Raw Tiramisu Ice Cream

I was out for a walk with Eric after work last week, and he was talking about how delicious coffee ice cream was.  Now, this got my wheels turning and I was thinking about how delicious tiramisu ice cream would be.  I was going to make my weekly ice cream that night anyhow so it was perfect!
I made coffee flavored cake bits (I have always used cake in my tiramisu instead of ladyfingers) to stir into the smooth coffee cream ice cream base as well as a cacao swirl and some chocolate chunks.  I knew this was going to be amazing because I love tiramisu!

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

Cake Pieces:
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

Ice Cream:
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.

*If young coconut meat is unavailable, you can substitute the 4 cups fresh coconut with 4 cups finely shredded, dried coconut and 2 cups coconut water (it makes thick coconut milk basically).  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.  Alternatively, if you do not mind the recipe not being nut free, you can use 4 cups soaked cashews in place of the coconut meat.
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