Raw Dragonberry Rose Ice Cream Cake

 

I had gotten my hands on some dragon fruit last week and I was excited.  It is not something that is easy to come by in Minnesota.  Plus I had never had it before so I wanted to make something beautiful with it since it has such a lovely deep pink hue.  It was still warm outside and I wanted some ice cream, so it ended up being a raw ice cream cake.

I didn’t have a whole lot of dragon fruit, so I decided to combine it with strawberries for the cake filling and it made the most glorious flavor I decided to call dragonberry.  It was sweet and simply crave worthy!  I also added a little bit of rosewater which was beautiful with the dragonberry flavor. I decided to make a white vanilla cake for the base layer to go under the ice cream layer and it was perfect with the aromatic dragonberry ice cream.

I also made a swirl from the dragon fruit and berries to give it extra pops of flavor throughout.  This cake looked like the girliest cake ever and I loved that about it!  The flavor was intense but delicate and floral.  I hope I get my hands on more dragon fruit in the future so I can experiment more!

Raw Dragonberry Rose Ice Cream Cake
Makes one 6 inch round cake

1 1/2 cups finely shredded dried coconut
1/2 cups ground flax seed
1 cup raw sprouted buckwheat flour or raw oat flour
2/3 cup ground psyllium husk
1/8 tsp sea salt
1 cup soft medjool dates, pitted (if not soft, soak in filtered water 30 minutes and drain well before using)
2 Tbsp raw coconut nectar
2 tsp pure vanilla extract
1 cup chopped pear or apple

Ice Cream:
1 1/2 cups coconut water
3 cups young coconut meat*
2 cups ripe bananas, mashed
1 cup fresh strawberries
2 dragon fruit, chopped
3/4  cup raw coconut nectar or another raw liquid sweetener if you prefer
seeds of one vanilla bean
1 1/2 tsp rosewater
1/4 tsp Himalayan salt
1/4 cup plus 2 Tbsp raw coconut butter, warmed to liquid

Puree:
1 cup dragonbfruit pulp
1 cup strawberries
4 soft medjool dates , pitted (if not soft, soak them in filtered water until they are then drain well)
a pinch sea salt
1 tsp pure vanilla extract

About 1 Tbsp coconut butter warmed to liquid (if you wish to decorate the top)

For the cake bottom, in a food processor, combine coconut, flax seed, flour, psyllium husk , and process until fine like flour.  Pour into a bowl and set aside.  Add the dates, coconut nectar, pear, and vanilla extract to the food processor and process until smooth.  Mix into the dry ingredients with your hands until holding together and combined (you do not want to over mix or the cake will be heavier).   Remove from the food processor and press into the bottom of a 6 inch round spring form pan lined with plastic wrap (for easy removal).

For the ice cream, add coconut water to a food processor, along with young coconut, bananas, dragon fruit, strawberries, coconut nectar, rosewater, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut butter slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions.
While the ice cream is churning, make the puree. Combine all ingredients in a high speed blender or food processor and puree until smooth.  Set aside.
Once the ice cream is done churning, to assemble the cake, spread a few Tbsp of the puree over the cake, then pour 1/2 the ice cream over that. Drop about 3 Tbsp more of the puree over that, then swirl down into the ice cream layer with a knife.  Pour the rest of the ice cream over that and smooth the top.  Place in the freezer for about 6 hours or overnight until firm.
Whisk a little of the coconut butter into the remaining puree until it thickens if you wish to decorate the top with it (you need to make sure it is at room temperature though so it does not clump up). Place it in a pastry bag and pipe it over the cake.
Store the cake in the freezer if not enjoying right away, but let it sit out for at least 15-20 minutes before serving to soften.
*If young coconut meat is unavailable, you can substitute the 3 cups fresh coconut with 3 cups finely shredded, dried coconut and 1 1/2 cups coconut water.  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.