Mocha almond fudge, vanilla, chocolate layer icecream cake

Mocha almond fudge, vanilla, chocolate layer icecream cake (Rachel’s Recipe) – serves about 20 or so (25cm round tin very deep!!)

CRUST

  • 1 cup rolled oats
  • 1 cup dates (presoaked in some water to soften)
  • 1 cup almond pulp (from makeing almond milk) or you could use soaked almonds or almond meal
  • 2 T cocoa
  • 1 T cinamon (optional)
  • 1 T almond butter (optional but nice)

MOCHA LAYER

  • 2 frozen bananas (sliced)
  • 1 frozen avocado (sliced)
  • 1 T decaf (or normal) cafe press type coffee (or you could use instand ground)
  • 2-3 heaped T cocoa
  • 1 T almond butter
  • 1 t vanilla essence
  • small handful slivered almonds

VANILLA LAYER

  • 2 frozen bananas (sliced)
  • 1 frozen avocado (sliced)
  • 2 T vanilla essence

CHOCOLATE LAYER

  • 2 frozen bananas (sliced)
  • 1 frozen avocado (sliced)
  • 4-6 T cocoa (to taste
  • 1 t vanilla essence

METHOD

  1. Throw all ingredients for crust in food processor and blitz until it comes together enough to press into a tin.
  2. Press crust mixture into base and sides of a 25cm tin lined with baking paper.
  3. Put tin in freezer while making next layer.
  4. Make Mocha layer by putting everything except the slivered almonds in the food processor and blitzing until soft serve icecream consistency. Pulse in slivered almonds so some chunks remain.
  5. spread into tin and flatten with spatula.
  6. Put in freezer while making the next layer (you can wipe out the food processor if you like between layers)
  7. Make Vanilla layer by putting everything in food processor and blitzing until soft serve icecream consistency.
  8. Spread carefully over mocha layer with spatula
  9. Put back in freezer while doing final layer
  10. Make chocolate layer by putting everything in food processor and blitzing until soft serve icecream consistency
  11. Spread carefully over vanilla layer and smooth top.
  12. Cover with baking paper and use a rubber band to secure
  13. Freeze overnight
  14. Remove and fridge / bench about 30 mins (weather dependent) and decorate as desired prior to serving (nice with berries too).

NOTE: quantities are approximate but should be about right. The more avocado you use the creamier it is likely to be.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s