Vegan raspberry ripple ice cream

Vegan raspberry ripple ice cream

(no ice cream maker required!)

Features:
  • Gluten free
  • Vegan

Ingredients

Directions

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Guys… It turns out you don’t need an ice cream maker to concoct a delicious icy treat (YAY)!

Ya’ll know it can be tricky to get your hands on a scoop of delicious dairy free ice cream. But guys.. worry not. I have solutions.

It’s mid July and raspberries are beginning to flood grocery stores so I’m guessing you (like me) have a giant crate sitting in your fridge, just waiting to be used. There are two options.

Option 1: You could eat them straight from the bowl.

Option 2 (my vote): you could make a no churn raspberry ripple ice cream!

 

Step 1
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Place the moist, pitted dates into a food processor and process for around 2-3 minutes. Once chopped into small pieces, add a little bit of hot water a little at a time until the mixture forms a thick paste.

Step 2
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In a cup or separate bowl, mash the raspberries using a fork, then stir in the maple syrup and set aside.

Step 3
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In a separate bowl, scoop out the coconut cream from the cans, reserving the clear liquid for other uses and whip using a hand mixer until creamy.

Step 4
Mark as Complete

Continue to whip whilst slowly adding the vanilla extract, cashew milk and date mixture.

Step 5
Mark as Complete

Once fully incorporated, add in the raspberry mixture and stir until slightly swirled then, transfer the mixture into a parchment lined container and cover loosely with plastic wrap and foil to help it freeze. Place in the freezer for around 3 hours for a soft, mousse-like ice cream. If freezing over night, set out for 15 minutes prior to scooping.

Tip: Run your ice cream scoop under hot water before diving in!

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Asparagus risotto with cider
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Rich chocolate brownie
Foodies100 Index of UK Food Blogs
Foodies100
  • 3h 30mins (incl. chilling)
  • Serves 6
  • Medium

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Ingredients

Adjust Servings:
800ml Canned coconut cream
400 grams Pitted dates
1 tsp Vanilla extract
1/2 cup Cashew Milk
1 cup Raspberries
1 Tbsp Maple nectar
previous
Asparagus risotto with cider
next
Rich chocolate brownie
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