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Raw Igloo Cake (Peanut Butter Banana Ice Cream center)

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This past week we had a pretty darn good snow storm.  It was breathtakingly  gorgeous, as though Mother Nature nestled our house in a snow-down blanket.   I can’t remember the last time I have experienced such a volume of snow in two short days. Not only but it was so pristine white with the fluff of down yet looked as smooth as silk.  I just don’t know of any other way to describe it.

Bob and I stayed home for three days, soaking up all the quality time being with one another  sitting on the couch, watching the snow fall.   This is when the idea for the igloo cake struck me.

As I was decorating the cake and spreading the glacier blue frosting on it, I couldn’t help but reminisce over the fond memories of our wedding.  After Bob and I had set a date for our wedding, I asked him where he wanted to get married.  The first thing that popped out of his mouth was… “on a glacier!”  Well, allrighty then… I went to work looking for a glacier to get married on. :)  We were living in Alaska at the time, so I was bound to find one.

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There was nothing traditional about our wedding.  I found the glacier to get married on and we put 28 of our closest friends and family members on an airboat so they could witness our celebration.  After we spent the better part of the day hiking around the pristine land, next to the ice, had a BBQ lunch and got ready for the wedding ceremony.

We slid into our wedding attire which consisted of specially made Native kusbuks that were designed for us and our wedding party.  For the 28 years that I lived in Alaska, I had always wanted a true kusbuk so it was dream come true on many levels.  The only change we made was that we insisted on using fake furs. And finding those was a journey all in itself :)  So I actually have a “wedding dress” that I can wear every winter till the end of time.

The day was as clear as it could be, the sky, the water, the ice… were all a vibrant glacier blue which made it difficult to sometimes tell were one started and another stopped.  You can see what I am saying by the photo here.  It was one of the most serene moments in my life.  There wasn’t even one second of stress throughout the whole celebration.  My dad, David, married us and trust me… there wasn’t a dry eye to be found.

Our-wedding1Just after my dad pronounced us man and wife… a glacier behind us calved two times.  A loud thunder filled the air and shook the ground.  It was the most majestic experience.  As a piece of the glacier broke away, it exposed the most insane crayola crayon blue.  For the following three days we all stayed in cabins near the glacier, had music jam sessions, danced, played games and explored.   Goodness, I was making a simple cake here and look were it took me… and where I took you… right down memory lane.

I guess, I best get back to the subject at hand here… the Igloo Cake.  The cake has an outer brownie layer and nestled within the walls of that is a delicious peanut butter and banana ice cream center.   This cake goes together really easily, you just need to account for some freeze time in-between one of the steps.  As far as decorating goes, you can make little trees, snowmen… shoot you could build a village!   So bundle up, make yourself a cup of tea and create your own  Igloo Cake!

Raw-Igloo-Cake994Ingredients: 6” cake mold (bowl)

Cake batter: 

Peanut butter banana ice cream:

  • 1 lb frozen bananas slices
  • 1/3 cup organic natural peanut butter
  • 1/4 cup water
  • 1/8 tsp sea salt (if peanut butter is salt free)

Glacier blue frosting:

Preparation:

Frosting:

  1. Follow the directions from the link that I provided above in the ingredient list.   Make the frosting first because it takes time to firm up in the fridge.

Cake batter:

  1. Follow the directions from the link that I provided above in the ingredient list.   You can use any cake/brownie batter base that you want.  I love the idea of having a little heat paired up with the Peanut Butter Banana Ice Cream.  Hot and cold?!

Peanut butter banana ice cream:

  1. Place the sliced, frozen banana, water and salt in a high-powered blender.  Blend until it starts to turn soft, add the peanut butter  and continue until it reaches a soft-serve ice cream stage.

glacier-Blue-frosting1Assembly:

  1. Line the cake mold (just a bowl) with plastic wrap, this will help with the removal of the cake when we are ready to do so.
  2. Press the cake batter inside the mold about 1/4” thick.  Bring the  batter all the way to the rim of the mold.   The excess batter will later be used for the base of the cake, for making the arctic entry for the igloo and any little trees, if desired.
  3. Pour the ice cream into the cake mold, leaving about 1/4” space from the top.  Smooth and place in the freezer for the ice cream to set.
  4. Once frozen, place a layer of the cake batter on top of the ice cream.  This will be the base when we remove the cake.
  5. To create the arctic entry for the igloo, shape an arch by cutting out a door.  Hold it up to the cake mold that you are using to make sure it isn’t too big or small.
  6. Create the tree shapes by molding the cake batter into a cone.  I made several different sizes.

Decorating:

  1. You can get as detailed and fancy as you want.  For today’s creation, I wanted something simple, cold looking, delicious and easy to put together.
  2. Remove the cake from the freezer and turn it over onto a serving plate.  Remove the cake mold and plastic wrap.  If it is sticking and the bowl doesn’t want to release, place a warm, wet dishcloth over the bowl.  This will loosen the cake from the inside of the bowl.
  3. Frost the cake, making sure to cover every part.  You don’t have to aim for perfection because we are going to cover it with shredded coconut.
  4. Press the arctic entry frame/door onto the cake and frost.  Smooth the seams with your finger tip.
  5. Press the coconut into the frosting.  Once done, return to the freezer while you do the same technique to the trees.  The only difference I did with the trees is that I used some white frosting as the base rather than the blue.
  6. Once you set up your display, sprinkle extra shredded coconut around the base to resemble snow.
  7. Enjoy and share your creation!

