Raw Tiramisu Ice Cream
It was like heaven in a bowl, and just as delicious as real tiramisu. I know it is getting cooler outside, but that never stops me from enjoying my ice cream, especially when it is a flavor like this one!
Raw Tiramisu Ice Cream
Makes about 6 cups
1/2 cup soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
1 cup finely shredded dried coconut
1/4 cup raw sprouted dehydrated buckwheat flour
1/4 cup ground flaxseed
1/4 tsp sea salt
1 tsp pure vanilla extract
1 tsp coffee extract
1 Tbsp raw cacao powder
2 cups coconut water
4 cup young coconut meat*
1 cup ripe bananas, sliced
1/2 cup raw coconut nectar
seeds of one vanilla bean
1 Tbsp tsp coffee extract
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 Tbsp raw cacao powder
1/2 cup finely chopped raw chocolate
For the cake, combine the dates, coconut, and buckwheat flour in the food processor and process until well blended and the consistency of flour. Add the sea salt, and extracts 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). Sprinkle with the Tbsp cacao powder. Place in the freezer until firm, about 30 minutes. Once firm, cut into 1/2 inch squares.
To make ice cream base, add coconut water to a high speed blender, along with dried coconut and process until smooth to create a thick coconut milk. Next, add fresh coconut, bananas, nectar, vanilla, coffee extract, sea salt, and coconut oil and process until very smooth, about a minute or two. Remove 1/4 of the mixture and add the 2 Tbsp cacao powder and process until smooth. Set this 1/4 mixture aside. 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 and chopped chocolate (reserving some for topping), then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the cacao mixture over it, then pour half the remaining ice cream over that. Drizzle with half the remaining cacao mixture, then top with the remaining ice cream then the remaining cacao mixture. Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.