The contest ends tomorrow and today was as good a day as ever to create the dessert that’s been on my mind for days: A parfait made with raw banana maple walnut ice cream.
The ice cream idea’s been in my mind since September’s Vegetarian Food Festival, where Lisa Pitman demonstrated a healthier, vegan alternative to Dairy Queen Blizzards using banana “soft serve”. A lot of fruits could serve as the base. At it’s most basic, and the way that Lisa did it: Put frozen bananas in a food processor and let it run until bananas are creamy, like soft serve ice cream. For her demo, Lisa created mix-ins such as her take on mint sandwich cookies, raw “cookie dough”, and raw strawberry “cheesecake”.
I was inspired by banana soft serve, walnuts, maple and spice.
Mine made one portion that I couldn’t finish. I suggest making one and sharing it with a special friend. The contest rules say that the dish should be suitable for holiday gatherings/ winter entertaining. Well, You could always made smaller versions, I suppose, and make more. Use different types of glassware, as long as it’s transparent. I used a beer glass. And it’s always the right season for ice cream. This one is kind of comforting, and it’s got the spice in there. Spice is good for winter.
[schema type=”recipe” name=”Raw banana whisky maple walnut ice cream” yield=”1″ ingrt_1=”3 frozen bananas” ingrt_2=”1 tbsp maple syrup” ingrt_3=”2 tbsp Spicebox Canadian Whisky (I considered Jack Daniels Honey, which might also work. Try it and see.) ” ingrt_4=”1/2 tsp each cinnamon & vanilla powder” ingrt_5=”1/2 tsp vanilla extract (I make my own extract, you could use almond extract but for contest purposes I was only allowed to use one type of nut).” ingrt_6=”Maple California walnuts, reserved ” instructions=”Put it all in a food processor (multipurpose blade) & let machine run until the banana mixture is smooth. Remove blade, fold in maple walnuts. (You can leave them whole, or crumble them in like I did.) ” ]
Mostly-raw parfait layers
(Suggestions only. Create your own. Ideas: Crumbled cookies, candied ginger, dried or frozen fruit, cacao nibs. My layers were not all raw.)
Layer 1 (from bottom):
I used cherry peach, made locally by Sausage Partners, acquired at the preserve tasting party that I attended at the end of September, hosted by Joel and Dana of Well Preserved. Jam is not raw.
More ice cream
I added California walnuts because I’d forgotten (until a few days later) that I’d been thinking of using Mum’s Original coconut cacao nibs. It’s another not raw layer.
More ice cream!
The tartness helped balance out the sweetness of the entire thing.
More ice cream! But now we’re getting near the end.
Raw vegan chocolate sauce recipe
I think that I read a recipe like this on Meghan Telpner’s website awhile ago, though I felt like completely winging it when I made this one and went on instinct rather than looking at other recipes for guidance. She inspired it.
- 2 tbsp cacao powder
- 1 tbsp agave or maple syrup (I used agave, which I rarely use due to its highly processed nature) because I didn’t want the maple to overpower the chocolate)
- 1 tbsp coconut oil
- 1/2 tsp each of cayenne pepper & cinnamon* (It probably could have used 1/4 or 1/2 tsp of coffee powder to bump the chocolate flavour. I’ll try it with the remaining sauce.)
- Mix together.
And that, my friends, is my 9-layer raw banana whisky maple walnut ice cream superfood parfait inspired by two very cool women I know, Lisa and Meghan.
P.S. Dinner was raw too. I spiralized (yes, it’s a word, it means to use a spiralizer) Japanese turnip and celeriac – and, unsuccessfully, apple – added kelp noodles and tossed with the California Walnut pesto that I made earlier this week.