Layered Icecream Cake | Raederle's Raw Recipe

Chocolate Ginger Icecream Cake

Note: Each of these seven layers is delicious all by itself, and any combination of the following layers would be delicious.

First Layer: "Crust"

Texture: Thick and creamy
  • 1½ cups pecan pulp
  • 3 pitted dates
  • 9 raisins
  • 9 raw cacao nibs
  1. Process all ingredients until smooth in your food processor
  2. Put on plate in the desired shape and put in freezer to solidify.

Nut Milk
  1. Soak 2 cups of pecans in drinking water overnight (or for at least a couple hours). 
  2. Drain and rinse pecans with drinking water. 
  3. Put pecans in the blender with 6-8 cups drinking water. 
  4. Blend until smooth. 
  5.  Pour the mixture into a nut-milk bag within a large bowl. 
  6. Squeeze the bag carefully to get out all of the nut milk. 
  7. Enjoy nut milk however you choose.
  8. Dump the nut pulp out of the bag into your food processor to begin your crust making.

Second Layer: "Crunchy Ginger Layer"

Texture: Crunchy and thick. The layer itself is a thin coating.
  • 2 tablespoons cacao nibs
  • 2 tablespoons soaked buckwheat groats
  • 7 walnuts
  • 1 tablespoon flax seeds
  • 1 tablespoon sunflower seeds
  • 1 Brazil nut
  • 2 teaspoons ginger powder or fresh root
  • 1 teaspoon cinnamon
  • 7 raisins
  1. Process all ingredients in food processor until consistent.
  2. Apply to a mostly frozen crust with spatula, hands or spoon.

Third Layer: "Orange Sherbet"

Texture: Creamy and smooth. This is the most fluid layer and requires the first two layers to be somewhat bowl shaped.
  • ½ frozen orange
  • ½ frozen lemon
  • 3 tablespoons raw coconut oil (gently melted)
  • ¼ teaspoon vanilla powder (if using vanilla extract make sure it is alcohol and sugar free)
  1. Blend all ingredients except the coconut oil.
  2. While processing the other ingredients, stream the coconut oil into the food processor slowly.
  3. Continue to process until consistent.
  4. Apply to the first two frozen layers.

Coconut Oil Melting
  1. Spoon the desired amount into a small bowl. 
  2. Place the small bowl into a larger bowl with a bit of hot tap water in it. 
  3. The hot water in the larger bowl will warm the smaller bowl, causing the coconut oil to melt without cooking it. 
  4. This will take seven to twelve minutes.

Fourth Layer: "Chocolate Brownie"

Texture: Sticky thick chocolate paste.
  • ¼ cup raw cacao nibs 
  • 12 raisins or 2 dates
  • 1 teaspoon sunflower seeds
  • ¼ teaspoon cinnamon
  1. Process in food processor until consistent.
  2. Apply to the frozen layers. 
  3. This will require either flattening the chocolate layer out and then gently applying it or waiting for the previous layers to freeze solid.

This is what it looked like just after applying the chocolate layer:

Fifth Layer: "Kiwi Sherbet"

Texture: Creamy, and somewhat lumpy in my case since I got tired of scraping down the sides of my food processor.
  • 1 frozen kiwi (with or without skin; scrub the kiwi prior to freezing it)
  • ½ frozen peeled lemon
  • ⅓ cup coconut oil (gently melted)
  • 2 pinches vanilla powder
  1. Blend all ingredients except the coconut oil.
  2. While processing the other ingredients, stream the coconut oil into the food processor slowly.
  3. Continue to process until consistent.
  4. Apply layer to the frozen cake.

Sixth Layer: "Ginger Crunch"

Texture: Crunchy
  • 10 pecans
  • 1 tablespoon flax seeds 
  • 1 tablespoon soaked buckwheat groats 
  • 1 teaspoon ginger powder or minced fresh ginger root 
  • ⅛ teaspoon vanilla powder
  1. Blend in food processor until pasty. 
  2.  Add layer to frozen cake.

Seventh Layer "Lime Topping"

Texture: Creamy
  • ½ lime
  • ¼ orange
  • 3 tablespoons coconut water
  • 1 tablespoon coconut oil
  • 15 pecans
  • 10 raisins
  • ¼ teaspoon vanilla powder
  1. Blend in food processor.
  2. Add to top of frozen cake.

Decoration Topping: "Garnish"

Texture: Crunchy, mostly.
  • 15 pecans
  • 2 almonds
  • 1 walnut
  • 2 thin slices lime
  1. Decorate the top of your cake just after adding the seventh layer.
  2. Freeze at least twenty more minutes before serving.

A much more artistic appearance could certainly be achieved by adding a blueberry layer somewhere towards the center.
Nutritional Information
(This includes the entire cake as well as the nut milk.)

Calories: 3738
(Recommened serving size: 1/7th of the cake; 534 calories)

Calories from fat: 77.8%
Calories from protein: 4%

Fiber: 54.6 grams
Protein: 43.5 grams

B1: 224%
B2: 68%
B3: 68%
B5: 85%
B6: 105%
B9: 50%
C: 234%
E: 63%
K: 47%
Calcium: 40%
Iron: 74%
Magnesium: 205%
Potassium: 62%
Selenium: 223%
Zinc: 191%

Based on the following:
2⅓ cups pecans
2 almonds
8 walnuts
1 Brazil nut
¾ lime
¾ orange
1 lemon
1 kiwi
3 tablespoons coconut water
38 raisins
3 pitted dates
2 tablespoon flax seeds
1 teaspoon + 1 tablespoon sunflower seeds
3 tablespoon soaked buckwheat groats
3 teaspoons ginger powder
1¼ teaspoon cinnamon
¼ cup + 2½ tablespoons raw cacao nibs
¼ cup + ⅓ cup coconut oil
Enjoy. Feedback is welcome.

~ Raederle
Recipe originally written in September 2010. Revised and updated August 2012.
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