit and raw chocolate if you'd like.
Keep in freezer until wanted and then get out a short time before serving, so the topping is softened a little.
I love this cake - be great to hear what you think too!
