A wonderful chocolate fig crust, with layers of cinnamon lucuma, chocolate and vanilla fig ice creams! Thanks to Lianna G for creating this delcious recipe. Watch the video below!
Chocolate Fig Crust 1 cup almonds 1/2 cup wild jungle peanuts 1/2 cup cashews 2 tbs. Bali Cocoa powder 2 tbs. coconut nectar 1/2 dried black mission figs 1 tbs. coconut sugar 2 pinches of sea salt 2 tbs. rawtella (optional) - 1/2 cup hazelnut butter mixed with 2 tbs. cocoa powder, 1/2 tsp. vanila bean powder and 2 tbs. agave or coconut nectar
Raw Ice Cream Base
2 cups coconut meat 2 cups coconut water 1 cup almond or cashew milk 3/4 cup agave or coconut nectar 3 tbs. Coconut Oil 3 pinches sea salt or to taste
Lucuma Cinnamon Ice Cream Layer
1 part of the above ice cream base 2 ts. cinnamon powder 2 tbs. lucuma powder
Chocolate Ice Cream Layer
1 part of the above ice cream base 2 ts. cinnamon powder 2 tbs. Bali cocoa powder 1.5 tbs. coconut sugar
Vanilla Fig Ice Cream Layer
1 part of the above ice cream base 1/2 cup dried black mission figs 1/2 vanilla bean (inside only) or 2 tsp. vanilla bean extract
Chocolate Fig Crust - Blend all the nuts first, add the rest of the ingredients and blend till well combined. Press into a pie dish and set aside.
Raw Ice Cream Base - Blend everything until smooth and strain through a sieve. Transfer this mixture into an ice cream maker and follow the manufactures directions OR pour the mixture in ice cream trays, freeze in the freezer, and then put through the champion with a blank or in a greenstar/solostar juicer. Separate into 3 parts and keep frozen until ready to use.
Lucuma Cinnamon Ice Cream Layer - Blend until well combined.
Chocolate Ice Cream Layer - Blend until well combined.
Vanilla Fig Ice Cream Layer - Blend until well combined.
Spread the first ice cream layer (lucuma cinnamon) on top of the chocolate fig crust. Put in freeze for at least 2 hrs or until set. Repeat this process with the 2nd and 3rd layers. Garnish the top with sliced fresh figs or your fruits of choice.