Dragon ice cream cake recipe

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A cake topped with Asian dragon fruit ice cream and coconut filling.


For the Crust
  • 1 ½ cup ground nuts (hazel nuts, almonds, pistachio, pecan)
  • ½ apple
  • 1 ripe banana
  • 2 tsp agave nectar
  • ½ tsp ground cinnamon
  • 3 tbsp orange juice
  • 1 tsp orange zest
  • 2 tbsp dry psyllium husks
For the Coconut Filling
  • 2 tbsp cocoa powder
  • 3 young Thai coconuts flesh
  • ½ glass coconut water
  • 2-3 tsp agave nectar
  • 1 tsp soaked basil seeds
  • 2 tbsp coconut oil
For the Dragon Ice Cream Filling
  • ½ dragon fruit
  • 3 tbsp coconut oil
  • 1 tsp basil seeds soaked
  • 1/3 cup ground pine seeds
  • 3-4 tbsp agave nectar
How to Make It
    For the Crust
  1. Put all the ingredients into a food processor and process.
  2. Apply on a dehydrator tray with a spatula and spread evenly thick.
  3. Make 3 round shape crusts, using a round shape cake cutter.
  4. Dehydrate for 4 hours and flip sides in between.
  5. For the Coconut Filling
  6. Put all the ingredients into a the blender and blend until the mixture gets a creamy texture, avoiding to make it too liquid.
  7. Refrigerate for 2-3 hours before use.
  8. For the Dragon Ice Cream Filling
  9. Freeze the dragon fruits for 1-2 hours before use. Put the ingredients into the blender.
  10. Blend to make a smooth creamy mixture, but not too liquid.
  11. Freeze after you seal it with a plastic wrap.
  12. To avoid melting, freeze the coconut filling for around 30-40 minutes.
  13. Use a bottomless rounded shape cake mold or cutter.
  14. Place the bottom first layer crust and continue with the coconut filling.
  15. Then put the second crust layer and the second coconut filling. After the third layer crust, top with the dragon fruit ice cream.

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