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 Press the brownie batter around the inside of the bowl.  Make it about 1/4” thick.

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 With the extra brownie batter, make the arctic entry arch.  Hold it up to the outside
of the bowl to make sure it is the appropriate size for the igloo form.

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 If you wish, create a few tree forms of all different sizes.

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 Make the ice cream and pour into the center of the bowl.

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 Spread evenly, leaving 1/4” clearance from the edge of the bowl.  Place in the freezer.
After completely frozen, use some extra brownie batter and cover the bottom of the
cake.  I meant to take a picture of that but… I forgot.  I got to excited to start the
decorations and completely spaced it out.

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 Before you start frosting the cake, make sure that it is good and frozen.

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 As I was spreading the frosting, the frozen center of the cake helped firm up the
frosting.  That was an added bonus. Don’t worry about making it perfectly smooth.
We will be pressed the shredded coconut onto the surface so it will disguise an blemishes.

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 It’s now time to attach the arctic entry arch.  As you can see, I had to do a repair job
and spackle my arch back together. haha  Press the arch into the frosting.

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Apply the frosting, fully covering the arch.

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 Fill in the crack that joins the arch to the igloo with ample frosting.

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 Make sure the whole igloo is completely frosted.

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 Now it is time to apply the “snow”.  Make sure you grind the coconut flakes down
to small bits.  We don’t want a furry looking igloo. :)  As you sprinkle the coconut
over the igloo, use the palm of your hand to catch and press it to the side of the cake.

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 Follow those same techniques when making the trees and/or snowmen

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I am hosting an Open House, so you can see what it looks like inside. hehe

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When you are ready to enjoy the cake, let it warm up a tad in room temperature
for about 20 minutes.   It helps to run the knife under hot water as well.

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Beautiful layers.

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27 thoughts on “Raw Igloo Cake (Peanut Butter Banana Ice Cream center)

  1. vanja says:

    ovo je predivno…danas cu pokusati da napravim :)

  2. vanja says:

    I forgot to translate … it’s a beautiful day I will try to make

  3. Carol says:

    Amie Sue
    That’s an awesome
    wedding, that’s hard to beat. Thanks for sharing this pictures are pristine and outstanding.
    As far as your igloo cake goes you’re a true artist and a genius.
    Yesterday I saw the blue frosting and was surprised until I read your post. I get it now. It had to be glacier blue nothing else would work.
    It looks fairly easy. I will give it a try.
    Have a Blessed weekend.
    I love the snow it’s very peaceful and beautiful to watch it fall.
    Carol :o) Port Saint Lucie Fl.

    Carol (Port Saint Lucie Fl.)

    • amie-sue says:

      Thank you Carol for all the kind words.

      Bob said that this cake was one of his all time favorites, he went on and on about it… which made it even that much better in how it all tied together with such wonderful memories. :)

      I hope you do try making the cake. It was a lot of fun to make. Enjoy and keep me posted if you do. Have a blessed week! amie sue

  4. Jesse Gabriel says:

    Hallo Amie-Sue.
    Was für eine schöne Geschichte, vielen Dank, dass sie sie mit uns teilen, es hört sich an wie ein Märchen oder ein Traum, von dem man nie mehr aufwachen möchte, wunderschön.

    Der Kuchen ist der Hammer, sie schaffen es immer wieder einen neu zu überraschen und es fehlen mir die Worte, sie sind so kreativ, behalten sie sich das.

    Hier in Berlin war der Winder nur zwei ein halb Wochen im Januar mit Schnee und – Graden, jetzt sind es fast immer zwischen +5 und +10 Grad, Weihnachten waren es auch +10 Grad und jetzt ist schön fast Frühling mit relativ viel Sonnenschein.

    Ganz viele Grüße,
    Jesse Gabriel

    • amie-sue says:

      Google translate…

      Hi Amie Sue.
      What a beautiful story, thank you share it with us, it sounds like a fairy tale or a dream from which you want to never wake up, beautiful.

      The cake is awesome, they always manage to surprise a new and words fail me, they are so creative, they reserve das.

      Here in Berlin, was the conqueror only two and a half weeks in January with snow and – degrees, now there are almost always between +5 and +10 degrees, Christmas there were a +10 degree and now is beautiful almost spring with quite a lot of sunshine.

      Very best regards,
      Jesse Gabriel

      _________________________________________________

      Thank you Jesse… I don’t think I have ever woken up from that fairy tale. :) Nothing wrong with that, now is there. hehe

      It sounds like you are now having some nice weather. We just had about 2-3 days of rain and all the snow is gone, which is good timing because so is the cake. lol

      Have a wonderful week and keep in touch Jesse. amie sue

  5. Toni says:

    Loved reading about your wedding. Made me tear up the more I read. Beautiful. And this cake looks yummy!

