Friday, July 26, 2013

Raw Blueberry Cobbler Ice Cream


I used to make fruit cobblers in the summer quite often.  Bake them to perfection, top them with perfect fluffy biscuits that got crispy on top.  I would remove it from the oven when it was all bubbly and hot then top it with cool ice cream, it was perfect. 


I was thinking about it the other day and how the berry varieties were my favorite and it occurred to me that I could combine the ice cream and cobbler and make a delicious raw dessert sans the oven.  Since even when I was not raw, my oven was never the best thing to use in the summer.


I made a delicious coconut based blueberry ice cream, then accented it with swirls of blueberry sauce and biscuit chunks. Sooo good, even before I put it in the ice cream maker or let it set up.

 
It was so heavenly, once I scooped it into a bowl, topped it with more berries and dove in.  This was way better than any cobbler I have ever made or eaten that came from the oven!

 
Raw Blueberry Cobbler Ice Cream
Makes about 6 cups

Shortcake:
1 cup raw coconut flour
1 cup raw almond meal
4 soft medjool dates
1 tsp pure vanilla extract
1/8 tsp sea salt


Ice Cream:
1 cup coconut water
2  cups young coconut meat (or 2 cups raw cashews, soaked 4 hours and drained if coconut is unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw agave nectar or raw honey or raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
2 cups fresh organic blueberries
1/2 cup coconut oil, warmed to liquid

Berry Swirl:
1 cup fresh organic blueberries
2 pitted soft medjool dates (soaked in water 30 minutes if not soft and drained well)
1 tsp pure vanilla extract

To make shortcake chunks, combine all ingredients in a food processor and process until finely ground and holds together when squeezed. Form into small chunks and place in a bowl. Place in the freezer until hard. 
Add coconut water to a food processor, along with cashews,  coconut, agave nectar, vanilla, sea salt and berries. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Pour the mixture into an ice cream maker and process according to directions.

Meanwhile to make the swirl, combine all ingredients and blend in the food processor until smooth.  Set aside.  When the ice cream is done churning, remove from ice cream maker, stir in shortcake chunks, then pour 1/3 into a freezer safe container with a lid. drizzle 1/3 of the swirl over it, then pour half the remaining ice cream over that.  Drizzle with half the remaining swirl, then top with the remaining ice cream then the remaining swirl.  Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency. 

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