Kefir Baked Alaska
I made this for Christmas Eve a few years back when I was looking for something extra special to make. This fit the bill and my family loved the results. The caramel date sauce is super yummy and you'll want to have extra on hand for other special treats. Always keep extra kefir cheese on hand to make yummy desserts, it's a great way to make the probiotic too!
Servings: 8 servings
Equipment
Ingredients
Coconut Kefir Ice Cream
- 2 cans Coconut Milk full fat
- ½ cup Kefir Cheese
- ½ cup Honey
- 2 teaspoons Vanilla
Pie Crust
- 1¾ cup Sprouted Spelt Flour regular flour works too
- 1 cup almond flour
- 1 whole zest of an orange
- ½ teaspoon Celtic Sea Salt
- 11 tablespoons butter cold and chopped into small pieces
- 1-2 tablespoon Water spring or filtered with minerals
- 2 whole bananas
Caramel Sauce
- 1 cup dates pitted
- ¾ cup Water spring or filtered with minerals
- ¼ cup Coconut Milk
Instructions
Coconut Kefir Ice Cream
- Combine coconut milk, kefir cheese, honey and vanilla into a blender and combine for 30 seconds or until well combined.
- Place in ice cream freezer and freeze according to manufacturer's instructions. Place in freezer until crust is ready and cooled.
Pie Crust
- Add flours, orange zest, salt to a food processor and pulse a couple times till combined.
- Add butter and pulse a few times until you it starts to come together.
- Add 1 tablespoon ice water; pulse until dough comes together. If dough is still crumbly, add another tablespoon. Do not overwork.
- Turn dough out onto a wooden surface, pat into round disc shape and cover with plastic wrap. Refrigerate for at least 30 minutes until ready to use.
- Place pie in a tart tin with a removable bottom. Poke bottom with a fork on the bottom of crust. Bake at 375°F for 15 minutes. Remove and cool.
- Cut bananas into slices and place on pie crust, covering the entire surface of the pie crust.
Date carmel sauce
- Soak dates in hot water for 10 minutes. Drain and place in food processor with coconut milk. Pulse until well combined and until it looks like a caramel sauce.
- Fill pie tart with caramel sauce and then add ice cream on top. Cover with plastic wrap and place in freezer until firm about 3 hours or overnight.
Meringue
- Pre heat over to 400°F. Beat egg whites and cream of tarter until stiff with electric beater. When egg whites start to get stiff add vanilla and honey and beat a few minutes longer.
- Remove tart from freezer and top with meringue. Place in oven for 2 minutes or until meringue is slightly brown. Remove and serve immediately.
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