I took this to our crossfit end-of-year BBQ today and seemed people really liked it :) Lots of questions about what was in the layers. The beet layer is unusually enjoyable. you might be thinking beets are a strange thing to make into ice cream, but the earthy tones of beets along with the sweetness of bananas is yum! Letting each thin layer freeze is a tad time-consuming, but it's worth it.
This recipe will fill a small cake tin. I doubled it to make a larger ice cream cake to feed lots of people. You can do thinner, but more layers as the recipe suggests, or you can do one thicker layer of each colour as I did, which still looks pretty.
Crust:
1 cup raw flour (I used buckwheat)
1 cup dates or prunes
Chocolate layer:
3 ripe bananas
1/3 cup cacao
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/4-1/2 teaspoon cayenne, to taste
2 tablespoon agave/maple syrup
water, if too thick
Vanilla layer:
1 1/2 cups cashews
3 tablespoons agave/maple syrup
seeds from one vanilla bean (or a teaspoon of vanilla extract)
1/3 cup water
juice of one lemon
Beet layer:
1/2 cup fresh beet juice
2 ripe bananas
1/2 cup pine nuts
1-2 tablespoons agave/maple syrup
2 tablespoons melted coconut oil
Mint layer:
1 cup fresh mint leaves
1 avocado
1/4 cup agave/maple syrup
1/2 teaspoon salt
juice of one lemon
1/4 cup nut milk
2 ripe bananas
To make the crust: process the dates or prunes and flour until it all sticks together somewhat. Press into the bottom of a lined spring form pan and set aside.
To make each layer: blend the ingredients (in each list) until smooth, then pour each one in a separate bowl. Pour on part of the chocolate mixture quite thin, then let it harden in the freezer. Next, pour on a thin layer of beet mixture, let it freeze. You get the idea. Pour, freeze, pour, freeze. Put them in whatever order you want until you use all the mixtures up!
Serve with grated dark chocolate on top or grated lemon rind.
Modified from: http://www.thisrawsomeveganlife.com/2012/12/layered-ice-cream-cake-with-chocolate.html#.UrDmq_QW2Sr
Crust:
1 cup raw flour (I used buckwheat)
1 cup dates or prunes
Chocolate layer:
3 ripe bananas
1/3 cup cacao
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/4-1/2 teaspoon cayenne, to taste
2 tablespoon agave/maple syrup
water, if too thick
Vanilla layer:
1 1/2 cups cashews
3 tablespoons agave/maple syrup
seeds from one vanilla bean (or a teaspoon of vanilla extract)
1/3 cup water
juice of one lemon
Beet layer:
1/2 cup fresh beet juice
2 ripe bananas
1/2 cup pine nuts
1-2 tablespoons agave/maple syrup
2 tablespoons melted coconut oil
Mint layer:
1 cup fresh mint leaves
1 avocado
1/4 cup agave/maple syrup
1/2 teaspoon salt
juice of one lemon
1/4 cup nut milk
2 ripe bananas
To make the crust: process the dates or prunes and flour until it all sticks together somewhat. Press into the bottom of a lined spring form pan and set aside.
To make each layer: blend the ingredients (in each list) until smooth, then pour each one in a separate bowl. Pour on part of the chocolate mixture quite thin, then let it harden in the freezer. Next, pour on a thin layer of beet mixture, let it freeze. You get the idea. Pour, freeze, pour, freeze. Put them in whatever order you want until you use all the mixtures up!
Serve with grated dark chocolate on top or grated lemon rind.
Modified from: http://www.thisrawsomeveganlife.com/2012/12/layered-ice-cream-cake-with-chocolate.html#.UrDmq_QW2Sr
Photo courtesy of This Rawsome Vegan Life
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