OK, so...while we were in Canada I made sure to stop by my favourite restaurant, Red Robin, and have my favourite non-raw dessert, Mile High Mudd Pie. This is the ultimate in decadent desserts, complete with whipped cream, chocolate fudge sauce, nuts, ice-cream and peanut butter. This little picture to the right shows you the real thing.
Of course, I HAD to embrace the challenge of coming home and putting together a raw version, to make this pleasure GUILT FREE! This was my first attempt at making raw ice-cream so I'm sure there's room for improvement.
So basically, you choose your two favourite raw ice cream flavours...and make them. I used chocolate, from a recipe I found at gliving - click here for a video of the recipe, and mint, from Russell James (be sure to add raw chocolate chips - see below for chocolate sauce, chill and then chop). Grab a round metal bowl, line it with plastic wrap and fill half way with the first of the two ice creams. Freeze. Pour and smooth down the second of the ice creams on top. Freeze. Apply a layer of raw peanut, almond or cashew butter onto frozen ice cream. Lastly, add a layer of raw chocolate cookies or cookie crumbs. Freeze. Turn out onto a serving dish and pipe raw whipped cream on top (1 cup young coconut meat, 1 cup almond or cashew cream, 1 tea vanilla extract, 1/2 cup coconut butter, agave to taste. Blend til smooth and place in freezer til firm enough to pipe). Sprinkle with crushed cashews and drizzle with raw melted chocolate (1/4 cup melted cacao butter, 1/8 cup raw cacao powder, 1 tb maple syrup, 1 tb raw agave. Mix in bowl with spoon).
This is a fun recipe to try and like all ice-cream cakes, you make yours to suit your own style. Personally, I think anything with chocolate, ice cream and nuts is a sure thing.