Description
This ice cream is rich and creamy and bursting with raspberry flavor. You will never be able to tell that it’s vegan or refined-sugar free.
Ingredients
Units
Scale
- 1 1/2 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
- 1/8 teaspoon salt
- 1/4 cup plus 2 tablespoons agave nectar (add another 1/4 cup if you desire more sweetness)
- 1/2 to 1 cup dairy-free mini chocolate chips. (These will be added at the end).
- FOR THE RASPBERRY SWIRL:
- 2 1/2 cups frozen raspberries
- 2 tablespoons plus 1 teaspoon agave nectar
Instructions
- 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.
Notes
Cook time does not include soaking, chilling, or freezing
Ice cream base adapted from Minimalist Baker
