Vegan raspberry ripple ice cream
Ingredients
- 800 ml canned coconut cream
- 400 g pitted dates
- 1 tsp vanilla extract
- 1/2 cup cashew milk
- 1 cup raspberries
- 1 tbsp maple nectar
Instructions
- 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!