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True bliss resides in THIS ice cream. It's actually dangerous, it is so good. Even compared to all the dairy ice creams I had before going vegan and raw, this is the best. You must make it for yourself to understand. Luckily, it's pretty affordable and very easy, because you'll be making a lot of it. I usually have at least two pints in the freezer. It's really easy to change up too! Whether you like it simple, chocolate-y, a mash up of a bunch of things (ex. chocolate swirl, caramel, chunks of nuts, nut butter, or raw cookie dough) or fancy flavors like lavender and basil; this recipe is the perfect base for all types. The flavor shown is vanilla with a chocolate swirl (just chocolate sauce stirred in after the vanilla ice cream thickens up a little).

Raw Ice Cream [Vegan]

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Serves

3 - 6

Ingredients You Need for Raw Ice Cream [Vegan]

  • 2 cups soaked raw cashews
  • Coconut meat from 2 young Thai coconuts (about 1 3/4 cups)
  • 1 cup non-dairy milk
  • 3/4 cup agave/maple syrup
  • Seeds from 1/2 - 1 vanilla bean (I love vanilla so I use a whole one)
  • 2 T vanilla extract
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 T or so of coconut oil, melted

How to Prepare Raw Ice Cream [Vegan]

  1. Blend all ingredients except coconut oil in your blender (Vita-Mix works best!) until lusciously smooth and creamy. Melt coconut oil in a bowl that's sitting in a larger bowl filled with hot water. Add in and blend until mixed. Try it now... Yeah. I know. 3
  2. Now try to resist eating it all before it's frozen: if you have an ice cream maker use that.
  3. But if you're like me and don't have one, put the batter in several small jars or freezable containers (single servings!) and stick them in the freezer. Check back every 30-60 minutes and stir until they are eventually frozen, creamy delights.
  4. If you're adding a chocolate or caramel swirl, or nuts or chunks of banana or WHATEVER you wanna add, mix in your goodies when the ice cream is quite thick but not frozen and they won't sink to the bottom or completely mix into the vanilla ice cream. This is how you get that swirl/ribbon effect. Can you say lovely?!
$2.99
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    Nutritional Information

    Per Serving: Calories: 687 | Carbs: 43 g | Fat: 57 g | Protein: 10 g | Sodium: 27 mg | Sugar: 4 g

    Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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    About The Author

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    Emily von Euw

    See My Recipes

    Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

    Comments

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    1. This recipe is not “raw”, because the recipe calls for either Maple Syrup or Agave Syrup. These two syrups are not “raw” foods! Here is why… For a food to be considered “raw”, some experts state it can not be heated up past 104°F – 120°F. During the cooking process Maple Syrup is boiled at 219°F and Agave Syrup is boiled between 140°F – 160°F when being processed! 💥 Agave Nectar: A Sweetener That is Even Worse Than Sugar https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/ 💥 Maple Facts and Fictions https://deepmountainmaple.com/maple-facts-and-fictions

    2. Almost all non-dairy milk contains Vitamin A from palm oil, which of course is destroying the Asian rain forests. Do you know of any non-daily milk that isn\’t fortified with Vitamin A or uses another source besides palm oil? Thank you.

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