BEST RAW FRUIT AND COCONUT ICE CREAM CAKE WITH BROWNIE CRUST [VEGAN]

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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

  • 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.

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.

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 – voila!
  • Decorate as you wish, slice, and let thaw before eating.