HOLY MONDAY SUNDAE!
Holy MONDAY Sundae!!!
Recipe by
Ingredients
The Basic Ice Cream Batter:
• 180 g or 1 1/2 cup Cashews
• 1 1/2 cup Water
• 3 tablespoons melted virgin Coconut oil
• 100 g or 0.5 cup of melted Cacao butter
• 1 pinch of Himalayan salt
• 1/4 teaspoon vanilla bean powder
• 4 tablespoons Agave nectar
• 1 teaspoon Sunflower lecitin
• 3 tablespoons of Lucuma
• 1 teaspoon of Lemon juice
The Pecan-Lemon Ice cream:
• Zest from 2.5 organic Lemons (about 0.5 teaspoon + 1/4 teaspoon of zest).
• 1 teaspoon Lemon juice
The Chocolate Chip Cacao Ice cream:
The Rhubarb Ice cream:
• 70 g or 0.5 cup cubes of Rhubarb, deep freezed and thawed
• 0.5 teaspoon of Spirulina
Chocolate Chips: (for chocolate chip cacao ice cream and to decorate sundaes)
• 50 g or 1/4 cup melted Cacao butter
• 2 tablespoons raw Cacao
• 1 tablespoon Carob
• 1/4 teaspoon real vanilla bean powder
• 2.5 tablespoon Agave nectar
• add some Cayenne powder (optional)
Pecan Crumbs: (for pecan-lemon ice cream)
• 0.5 cup Pecans
• Cinnamon to taste
Methods/steps
The Basic Ice Cream Batter:
1) Slowly melt the Cacao butter in a water bath or in a dehydrator.
2) Grind the Cashews into a super fine flour in a blender.
3) Add all the ingredients except for the Coconut oil and blend
until completely smooth. Then add the Coconut oil and blend for maximum 15 sec.
4) Divide the batter into two bowls, about 1 cup in each. Continue with the Pecan-Lemon Ice cream.
The Pecan-Lemon Ice cream:
1) Blend until incorporated.
The Chocolate Chip Cacao Ice cream:
1) Blend to incorporate. Don't put the Cacao ice cream into the freezer just yet.
The Rhubarb Ice cream:
2) Blend to incorporate. Transfer into a container and put into the freezer to harden a bit.
Chocolate Chips:
1) Slowly melt the Cacao butter in a water bath. Transfer to a bowl and
add the rest of the ingredients. Stir by hand.
2) Put a thin layer of the melted chocolate into a container to be put into the freezer.
Save 2 tablespoons of the melted chocolate for decoration on top of the sundae.
3) When the melted chocolate is hard, take it out of the freezer and brake
it into small pieces that you put into the Cacao Ice cream, stir and put it into the freezer.
Pecan Crumbs:
1) Put into a food processor or coffee grinder to grind the Pecans into crumbs.
2) Add the crumbs to the Lemon Ice cream and stir by hand.
3) Pour into a low container and let it chill in the freezer for about 30-40 minutes.
It needs to be hard enough to be put into a pastry bag. Otherwise you can just
put the Pecan-Lemon ice cream on top with a spoon. Stir the ice cream every
now and then. You will se how it gets creamier and creamier by the minute.
Observe: If you want to pipe a swirl using a pastry bag, chose a large tip, and
make the pecan crumbs rather small. Too big crumbs can get stuck in the tip,
causing severe frustration to any perfectionist out there ;)
Assemble:
1) First pour some of the melted chocolate in the bottom o
f the glass to get a nice color effect.
2) Then add the Rhubarb Ice cream, the Cacao Ice cream and finally
pipe the Pecan-Lemon ice cream on top. Add the melted chocolate
and sprinkle some pecan crumbs. Now dig in and enjoy!
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