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Raw Fruit and Coconut Ice Cream Cake with Brownie Crust [Vegan]

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A fresh, local, farmers market inspired raw cake. The combination of frozen fruit, and coconut milk makes this seemingly fancy and extravagant dish so easy to make. Why choose between fruity desserts, chocolatey desserts, and creamy desserts when you can have all THREE with this beautiful ice cream cake.

Raw Fruit and Coconut Ice Cream Cake with Brownie Crust [Vegan]

This Recipe is :

Dairy Free Raw Vegan Vegan

Ingredients

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

  1. 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.
  2. Line the sides of the pan or bowl with your chosen fruit.

Ice Cream

  1. Blend all ingredients until smooth.
  2. Pour into your pan or bowl and put in the freezer until solid, about 3 or 4 hours.

Brownie Crust

  1. Put the walnuts, oats and cacao in your food processor and pulse until they become a flour.
  2. Add the dates and process until it starts to stick together.
  3. Press onto the “top” of your ice cream cake (it will become the bottom when you flip it later).
  4. Put in the fridge for about an hour to let everything set.
  5. Then carefully flip your cake onto a plate and take off your lining – voila!
  6. Decorate as you wish, slice, and let thaw before eating.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Jenn is a food-obsessed mom in the San Francisco Bay Area. A pescatarian for over 20 years, Jenn transitioned to a plant-based diet in 2017. She shops at her local farmers’ market weekly and loves testing tasty new recipes on her family and friends. In addition to cooking, she is passionate about writing, sustainable food/lifestyle choices, animal welfare, human rights, new restaurants, live music, and travel. After graduating from Tulane in New Orleans, she had a fourteen-year marketing career in San Francisco. She is now home with her two young children and spends her limited free time freelance writing and teaching ESL to refugees/immigrants.


 

 

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7 comments on “Raw Fruit and Coconut Ice Cream Cake with Brownie Crust [Vegan]”

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Deborah Brown-Butterfly
2 Months Ago

Zechariah Falcon


Reply
Veda Rao
2 Months Ago

Sonam Jose i want this


Reply
Sonam Jose
20 Dec 2017

Shall we try? By we I mean I'll watch whilst you bake in my kitchen- team work 😏

Veda Rao
20 Dec 2017

Sonam Jose suree as long as i get to eat most of it :D which will prob happen anyway

Maebel Woon
2 Months Ago

Nidhi Kadakol


Reply
Nidhi Kadakol
20 Dec 2017

PH MY DKSBS OH YM GODBS A THIS IS 👏🏻👏🏻👏🏻💕💕💕😍😍😍💖💖💖💚💚🙏🏻🙏🏻😭😭🙌🏻🙌🏻™™❤️❤️💗💖

Leslie Keegan
3 Years Ago

This looks delicious and I love the presentation. I think it\'s important to point out that there are a few ingredients that aren\'t raw vegan. Cane sugar most definitely isn\'t and there isn\'t any reason to use sugar as opposed to natural alternatives like pure maple syrup, date paste, coconut nectar or even coconut sugar. Most people won\'t know how to make truly raw coconut milk and the canned version is heat processed and usually has guar gum and/or carageenan in it. The other one is Raw Oats. Oats aren\'t truly raw either because they go through a steam process. Oat groats are the closest to raw, but the recipe doesn\'t say to soak and dehydrate first.


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