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It’s never too cold for ice cream!
About This Recipe
It’s only the second week of winter here in Australia but it feels too long already.
A bad storm and some very icy mornings have well and truely confirmed the arrival of June.
I generally don’t cope well with the cold and spend most of the winter waiting for summer to begin which, lets face it, isn't really a good way to live.
You can hardly live in the moment when you are wishing for time to pass more quickly.
This year I’ve decided enough is enough.
I’m creating a list of all the reasons that winter is secretly great and then working on slowly convincing myself of these.
Lets run through my list so far: (of course they are mostly food related)
- warm mugs of tea and hot chocolate
- comforting soups and creamy pastas
- refreshingly brisk morning walks
- soaking up warm winter sun
- eating ice-cream and smoothie bowls wrapped in a blanket, in front of the heater
That’s right - it’s never too cold for ice-cream so in simultaneous defiance and celebration of the beginning of the colder months I will be making frozen kiwi ice cream cakes and munching on them, very well wrapped up, in front of my small oil heater.
This Raw Kiwi Ice Cream Cake is a perfect balance of flavours from top to bottom: light and fresh kiwi fruit, zesty green avocado, creamy white coconut, and a sweet, chewy biscuit base.
It will last at least a month well sealed in your freezer for whenever you have the desire to wrap up and indulge in a healthy frozen dessert.
This Raw Kiwi Ice Cream Cake is also nut free which is a nice change to regular raw desserts.
It does freeze quite solid so I recommend taking it out of the freezer 5 - 10 minutes before you want to eat it - unless you have particularly strong teeth!
So, my winter-loving list needs to grow.
What do you love about winter? Does it snow where you live?
Do you give up on frozen desserts when its cold or power through like I do? I’d love to hear from you, let me know in the comments below.
How To Make This Recipe
Raw Kiwi Ice Cream Cake
Base Ingredients
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup desiccated coconut
- 1/2 cup activated buckwheat (buckinis)
- 8 dates
- 1 tbsp tahini
- 1 tsp salt
- 1/8 - 1/4 cup water
White Layer
- 250g silken tofu
- 1/2 cup coconut cream
- Juice of 1/2 lime
- 1/4 cup maple syrup
Green Layer
- 2 large, ripe avocados
- Juice of 2 1/2 limes (you’ll need 3 limes total)
- Zest of one lime
- 1/4 cup maple syrup (or more - taste for your own sweetness preference)
- 1 vanilla bean, seeds scraped out (or 1 tsp vanilla essence)
Topping
- 3 kiwifruits, skins removed and sliced thinly
Takes ,serves 8 thick slices.
Instructions
- Add all base ingredients to a high strength blender (except for the water). Blend for a few minutes until roughly broken down then, with the motor running, slowly add the water until the mixture is just coming together in to a ball
- Lightly grease or line a rectangular loaf tin and press mixture into the base of the tin
- Add all white layer ingredients to the processor and blend until completely smooth
- Scoop white layer over the base, cover with cling wrap and place in the freezer for 30 - 60 minutes to firm up
- Meanwhile, make the green layer: add all green layer ingredients to the processor and blend until completely smooth (you may need to scrape down the sides occasionally)
- Pour the green layer over the white layer, smooth, recover and freeze for at least 6 hours or overnight
- When ready to serve, remove the ice cream cake from the freezer at least 15 - 20 minutes before eating. Top with kiwifruit pieces and once soft enough cut into thick slices and serve. Store leftover slices in the freezer and allow a single slice to thaw for around 5 - 10 minutes before serving. ENJOY!
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