Raw German Chocolate Cake Ice Cream

Just because the weather is cooling down, does not mean I am not making and enjoying ice cream.  It is a weekly thing at my house and I look forward to it.  I kind of miss the summer fruit and berry ice cream, but lucky for me, there is always chocolate.
Not plain chocolate though, it has to be a bit more fun to make than that, and this time, I decided on Raw German Chocolate Ice Cream. I made raw chocolate cake chunks, and gooey raw caramel "frosting" with coconut, mixed and swirled into a decadent chocolate ice cream.  It was sooo good!  Cake and ice cream are often served together, but combined into one it is even better!

Raw German Chocolate Cake Ice Cream
Makes about 6 cups

Cake Pieces:
1/2 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
1/4 cup sprouted dehydrated buckwheat groats

1 cup finely shredded dried coconut
1/2 cup ground flax seed
2 Tbsp chopped raw beet (optional, but makes for more of a cake like consistency)

1/4 tsp sea salt

1 tsp pure vanilla extract

1/4 cup raw cacao powder

Caramel frosting swirl:
1 cup soft medjool dates, pitted (soaked in water for 30 minutes if not soft and drained well)
3 Tbsp raw coconut butter
3 Tbsp maple syrup or raw coconut nectar
1/4 tsp sea salt
1 tsp vanilla extract
1 tsp maple extract
1-2 Tbsp filtered water as needed
1/3 cup shredded coconut

Ice Cream:
2 cups coconut water
4 cup young coconut meat*
1 cup  ripe bananas, sliced
1/2 cup maple syrup or raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
3/4 cup raw cacao powder
1/2 cup coconut oil, warmed to liquid

For the cake, combine the dates, coconut, and flaxseed in the food processor and process until well blended and the consistency of flour.  Add the sea salt, vanilla, beet, and cacao powder and process until smooth and starting to hold together when squeezed (if it doesn't add a little more dates). Turn out onto a foil lined sheet pan, and press into a 3/4 inch thick rectangle (rolling with a rolling pin to smooth). Place in the freezer until firm, about 30 minutes. Once firm, cut into 1/2 inch squares.   Reserve a few for topping the ice cream.
To make the caramel frosting swirl, combine all ingredients except water and coconut in a food processor and process until smooth (adding the water only if the mixture is too thick). Stir in coconut and set aside.
To make ice cream base, add coconut water, fresh coconut, bananas, maple syrup, vanilla, sea salt, and cacao powder. With the motor running slowly add the coconut oil (so it does not clump) and process until very smooth, about a minute or two. Pour the plain mixture into an ice cream maker and process according to directions.
When the ice cream is done churning, remove from ice cream maker, stir in cake pieces (but not the reserved ones), then pour 1/3 into a freezer safe container with a lid.  Spread 1/3 of the caramel coconut mixture over that, then top with half the remaining ice cream, then half the remaining caramel, then the remaining ice cream, then the remaining caramel.  Swirl with a knife a little.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.
To serve, scoop some of the ice cream into a bowl, then top with some of the cake chunks.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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