Vegan raspberry ripple ice cream
(no ice cream maker required!)
- 800ml Canned coconut cream
- 400 grams Pitted dates
- 1 tsp Vanilla extract
- 1/2 cup Cashew Milk
- 1 cup Raspberries
- 1 Tbsp Maple nectar
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!
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.
In a cup or separate bowl, mash the raspberries using a fork, then stir in the maple syrup and set aside.
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.
Continue to whip whilst slowly adding the vanilla extract, cashew milk and date mixture.
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!