What do you do when you wake up and look out your window, ready for a fantastic day, and see this:
when all you want is to spend your day looking out on this:
Well, you know what they say about making lemonade when life brings you lemons. I suggest you find a spot in the sand (or the beige carpet), stretch out a towel and wear something that makes you feel like you’re on vacation (I may have opted for yoga pants but you get the idea).
The best all-inclusive resorts boast bountiful buffets, full of tropical treats and perfectly flaky pastries. On vacation I tend to focus on all the produce I can’t find ripe in my neighbourhood but I often observe people at neighbouring tables noshing on croissants, rolls and crepes. Since we’re all taking a little trip into fantasy-land here (not the one in Orlando) – what would be the ideal indulgence? How about personal, raw, ice cream cakes inspired by your favourite breakfast treat? I say…yes.
My brother (who’s birthday is on Monday) loves peanut butter and banana sandwiches more than anyone I have ever met. But, I never met Elvis (he passed away before I was born). This decadent dessert is dedicated to the King and the brother who makes me feel like a Queen.
The Elegant Elvis ice cream cake:
inspired by the famous toasted peanut butter and banana sandwich
Start with the garnish: Blend bananas, spread them on a dehydrator tray and dry until a fruit leather texture is achieved.
Whip up some raw vanilla ice cream, adding a couple tablespoons of raw almond butter to create that nutty flavour.
Process some bananas with a few tablespoons of cashew butter and a pinch of turmeric for the fruity centre layer.
In a small spring-form pan, create one layer of almond-butter ice cream, topped with a crunchy buckwheat layer (with almonds and a generous pinch of salt), followed by the banana ice cream, more crunchy goodness, a top layer of almond-butter ice cream, caramel sauce (with almond butter in place of some of the coconut oil) and decorated with a lattice of chewy dried banana.
If you’re feeling fancy (and I’m sure in this fantasy, you are) than you might want to roll up some banana leather into lovely roses to decorate your plate.
Cut a slice of heaven and sit back and enjoy the view – Elvis would have loved this treat and was a huge fan of Hawaii. I think we would have been fast friends.
The caramel sauce is pretty phenomenal alone but in combination with the creamy ice cream and the crunchy nuts this cake absolutely sings (I’m resisting further puns).
Although the Elegant Elvis is an incredible option, my breakfast cravings are often induced but the wafting scent of cinnamon (anyone who has walked through an urban mall knows what I’m talking about). This Cinnamon Roll ice cream cake would satisfy any desire for something sweet and spicy.
I returned to the ice cream maker to churn up a batch of cinnamon ice cream (just more vanilla with 2 tsp of cinnamon added to the mix).
In your spring-form pan, layer the cinnamon ice cream, followed by a streusle of buckwheat crunchies, pecans and raisins (in place of the dried coconut). Repeat these layers and then top with a swirl of coconut cream (with a little extra lemon juice) and a swirl of the caramel sauce (with almond butter for 2/3 of the coconut oil).
Garnish with more of the buckwheat, pecan, and raisin streusle.
Cut a slice, brew up a cup of tea and while away the morning with sweet dreams of delicious adventures.
Who needs a plane ticket when you can create a taste of paradise in your livingroom? (Don’t answer that).
This is my entry into Heathy’s raw ice cream cake challenge. The other entries are all amazing, beautiful and inventive. I really hope you’ll check them out. If you’re interested in the recipes you can purchase Heathy’s e-book on her site.
What would be your ultimate ice cream cake combination?
May’d me smile May 15 – getting a hand-written thank you note in the mail!