A remarkable frozen dessert sweetened entirely by fruit. Thanks nature.
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1 1/3 cup Navitas Naturals Mulberries |
| 1 1/3 cup frozen blueberries | |
| 1 1/2 cup hempmilk, non-dairy beverage, or Simple Hempmilk | |
| 4 frozen bananas, chopped | |
| 2 tsp vanilla extract |
| 2 ¼ cup walnuts | |
| 12 large medjool dates | |
| 1 Tbsp vanilla | |
| 1 tsp cinnamon | |
| dash sea salt |
Make the ice cream: In a food processer, combine non-dairy milk of choice, mulberries, bluberries, bananas and vanilla extract. Blend until smooth. Stir in liquid chlorophyll if desired. Transfer to a small bowl, cover, and freeze for 1-2 hours.
Make the crust: Combine all of the cookie ingredients in a food processor, and process until thoroughly chopped. Form “dough” into three equal balls.
Assemble pie: Line two pie tins with saran wrap or tin foil. Press a dough ball firmly into each tin to form a pancake-like base. Spoon the partially frozen ice cream evenly into both trays. Flatten the last dough layer into a pancake, and use to top one of the pie tins. Cover and freeze for another 2 hours.
To Serve: Remove each side from it’s wrap, and flip the side with the exposed icecream onto the other side. If necessary, allow to warm just slightly so the two sides meld together. Serve immediately.
If wrapped tightly, this pie can keep in the freezer indefinitely for future enjoyment.
For simpler prep, halve the recipe and make a single layered frozen pie.
Submitted by: Julie Morris – www.JulieMorris.net
