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!
