WILD BLUEBERRY ICE CREAM CAKE

The two layers of vanilla ice cream and wild blueberry ice cream on top of the sweet sponge make this ice cream cake an irresistible temptation. This recipe can be made with a little healthy fat for a higher calorie result, or without fat for a delicious and even healthier option.

The antioxidant phytochemical compounds in wild blueberries have the ability to rapidly increase the growth of healthy brain cells to aid healing. These antioxidants purify the brain tissue enough to repair itself freely.

This recipe is from "Brain Saver Protocols", the second part of Anthony William's book "Brain Saver" (not yet translated into Bulgarian). These two essential books on the most complex human organ, the brain, delve into the reasons why people around the world suffer from mental health problems and brain-related symptoms and conditions. "Brain Saver" reveals the causes of more than 100 symptoms, diseases and disorders related to the brain and nervous system. Brain Saver Protocols reveals the truth about how to heal in even greater detail (including cleansing therapies , recipes, nutritional supplement protocols, and more).

Ingredients:

Swamp:

• 1 cup Medjool dates, pitted;
• 1/2 cup dried mulberries;
• 1/4 cup unsweetened shredded coconut or dried mulberries (omit the coconut for a fat-free option).

Vanilla Ice Cream Layer:

• 3 frozen bananas;
• 1 tsp pure vanilla powder or alcohol-free vanilla extract;
• 1/4 cup unsweetened coconut milk or almond milk (optional; not used for fat-free option);
• 3 tbsp. pure maple syrup ;
• 1/2 tbsp. freshly squeezed lemon juice.

Wild Blueberry Ice Cream Layer:

• 2 frozen bananas;
• 3/4 cup frozen or fresh wild blueberries;
• 1 tsp pure vanilla powder or alcohol-free vanilla extract;
• 1/4 cup unsweetened coconut milk or almond milk (optional; not used for fat-free option);
• 3 tbsp. pure maple syrup .

Topping:

• 1/2 cup fresh blueberries;
• 1-2 tbsp. pure maple syrup or raw honey (optional).

Method of preparation:

Line the bottom of a round baking dish with parchment paper. Set aside.

To make the marshmallows, combine the dates, dried mulberries, and shredded coconut or additional dried mulberries (depending on which version of the recipe you're making) in a food processor. Blend for 3 to 4 minutes, scraping down the sides as needed, until a smooth mixture is obtained. With wet hands, place the mixture in the prepared baking dish and spread it evenly. Place the tray in the freezer.

To make the vanilla ice cream, combine the frozen bananas, vanilla , coconut or almond milk (if using), maple syrup , and lemon juice in a food processor. Blend until smooth, scraping off the sides as needed. Pour over the marshmallows and return to the freezer.

To make the wild blueberry ice cream, combine the frozen bananas, blueberries, vanilla , coconut or almond milk (if using), and maple syrup in a food processor. Blend until smooth, scraping off the sides as needed.

Carefully spread the wild blueberry layer over the vanilla layer and return the tray to the freezer for at least 2-3 hours or until set.

To serve, top the cake with fresh blueberries and a drizzle of maple syrup or raw honey (if using). Slice and serve.

Advices:

For a fat-free version of this ice cream cake, use dried mulberries instead of coconut in the marshmallows and omit the coconut or almond milk in both layers of ice cream.

Frozen blackberries and raspberries also work well for this recipe if you don't have access to wild blueberries or want to try other fruits for this cake.

Allow the cake pieces to soften for a few minutes before eating. This makes the cake even creamier.

Portion for 4-6 people.