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Author Notes: Inspired by Sarah Britton's Rawkin Monkey Ice Cream in "My New Roots: Inspired Plant-Based Recipes for Every Season"
The base of this ice cream is blended cashews and bananas. No cream, no eggs and no ice cream maker required! A bit of planning is necessary, as the cashews need to be soaked and the bananas frozen, but the taste is well worth it! —Moira Pearson
Makes 3 cups
- 1 cup raw, unsalted cashews
- 2 ripe bananas, frozen
- 1/4 cup walnut pieces, chopped
- 1/4 cup cacao nibs or chocolate chips
- 1/4 cup raspberries, fresh or frozen
- 1/3 cup pure maple syrup
- 1/2 tablespoon melted coconut oil
- 1/8 teaspoon sea salt
- 1 vanilla bean, scraped
- Soak the cashews in water for at least four hours, or overnight. Drain and rinse.
- Chop the bananas into small pieces and place in the freezer for at least four hours or until frozen.
- To make the the raspberry puree, place the raspberries in a small sauce pan and gently simmer, breaking the berries down with a spoon as they cook. Once the berries have been mashed up and reduced down, remove from the heat and allow to cool.
- To make the ice cream, combine the cashews plus 1/4 cup of water in a blender and puree until completely smooth.
- Stir the walnuts and cacao nibs into the ice cream and pour the mixture into a metal or glass container.
- Spoon the raspberry puree onto the top of the ice cream and use a knife to swirl the raspberries into the mixture.
- Place the container into the freezer for at least 4 hours to allow the ice cream to set.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert