Walnut Cacao Ice Cream with Raspberry Swirl

By • June 22, 2015 0 Comments

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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
  1. Soak the cashews in water for at least four hours, or overnight. Drain and rinse.
  2. Chop the bananas into small pieces and place in the freezer for at least four hours or until frozen.
  3. 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.
  4. To make the ice cream, combine the cashews plus 1/4 cup of water in a blender and puree until completely smooth.
  5. Stir the walnuts and cacao nibs into the ice cream and pour the mixture into a metal or glass container.
  6. Spoon the raspberry puree onto the top of the ice cream and use a knife to swirl the raspberries into the mixture.
  7. Place the container into the freezer for at least 4 hours to allow the ice cream to set.

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