First of all -
please listen to this exquisite album by Edward Sharpe and the Magnetic Zeros, it's incredibly beautiful and makes me cry.
Secondly - this turned out fabulously, if I do say so myself (and I just
did - so there.) I had a dream about this cake a few days ago and have
been itching to make it ever since. When it comes down to it - this ice
cream cake is mostly bananas. The pink layer comes from beet juice, and
the green comes from avocado and peppermint leaves. I recommend using
your Vitamix for this (can be bought on
amazon or
ebay) to make the layers as creamy as possible.
I must admit - the avocado layer tasted sort of funky on it's own and I
was thinking "Hmm... maybe my subconscious failed to consider the
weird combination of avocado and mint in an ice cream cake." But it
ended up tasting great with all the other delicious flavour pairings.
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 outta this world! Letting each
thin layer freeze is a tad time-consuming, but it's worth it.
I love when my dreams come true.
spiced chocolate, cashew vanilla, peppermint-avocado & banana-beet layered ice cream cake
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
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:
2 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
Coconut Maple Drizzle:
1 tablespoon melted coconut oil
1 tablespoon maple syrup
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!
To make to drizzle, stir ingredients together until combined then decorate, I also added some lemon zest - why not. Enjoy!
Chocolate com especiarias , caju baunilha , menta - abacate e banana beterraba, bolo de sorvete em camadas
crosta :
1 xícara de farinha crua (eu usei o trigo mourisco )
1 xícara de tamaras ou ameixas
Camada de Chocolate:
3 bananas maduras
1/3 xícara de cacau
1/2 colher de chá de sal
1 colher de chá de baunilha
1 colher de chá de canela
1/4 ou 1/2 colher de chá de pimenta de caiena a gosto
2 colher de sopa de agave / xarope de bordo
água, se muito grosso
Camada de baunilha :
1 1/2 xícaras de castanha de caju
3 colheres de sopa de agave / xarope de bordo
sementes de uma fava de baunilha
1/3 de xícara de água
sumo de um limão
Camada de beterraba :
1/2 xícara de suco de beterraba fresca
2 bananas maduras
1/2 xícara pinhões
1-2 colheres de sopa de agave / xarope de bordo
2 colheres de sopa de óleo de coco derretido
Camada Mint :
2 xícara de folhas de hortelã fresca
1 abacate
Xarope de 1/4 de xícara de agave / maple
1/2 colher de chá de sal
suco de um limão
1/4 de xícara de leite da porca
2 bananas maduras
Coco bordo Regue :
1 colher de sopa de óleo de coco derretido
1 colher de sopa de Xarope de ácer
Para fazer a crosta : processar as tamaras ou ameixas e farinha até que tudo esteja homogêneo . Comprima no fundo de uma forma de bolo com mola e reserve.
Para
fazer com que cada camada : misturar os ingredientes (de cada lista)
até ficar homogêneo, em seguida, despeje cada numa camada separadamente. Despeje em primeiro a mistura de chocolate numa camada muito fina, deixe endurecer no freezer. Em seguida, despeje uma fina camada de mistura de beterraba, deixe congelar. Aqui você já tem uma idéia como vai proceguir.... Despejar, congelar, derramar, congelar. Coloque na ordem que quiser até terminar todas as misturas acima!
Para
fazer o chuviscado , misture os ingredientes em
seguida, decorar , se quiser, também acrescente algumas raspas de limão - por
que não . Divirta-se!
