Delicious, beautiful, healthy and pretty easy. Only downside is you have to eat it the same day you make it. Not a problem for me! If you froze it, it might be ok, but frozen fruit and rock hard ice cream isn't my cup of tea.
Crust:
2 cups shredded coconut
1 cup walnuts
1 cup dates
Pinch of salt
Ice cream:
4 frozen bananas
Juice and rind from 1-2 lemons
Fruit for topping:
One kiwi
Strawberries
Blueberries.
Line a bowl (i used a small micing bowl) with plastic wrap and lay down some sliced fruit.
Process crust ingredients in food processor or strong blender until a dough forms. Take about 2/3 of dough (enough to cover fruit in bowl) and press flat on counter lined with plastic wrap or parchment. Transfer to bowl and gently press to stick fruit into dough without totally squishing them.
Flatten the remainder of the dough into a circle the size of the bottom of your cake (top of your bowl). If you are not planning to eat the cake yet, stop now and refrigerate.
When ready to serve, make the ice cream, and fill the bowl. Cover with the circle of dough, trying to attach "lid" to the dough lining the cake. You can place in freezer for a few minutes (not long enough to freeze solid if necessary)
Invert bowl on serving platter, pulling plastic wrap to dislodge. Use a sharp knife to slice. Mine made about 6 servings.
The most complicated part of the recipe is the assembly. I should have taken step by step photos! It's really not that hard!
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