Monday, 20 May 2013

Coconut ice cream cake with fruit and a "brownie" bottom

I made ice cream today with no special machine.  I had help from Thing 2 (the girl twin), she was so proud to serve it to her family tonight!

I copied the recipe exactly from this rawsome vegan life.  I dare say it is to be considered a healthy dessert.  You can serve it for breakfast, any snack and dessert.  It's chock full of good things and just a touch of sweet.

Mine even turned out pretty!  THAT's quite an accomplishment for me.  SEE:


 So, I lined the smallest glass mixing bowl I have with plastic wrap and had Thing 2 dump in some various frozen fruit we had in the freezer (sweet cherries, mango, sliced strawberries, whole raspberries and blueberries) then poured the ice cream mixture we made on top of the berries, let freeze, press on a "brownie" crust and invert onto a big plate to serve!  So easy and nutritious.

Before serving, let it thaw in the fridge a bit, maybe about 30 minutes to soften but not melt.  A plastic bowl would have made it a bit easier to unmold.  The bowl should be able to hold about six cups.

Here's the recipe!

Coconut ice cream cake with fruit and a "brownie" bottom
from this rawsome vegan life
Ice cream:
1 can of store-bought raw coconut milk 
1/4 cup raw cane sugar or preferred sweetener, to taste (I used granulated sugar, maple syrup would be fabulous)
1 banana
Brownie crust:
1/3 cup walnuts
1/3 cup raw oats
2 Tbsp cocoa powder
2/3 cup dates (or more)
Whatever fresh or frozen you have or like, about 2 cups
Prepare the cake vessel: 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.  Line the sides of the pan or bowl with your chosen fruit. 
To make the ice cream: blend all ingredients until smooth. Pour into your pan or bowl and put in the freezer until solid, about 3 or 4 hours. 
To make the brownie crust: put the walnuts, oats and cacao in your food processor and pulse until they become a flour. Add the dates and process until it starts to stick together. Press onto the "top" of your ice cream cake (it will become the bottom when you flip it later). Put in the fridge for about an hour to let everything set. Then carefully flip your cake onto a plate and take off your lining - voilà! Decorate as you wish and let thaw before eating. 
So pretty, it's a party waiting to happen!
I think I'll be making this again and again this summer, the kids all liked it so much!  I think I'll use the ice cream recipe with fruit in popsicle molds or tiny plastic cups with a stick in it.  The brownie base could be made into an energy ball-type thing.


  1. Oh, Rana -- you read my mind! We were just looking for a "dessert" recipe for our no gluten, soy, dairy, corn, peanuts, sugar, corn diet and we bought some popsicle molds for this very thing. Last night's dessert was a banana half with almond/cashew butter... It was good, but this looks better!

    Jena S

    1. I really enjoyed this, it was yummy and pretty.