We got another wonderful Valentine’s inspired recipe for you!
Now, before we share, we have spent about 3 hours playing around in photoshop (finally got a photo editing program), but boy is it going to take us awhile to learn it. It is a lot take in. **and for some reason the pictures did not show up as nice shown here on blog compared to what they looked like in photoshop…not sure what happened there
Hope you enjoy 
Pink Layered Ice Cream Cake (gluten-free, vegan, soy-free, raw, low sugar)
Ingredients:
Layer 1 – Use your favorite raw brownie or cookie layer. We used our raw cookie sandwiches recipe or you could use this recipe. Make according to directions and take about 1 1/2- 2 cups of dough and press into a 6in pan.
Layer 2 – Banana Creme filling
- 2 bananas
- 1/2 cup coconut butter
- 1/4 cup non dairy milk of choice (we used coconut milk, so semi raw)
- 1 tsp vanilla
- 2 tbsp beet juice
- And sweetened with stevia or xylitol to taste
Place banana cream ingredients into blender and blend till smooth. Pour creme layer into 6 in pan over brownie dough. Set in freezer to set while you make top layer.
Layer 3 -
- 2 1/2 cups cashews, soaked
- 3 tbsp coconut oil
- 1 tbsp sunflower lecithin (optional) but really helps with texture
- 2 tsp xylitol or to taste (or stevia)
- 1 tsp beet juice (for a little color)
- 2 tsp vanilla
Place these ingredients into a blender and blend till smooth. Please note you will have a little extra depending how much you place on top. Set aside as the first two layers continue to set in freezer, give it about 3 hours or so. You want the second layer to be semi-hard before pouring 3rd layer on.
Once set pull cake from freezer and pour 3rd layer on top and set back in freezer to set for a few hours, or as long as you can wait.
Slice and enjoy!
Now off to enjoy the nice weather outside for a walk than back in the kitchen and on computer for the rest of the day.
We hope everyone has an amazing weekend, go out and do something fun
Till next time,
P2R Twins
{ 49 comments… read them below or add one }
Looks delicious!!!!!
If you have any Photoshop questions, feel free to ask me! You might check to see if your photos are in RGB mode or CMYK mode (Go to “Images” –> “Mode” to check). The colors look best online if they’re in RGB mode!
THANK YOU THANK YOU MEGAN!!!!!!!!!! You are the best, we will definitely look into that and plus get in touch with you when we have questions. Thanks you are the best!
you guys this is gorgeous! yes photoshopping can be tedious but is worth some pretty pictures!
Yes Jennifer and Jaclyn it is, but we know we will soon learn it, haha
so pretty!
thanks Bitt! xoxo
Great advice to go out and do something fun! Fun in the kitchen too! What a beautiful recipe–and I so appreciate that it’s low sugar. The pics are stunning too.
love
Ela
aww thanks Ela!!! and yes you better go do something fun!!
I think it looks delicious! I love ice cream cake and it has been so long since I had one!
Thanks Sarena!
OMG – the cutest dessert EVER!! I loveeee pink – I’m going to beg someone to make this for my bday
hehehe
Thanks Krissy you are so cute
Oh my, this just looks amazing! Thanks for the recipe!
I can help with any Photoshop questions too.
Thanks Christine!!
Weeeee! Look how fun and sweet that is! Yum! You’ve outdone yourselves.
xoxo Heidi
Oh my. Wow. And lastly, yum. This looks so delicious! I love the texture and colors. I love the beets for the coloring! The only thing that I dislike about making things like this is the waiting. I make it and want it now… not 3 hours later. lol
I totally agree Lori sometimes it is tough waiting
This looks amazing-I just might make it for my bday! Reminds me of napoleon bars…
This is so beautiful! I would’ve had this as my birthday cake! Since it’s pink and all!
Lauren that would be perfect
Stunning, gorgeous, beautiful! Love the shade of pink–of course beets are pink, but this color is so much lighter and prettier than what I’d expect. And I bet this tastes divine.
Oh Ricki it was
haha
What a beautiful dessert! I am so impressed. Your photos look lovely – even if you feel like you’re still learning.
Thank you Lisa! Hope you are enjoying 105!!
Oh my gosh that cake is so beautiful and delicious looking!! Looks like napoleon ice cream- but more chocolatey. Yummy!!
Yes Gabriela doesn’t , and we didn’t even plan that, LOL
This looks amazing!! I LOVE that its got PINK in it : )
Photoshop scares me! Its so complicated!!! What kind of photoshop program do you have? The pics look great!!! xoxo
Katie, it is scary but I know over time I will get the hang of it, haha, the photoshop I have is the CS5.
YUMMY YUMMY YUMMY
Thanks sis.
This looks so good! I like how you colored it with beet juice!
Thanks Liz, it is amazing how beet juice can really change colors of food!
I think the photos look great (and I bet the cake tastes even better)! I think photography is a life-long learning process, haha…
Clarie I totally agree, so I am trying not to put too much pressure on myself
That looks so good!!! My boyfriend loves ice cream cake so i want to make this for his birthday at the end of the month!
Photoshop is really intimidating at first. My photography teacher always told us to first use Curves, then Levels and when you want to lighten or darken ares definitely use the burn and dodge instead of contrast because you will have more control. The more you use it and mess around, the more fun effects you will find. They also have tons of magazines about it so they are always worth a look.
Thanks Allison these are great tips! I am writing them down now
THANKS!!!!
This is so beautiful and delicious looking! I must make it!!
This looks too good!! Lovely dessert!!
Ana
this is seriously GORGEOUS!
Could you please come to my house and bake (hahah, wait. unbake!) these recipes for me? i’m never motivated enough. looks so good!!
this is stunning!! WOW.
Thank you so much Angela!! That truly means a lot coming from you
Hello!
I’ve been reading your blog since a little while and I must say I really enjoy it, thanks for all the amazing recipes! I have a question for this one (I’m going to give it a try tomorrow for Father’s Day). Would it make any difference if I use soy lecithin instead of sunflower lecithin? I believe the sunflower one is a healthier option, but I unfortunately only have soy on hand… thank you in advance!
Ariane
Ariane, soy lecithin should help with the texture and binding like sunflower lecithin, I would start with 1-2 tsp and go from there. I am not really sure how much of it will be needed as we never worked with it before. But do know people who it in recipes and it works. Good luck! Let us know how it goes.
Hello,
We just want to say to Ariane, the cake is so good and we eat all the portion. My wife,try to do the recipes. Thank you to share repipes with the public.
Pierre so glad to hear it!!!!
Hi there,
I just tasted the cake (finally after all the waiting!) and it is absolutely delicious!! I loooove it
I first thought that it would be kind of rich and that I should only grab a small piece but it turned out to be quite light and refreshing (especially with the ice cream texture). I can’t wait to bring it to my father tomorrow.
For the lecithin I put 1 1/2 tsp and I think it is just fine. I ended up adding and processing some liquid (almond milk) to the 3rd layer because I don’t have a high speed blender and it was too thick my blender couldn’t handle it!
I think I can say it is a success
Thanks again for this amazing recipe and your advice on the lecithin. I will still probably use sunflower next time.
Ariane
Ariane, oh we are so happy to hear the recipe came out (and that the soy lecithin worked!) I hope you dad enjoys it.
{ 1 trackback }