    • amie-sue says:

      Awe thank you Toni… I tear up every time I think back to that marvelous time… but then our journey together just keeps getting better each and every day… much like a fine wine or an aged cheese (I don’t consume either) but you get my point. hehe Have a great evening, amie sue

  6. Lyn :] says:

    Hi Amie Sue,
    :] You Did a beautiful job building the igloo! :] Your cakes always look so beautiful on the outside, and yet I always can’t wait to see the picture of the inside. They are always visually stunning ! Beautifully done! Lyn :]

    • amie-sue says:

      Thank you Lyn :) I always hold ym breath when I cut into a cake… Bob said that this was an all time winner. He loved the different textures, the creaminess, the spice was there but cooled by the ice cream… he said it all complimented one another. He normally doesn’t get that descriptive so when he does… I take note. hehe

  7. sally says:

    Hi Amie Sue,

    You never cease to amaze me.
    Thanks so much for sharing your special day.
    Incredible !!
    You and your recipes really are sublime.
    There are many many emails I never open.
    Yours is always the first that I do.
    Keepem coming ; )

    • amie-sue says:

      Oh thank you Sally… I am so happy to hear that you are enjoying the recipes. You are very sweet. I am glad that my emails bring you a smile and don’t get thrown into the spam pile. hehe Have a blessed evening, amie sue

  8. mari says:

    Do you make your own peanut butter and what kind of nut I see couple of diffents kind. You do make really good recipes and I enjoy the wedsite. I enjoyed the “Raw hot and spicy-Mocha Brownies”. I made it in 12 small cupcakes with the frosting that I followed. I share with my friends that are not rawfood. They said it is so wonderful flavor. And they ask for your recipe and I’ll give them your Website too!!

    • amie-sue says:

      Good evening Mari,

      I am thrilled to hear that you made the brownies and they were well received. :) They are one of our favorites, but then we like spice. :)

      Regarding peanut butter. Sometimes I make my own and sometimes I buy the peanut butter that you grind at the grocery store, which I know are made with roasted peanuts, but nothing else is added. I have a peanut butter machine here and when I made my own I use raw peanuts, and I add salt and honey…all to taste. Bob loves honey in the peanut butter.

      Raw jungle peanuts are the ones to look for. I rarely see them in stores, so I order them on-line. http://nouveauraw.com/ingredients/nuts-seeds/sunfood-wild-amazonian-jungle-peanuts-organic-raw-8-ounce-bags-pack-of-2/. Do you have a powerful food processor or blender to make nut butters in?

      amie sue

  9. mari says:

    By the way I plan to try this recipe after you answer about the peanut. How to make and what kind of nut brand. Thank you you you!!

    • amie-sue says:

      I just shared the brand that I use for the peanuts on your last comment…

      To make: ( I really need to do a posting on this, don’t I… but here it goes for now)

      Ingredients yields 1 1/2 cups peanut butter
      2 cups raw jungle peanuts
      1/2 – 1 tsp sea salt
      1 Tbsp coconut oil, optional but makes it creamier
      1-2 Tbsp raw honey

      Preparation:
      Place the peanuts in the food processor, fitted with the “S” blade.
      Process for 1 minute: Stop and scrape down the sides and bottom of the bowl. Keep doing this process repeatedly until it starts looking semi-creamy. This can take 5-10 minutes, depending on your machine.
      Add the salt, oil, and sweetener. Start with lessor amounts then indicated and taste test as you go to see how sweet and salty you want it.
      Store in an airtight container in the fridge for several weeks.

      I hope this helps Mari. amie sue

  10. rain says:

    that is an awesome story! thank you for sharing! <3

  11. cj says:

    hi there I love love love your recipes! I cant wait to try this one with family and friends! its truly amazing how versatile raw foods can be when u have a great imagination! its truly a blessing to see what u come up with next! great job!

    • amie-sue says:

      Thank you CJ… in many ways I find raw foods so much more virsitile than cooked ones. :) I have more fun and can eat my cake too. hehe Have a blessed evening, amie sue

  12. Marta Vasquez says:

    Wow, YOU are AMAZING. I love your wedding story , thank you for sharing. Can’t get enough of your creativity!!!!! xoxoxox Martie

  13. marci allen says:

    I loved it all the recipe, picture of wedding.Story of the crashing glacier.Cabins hikes games.I love how you always share these sweet and cool parts of your life and make these crazy amazing recipes.Yours is the only email I look forward to every single day:-)

    • amie-sue says:

      Thank you Marci… so happy that you are enjoying the snippets of life that I share and the recipes too. hehe Have a blessed week and keep in touch! amie sue

  14. Kathryn says:

    When I first saw the title and picture of the last post — ‘Glacier Blue Frosting’ — I have to admit I thought you were off your rocker. Now, like so often before, I think you’re a genius. It all makes sense! Thank you for sharing your creativity and your memories. Great job!

    • amie-sue says:

      lol Kathryn, well I am not going to argue with the fact that I might be off my rocker. haha I sure loved your response and that you shared it, it really gave me a good chuckle. Have a blessed evening, amie sue

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