Pistachio and Raspberry Fields Ice Cream Cake
Serves: 1 9-inch cake
for the pistachio ice cream
  • 1 can unsweetened Thai coconut milk
  • ¾ cup unsweetened almond milk (preferably homemade)
  • 1 portion pistachio butter (recipe below) - divided
  • ¼ cup plus 2 tablespoons maple syrup - divided
  • pinch sea salt
  • 1 tablespoon arrowroot powder or ½ teaspoon xanathan gum
  • ½ cup chopped pistachios, plus more for garnish
for the pistachio butter
  • 1½ cups (200g) pistachios
  • nut oil of choice
  • sea salt
for the raspberry ice cream
  • 3 heaping cups fresh raspberries - divided, plus more for garnish
  • ¼ cup plus 1 tablespoon maple syrup - divided
  • 2 cans full fat unsweetened Thai coconut milk
  • pinch sea salt
  • 1½ tablespoon arrowroot powder - divided
for the chocolate buckwheat granola (from The Vibrant Table)
  • 2 cups buckwheat crispies (recipe below)
  • 1-2 tablespoons cacao powder
  • ½ cup cacao nibs
  • ¼ cup maple syrup
  • 3 tablespoons neutral coconut oil - melted
for the buckwheat crispies
  • raw buckwheat groats
to make the pistachio ice cream
  1. Combine coconut and almond milk, ½ cup pistachio butter, ¼ cup maple syrup, salt and starch in an upright blender and blend until smooth. Chill very well in the refrigerator, preferably overnight.
  2. Combine the rest of pistachio butter and the remaining 2 tablespoons maple syrup, mix until evenly mixed. Set aside.
  3. Process the well-chilled milk/pistachio mixture in an ice-cream maker according to the manufacturer's instructions.
  4. Transfer the ice cream into a freezer-proof container in layers, drizzling with the pistachio butter and sprinkling with chopped pistachios in between layers. Cover and freeze for at least 4 hours or until firm.
to make the pistachio butter
  1. Grind pistachios into flour in a food processor. Add 2 tablespoons of nut oil of choice and a small pinch of sea salt, and continue to process until creamy, adding more oil if needed. Keep refrigerated and use in pesto or baked goods, as a spread on bread and crackers, etc.
to make the raspberry ice cream
  1. Combine 2 cups raspberries and ¼ cup maple syrup in an upright blender and blend until smooth. Strain through a fine-mesh strainer and discard seeds. Don't wash the blender.
  2. Combine ⅔ of raspberry puree, coconut milk, salt and 1 tablespoon arrowroot powder in the blender and blend until smooth. Chill very well in the refrigerator, preferably overnight.
  3. Combine the remaining ½ tablespoon arrowroot powder with 1 tablespoon purified water in a small bowl, set aside.
  4. Combine the remaining ⅓ raspberry puree with the remaining 1 cup raspberries and remaining 1 tablespoon maple syrup in a medium saucepan. Bring to a gentle simmer and cook for 1 minute, slightly crushing raspberries with a fork, leaving whole pieces here and there.
  5. Add in the arrowroot slurry, stir in to thicken, remove from heat and let cool.
  6. Process the chilled ice cream mixture in an ice cream maker according to the manufacturer's instructions. Transfer to a freezer-proof container in layers, drizzling with the raspberry compote in between layers. Cover and freeze for at least 4 hours or until firm.
to make the chocolate buckwheat granola
  1. Preheat oven to 260° F (130° C).
  2. Combine all the ingredients in a bowl and mix thoroughly.
  3. Spread on a parchment paper-covered baking sheet and bake for 1 hour. Let cool.
to make the buckwheat crispies
  1. Soak raw buckwheat groats for at least 1 hour or overnight.
  2. Rinse groats very well to get rid of sliminess.
  3. Spread on a clean kitchen towel or paper towels and leave to dry completely. Change the towels after a few hours. If you have a dehydrator, spread on a Teflex-covered tray and dehydrate for about 8 hours, or until dry and crispy.
  4. Use in the chocolate buckwheat granola or sprinkle on salads, smoothie bowls, fruit, yogurt, etc.
to assemble the cake
  1. Remove both ice creams from the freezer and let soften for 10-15 minutes.
  2. Lightly oil a 9-inch spring form with neutral coconut oil.
  3. Spread enough chocolate buckwheat granola over the bottom of the form to create a crust for the cake.
  4. Scoop ice cream and carefully drop it on top of the granola crust, alternating between pistachio and raspberry, and snugly arranging the scoops inside the spring form until filled completely. Smooth with a spoon in places, if necessary to avoid air pockets. Place cake in the freezer for 1-2 hours or until firm.
  5. Remove the spring form and let cake soften for 10-15 minutes before slicing. Garnish with fresh raspberries and pistachios and serve.
Recipe by Golubka Kitchen at https://golubkakitchen.com/pistachio-and-raspberry-fields-ice-cream-cake/