Dreamy creamy fresh vanilla bean ice cream…dairy free cashew and coconut with just a hint of a tint of rum!
I have a new addiction…chocolate is usually my sweet treat of choice (Twix’s, Superfood Nut Butter Cups…Almond Butter Cups…Brownies…)…but to name a few!
Up until recently when I wanted ice cream I’d just whip up some banana softserve. Still a beautiful almost magical alternative…but sometimes you just want something a little richer, more indulgent…naughty but nice!
Ice cream was a big thing when we where kids…magnums were the ice cream on a stick of choice. I have now officially rekindled my love for ice cream..that’s probably definitely a massive understatement. I’m head over heels madly truly deeply obsessed and hooked on the stuff! It all started with store bought dairy free ice cream filled with the goodness of coconut milk, honey and avocado but it came with a hefty price tag.
So sans ice cream maker I took to trying to make my own.
First up whisking in a bowl of ice and freezing after three repeated whisking performances…it was a little icy but good.
My second attempt, he one you see before you I switched up the ingredients, adding some alcohol, cashew butter and a little more honey to prevent any ice crystals forming.
After four hours of whisking intermittently…which sounds like hardship but I had visions of creamy ice cream in mind the whole time and I did use an electric whisk!
The end result was positively dreamy! A rich indulgent ice cream, with lashings of vanilla…
That doesn’t require a hacksaw to scoop or the alternative 20 minutes sitting at room temperature which my patience just doesn’t allow for. I made it through the small batch in three days and kicked myself for not having made more…another batch rectified the situation (a new flavour, recipe soon…a chocolate lovers dream!)..
I have the ice cream maker from work on lend which I can’t wait to give a whirl! They actually bought it for me to experiment with last year but the damn bowl wouldn’t fit in the freezer drawers. I’d take them out if it wasn’t for the mounds of meat that now take the place of previously overflowing slices of bread, cake and cookies, that fill each and every one of them.
Not having to jump up every 20 minutes or so of a Friday night would be nice, but at half the price and WAY more delicious than the store bought alternative I’m willing to sacrafic putting my feet up one evening a week.
Homemade ice cream also makes for one mighty milkshake!
Two – three scoops, three ingredient super healthy chocolate sauce, 1/2 – 1 cup of unsweetened almond milk…
Big ass straw for swirling. Simple, beautiful, altogether divine! I went through a year long milkshake phase, which overlapped in to the binge eating period and succeeding bulimia and literally have not have one since. So good to know I can now fully enjoy one with homemade ice cream, and ingredients that truly nourish my body while at the same time delighting my taste buds…and not just because I’m having a bad or good day!
What’s your favourite non dairy ice cream recipe or simply your favourite flavour in general?
Dairy Free Vanilla Bean Ice Cream
by Michelle Hunt
Prep Time: 10 minutes + 4 hours +
Keywords: blender raw dessert side snack gluten-free paleo soy-free vegan vegetarian cashew butter coconut milk vanilla bean rum
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Ingredients (4-6 servings (approx. 1 pint o)
Ice Cream
1 can full fat coconut milk
1/2 cup (80g) cashews soaked overnight or 1/2 cup (80 – 90g) link (raw white cashew butter, http://www.iherb.com/artisana-cashew-butter-16-oz-454-g/27142?rcode=zeg786)
Seeds from 1- 2 vanilla pods (I used two!)
1 tbsp rum/bourbon/vodka
1/3 cup (80ml/110g) honey (maple syrup or coconut nectar to keep vegan)
Chocolate Sauce
1/3 cup (60g) pitted Medjool Dates
1/2 – 3/4 cup (125 – 180ml) unsweetened almond milk
2 tbsp (15g) raw cacao powder or cocoa powder
1 tsp pure vanilla extract or seeds from one pod (optional)
Instructions
Blend together all ingredients in a high speed blender; if you don’t have a high speed blender use the raw cashew butter as opposed to the raw cashews to ensure a smooth consistency!
Place in to a large bowl that will easily fit in to your freezer.
Whisk using an electric whisk for 10 minutes. Cover with cling film ensuring it touches the surface.
Take out of the freezer every 20 -25 minutes, whisking with the electric whisk for 5 minutes every time. It will thicken to softserve consistency and then further again. When it’s thick enough that a large amount clings and can lifted with the whisk you’re good to go!
Place in a 1lb loaf tin or tub. Cover the top with parchment paper, again ensuring it touches the surface to prevent ice crystals forming. Freeze for 4 hours or overnight.
Remove from the freezer 5 minutes before scooping! Serve with dairy free sugar free (date sweetened) chocolate sauce if desired.
For the Chocolate Sauce
Blend dates to a paste in your food processor. Combine with milk, cocoa powder and vanilla seeds or extract if using. Once smooth transfer to a pot, bring to the boil and simmer for 5 minutes to thicken. Place in a seal tight jar once cooled and store in the fridge for up to one week.
Serve warm, cold…loosen it up with some more almond milk to reach desired consistency.
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