Make Ahead

Raspberry 'N' Port Vegan Ice Cream

May 29, 2013
1 Ratings
  • Serves 4-6
Author Notes

Who says vegan ice cream has to be hard to make or boring? It can be easy and fabulous! Try this recipe and I promise you will be pleased :) I paired this ice cream with some healthy chocolate molten cakes and the combination is awesome. The molten cakes recipe can be found on food52 in my recipes and also on blog, Baking backwards: Enjoy! —DUZE @BakingBackwards

What You'll Need
  • 1 package (about 2 cups) frozen raspberries (or another dark berry)
  • 2 large frozen bananas
  • 2 tsp vanilla extract
  • dash coarse sea salt
  • dash cinnamon
  • 1.5 tbsp chia seeds
  • pinch baking soda
  • pinch baking powder
  • 4 + 3 extra pitted Sayer dates (about 40g)
  • 1/3 cup Port or Creme de Cassis Liquer or Framboise Wine or Chambord
  • 1 heaping teaspoon veganaise
  1. Blend all ingredients except the extra 3 dates together until very smooth and thick in a food processor.
  2. Add the 2 extra dates and pulse to incorporate. You want the dates to dot through the ice cream in tiny visible pieces. Scoop and serve immediately or chill in freezer up to 30 minutes before serving.
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