Raw Ice Cream Sundae

Although it might initially appear a little labour intensive to create ice cream sundaes, it will be worth it in the end when you’re sitting outside in the sun with a massive serving all to yourself. This recipe works well as a dessert course for a dinner party, as you can keep the separate flavours of ice cream in bowls in the freezer, along with the frosted glasses, ready prepared until they are needed.

Serves 4

Equipment

Power blender (or a normal blender instead)
Bain-marie or dehydrator

Ingredients

2 handfuls fresh or frozen fruit for each glass, such as blueberries and raspberries
2 tbsp your favourite nuts per glass, broken into pieces, such as pecan nuts
4 tbsp Sweet Freedom

Dark chocolate ice cream

250 g/9 oz raw cashew nuts
70 g/21⁄2oz Elements for Life raw cacao powder
250 ml/9 fl oz fresh filtered water
1 tbsp raw coconut oil
140 g/5 oz Sweet Freedom
10 drops vanilla essential oil

Apricot and banana ice cream

2 tsp raw almonds
4 tbsp fresh filtered water
4 bananas, peeled, chopped and frozen overnight
1⁄2 avocado, peeled
6 ready-to-eat unsulphured dried apricots

Cashew nut cream

2 tbsp virgin coconut oil
75 g/23⁄4oz raw cashew nuts
3 tbsp Elements for Life Coconut Palm Sugar
3 drops vanilla essential oil
5 tbsp fresh filtered water
pinch of pink crystal salt

Method

The day before, make the Dark Chocolate Ice Cream. Process the cashew nuts in your power blender on full power until they form a fine flour. Use a butter knife or chopstick to scrape the milled nuts away from the base and side of the blender jug if they have stuck.
Add all the remaining ingredients for the chocolate ice cream to your power blender and blend thoroughly on full speed until smooth. Pour the mixture into a bowl and place in the freezer overnight.
To make the Apricot and Banana Ice Cream, add the ingredients to your power blender jug and blend thoroughly on full power until smooth and creamy.
Spoon the mixture into a bowl and place in the freezer, uncovered, while you make the Cashew Nut Cream.
To make the cream, if your coconut oil has hardened and turned white, melt it gently in a bain-marie. Process the cashew nuts in your power blender on full power until they form a fine powder. Use a butter knife or chopstick to scrape the milled nuts away from the base and side of the blender jug if they have stuck.
Add all the other ingredients to the milled nuts in the blender jug and blend on full power until you have a smooth, creamy texture.
Take 4 large ice cream sundae glasses and place a layer of fruit in the base of each.
Cover the fruit with a spoonful of cream and then sprinkle with some of the broken nut pieces.
Take both flavours of ice cream out of the freezer and scoop each one into the glasses, making layers on top of the fruit, cream and nuts. Drizzle the agave nectar (or Sweet Freedom) down the inside the glasses between the layers of ice cream. Eat straight away before they melt.

This guest recipe is from Jessica Fenton's Raw Chocolate Recipes and we'd like to thanks Jessica for letting us publish it here. We've made a couple of minor tweaks/notes relating to a couple of ingredients and tools, but the end result is just as fab.

Jessica's Raw Chocolate Recipes by Jessica Fenton
Published by Ivy Press
ISBN: 978-1-907332-71-5
www.totalrawfood.com
@Ijessicafenton82