Ice cream + raspberries + a little chocolate = the ultimate dessert!
Look, look! A math equation that I actually understand!
You didn’t think I would let summer pass by without at least one more ice cream recipe, did you?
When I was brainstorming flavor ideas for an ice cream recipe, I knew I wanted it to be a little fruity with a hint of chocolate (duh). Raspberry is one of my all-time favorite summer fruits. Just like that, Raspberry Swirl Chocolate Chip Ice Cream was born!
Let’s discuss the ice cream base here for a minute, shall we? The ice cream base is made up of 1 can full fat coconut milk and some soaked cashews that have been blended into a smooth and creamy perfection. It’s probably pretty obvious that I am not a dairy-free eater; in fact cheese runs thick through my Wisconsin blood. So, what’s up with the dairy-free ice cream?
Here’s the thing: if you haven’t noticed by now, dessert is my kryptonite. I’m pretty sure it’s genetic; my mom has to hide any desserts, chocolate, or candy from my dad. Otherwise it will all disappear into his mouth before anyone is the wiser. It’s okay Dad, I can relate, I have my moments too (where did that half of a pan of brownies just disappear to?!)
Since there are way too many moments, more than I care to admit, where I can’t seem to control my sweet tooth, I think my best option is to make healthy (or at least healthier) desserts. This way, I don’t have to feel quite as guilty when I eat more than my share of dessert.
Coconut milk and cashews offer more healthy fats, protein, and fiber than dairy cream does. Therefore it fills me up faster, keeps me satisfied longer, and offers more nutrition to my body. Another reason I like to make my own ice cream is to avoid refined, processed sugar. Instead I use a natural, low glycemic sweetener such as agave nectar. You haven’t even heard the best part: you can barely tell a difference. It’s all simply decadent and delicious. There you have it, the reason even we cheese-loving Wisconsinites should enjoy vegan ice cream!
I know you will absolutely love Raspberry Swirl Chocolate Chip Ice Cream. It’s:
With hints of raspberry
Studded with chocolate
Easy to make
& even more easy to eat
- 1 ½ cups raw cashews, soaked in water for at least 8 hours (if short on time you can soak them in very hot water for at least 1 hour), then drained
- 1 can (13.5 ounce) full fat coconut milk
- 3 tablespoons coconut oil, melted
- 2 tablespoons whiskey or bourbon (optional, but it helps to keep ice crystals from forming. You can’t taste the alcohol).
- 3 teaspoons pure vanilla extract
- ⅛ teaspoon salt
- ¼ cup plus 2 tablespoons agave nectar (add another ¼ cup if you desire more sweetness)
- ½ to 1 cup dairy-free mini chocolate chips. (These will be added at the end).
- FOR THE RASPBERRY SWIRL:
- 2 ½ cups frozen raspberries
- 2 tablespoons plus 1 teaspoon agave nectar
- The night before making your ice cream place the base of the ice cream maker in the freezer.
- To a blender add the soaked and drained cashews, the coconut milk, coconut oil, whiskey or bourbon, vanilla extract, salt, and ¼ cup agave nectar. Using the liquefy setting (if you have it), blend the ingredients until the cashews are very smooth, about 10 minutes. Rub a little of the mixture between your fingers. If it still feels gritty continue to blend the mixture until you no longer feel grittiness.
- Taste the mixture, and add more agave nectar if needed. Place the blender with its mixture in the refrigerator until ready to use.
- To make the raspberry swirl add the frozen raspberries to a small sauce pot. Heat them over medium heat until the raspberries are defrosted. Use your wooden spoon to mostly break up the raspberries. Add the agave nectar. Allow the raspberries to come to a simmer, simmer for 5 minutes, or until the mixture has slightly thickened. You could pass the raspberry mixture through a fine mesh sieve if you prefer it to be smooth. I like to leave the seeds in; it seems more rustic and homemade that way.
- Allow the raspberry mixture to cool slightly, transfer to a freezer-safe container and place in the freezer for 20 minutes to allow it to chill. Once chilled place the raspberry mixture into the refrigerator.
- At this time also place the freezer-safe container that you plan to use to store your ice cream into the freezer. I like to use a bread pan for easy scooping.
- Follow the instructions for your ice cream maker. Turn on the ice cream maker and pour the cashew/coconut base from the blender into the ice cream maker. Allow the ice cream to churn until it is thick, creamy, and cold, about 20 to 45 minutes, depending on how cold your ice cream base is. It should resemble the consistency of soft serve.
- minutes before the ice cream is done add in the chocolate chips and allow them to mix into the ice cream.
- Scoop ½ the ice cream into the chilled container along with ½ of the raspberry mixture. Add the other half of the ice cream base and the rest of the raspberry mixture. Use a knife to carefully swirl in the raspberry mixture, but be sure to not mix it too much. Cover the ice cream and place it in the freezer for 6 to 8 hours, or until frozen solid.
- Allow the ice cream to thaw for 10 to 15 minutes before serving. Store in the freezer for up to 2 weeks.