The Holy Graal Sundae
Description
A raw vegan sundae recipe of EPIC proportions. If you're wanting to step out on a limb and get a little wild and crazy in your kitchen than this is the recipe for you. Even though this recipe calls for 3 different flavors of ice cream they are all born of the same basic ice cream mix, and just require a few additional ingredients and tweaking to perfect. Who needs a knight in shining armor when you have one of these sundaes in hand?! Remember to rinse our your blender in-between the ice cream flavors.
Recipe by
Ingredients
The Basic Ice Cream Batter: (divide this into 3 parts as you are making 3 different flavors from this base mix)
• 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 real Vanilla or liquid Vanilla
• 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:
• 2 tablespoons of raw Cacao
• 1 tablespoon of Lucuma
• 1 tablespoon of Mesquite
The Rhubarb Ice cream:
• 70 g or 0.5 cup cubes of Rhubarb, deep freezed and thawed
• 0.5 teaspoon of Spirulina (if you have your spirulina in form of tablets, you can crush them between two spoons)
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
• 2.5 tablespoon Agave nectar
• add some Cayenne powder to your liking (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. Now make the chocolate chip!
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 of 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!
Additional Tips
First make one basic batter that is divided into three batters (about one cup in each) which you then add flavor to. Peel about 2 rhubarb stems and cut them into cubes. Put them into the freezer until deep freezed then thaw them carefully under some hot running water. Any cold pieces of rhubarb will make the Rhubarb ice cream lumpy. The process of freezing rhubarb and thawing it like this makes rhubarb a really great ingredient in the raw dessert kitchen. You'll get a wonderful summer-flavor! And the ice creams doesn't have to be deep freezed, only slightly firmer. The important step is to let the Pecan-Lemon Ice cream get firmer so you can pipe it!
