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Tuesday
Nov022010

Cherry Thimbleberry Ice Cream Bar

Cherry Thimbleberry Ice Cream Bar 
 
Time: 3 hours ¥ Makes 12 bars
 
A sweet treat full of fruity flavors to satisfy your summertime fresh food desires that is refreshing and nutritious.  Wild berries and seasonal cherries are the star of this dessert, with a complimentary light creaminess.  The crust can easily be doubled to make an ice cream sandwich for the hungry ones.
 
Pecan Fig Crust
1 ½ cup pecans
½ cup brazil nuts
4 soft dried figs
2 T mesquite pod meal
2 pinches Himalayan salt
 
Cherry Thimbleberry Cream
1 cup cherries, pitted
1 cup thimbleberries
3 T honey
3 T almond butter
¼ cup pecans
3 T coconut butter, melted
1 vanilla bean, deseeded
2 T lucuma powder
½ tsp reishi extract
½ tsp mucuna extract
½ tsp ashwaganda extract
1 tsp lemon juice
pinch of Himalayan salt
 
Pecan Fig Crust Directions: Blend brazil nuts in food processor or blender to make a flour.  Cut dried figs into quarters.  Place all ingredients in a food processor and mix until combined and crumbly, like a dough when pressed between your fingers.  Press firmly and evenly into square glass dish.
 
Cherry Thimbleberry Cream Directions:  The thimbleberries can be substituted with any berry you like, these are what I found growing wild in my area and have a tart berry jam flavor and texture.  Place soft or liquid ingredients into high power blender vessel first, then add all remaining ingredients and begin to blend on low speed slowly increasing speed.  Use a tamper if the mixture is thick.  Blend until smooth.  Pour over crust and decorate.  Place in freezer for 3 hours, then cut into desired size.  Eat immediately or place back in freezer to serve later.

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