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
Ingredients
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1 cup
raw, unsalted cashews
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2
ripe bananas, frozen
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1/4 cup
walnut pieces, chopped
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1/4 cup
cacao nibs or chocolate chips
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1/4 cup
raspberries, fresh or frozen
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1/3 cup
pure maple syrup
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1/2 tablespoon
melted coconut oil
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1/8 teaspoon
sea salt
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1
vanilla bean, scraped
Directions
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Soak the cashews in water for at least four hours, or overnight. Drain and rinse.
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Chop the bananas into small pieces and place in the freezer for at least four hours or until frozen.
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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.
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To make the ice cream, combine the cashews plus 1/4 cup of water in a blender and puree until completely smooth.
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Stir the walnuts and cacao nibs into the ice cream and pour the mixture into a metal or glass container.
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Spoon the raspberry puree onto the top of the ice cream and use a knife to swirl the raspberries into the mixture.
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Place the container into the freezer for at least 4 hours to allow the ice cream to set.
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