A rich and luxurious ice cream made from a base of cashews and avocado and swirled with sweet blueberry drizzle...how does that sound? Pretty delicious, right? This ice cream has all the creaminess of traditional ice cream, no milk required! Top with extra berries, pecans, or crumbled cookies for a truly decadent treat!
Raw Blueberry Vanilla Ice Cream [Vegan]
Serves
4
Cooking Time
360
Ingredients
For the Ice Cream:
- 2 cups cashews, soaked
- 2 avocados
- 1 cup non-dairy milk
- 1/4 cup coconut nectar
- 1/2 teaspoon vanilla extract or 1/2 of 1 vanilla bean
- 1/4 teaspoon salt
For the Blueberry Swirl:
- 1/2 cup dried blueberries
- 1/8 cup water
Preparation
- Soak the cashews and blueberries separately for 30 minutes.
- Rinse the cashews and blend until smooth, stirring and adding a little coconut milk at a time. Only use a 1/2 cup in this phase.
- Add in the avocados, coconut nectar, vanilla, and salt,
- and blend, adding in the rest of the coconut milk, a little bit at a time.
- Add the cream to a shallow glass dish, cover, and freeze.
- Mix the ice cream every 30 minutes or so in the beginning to imitate an ice cream maker.
- Blend the blueberries and water separately, add it on top of the cream once it has hardened a bit, and lightly swirl it into the cream.
About The Author
Amanda Nicole Smith
See My RecipesAmanda Nicole Smith is all about pure food and fitness, which make up what she calls a “Purified Lifestyle." She loves experimenting with raw vegan recipes, sprouting, fermenting, and taking photos of all her creations. Amanda finds joy in recreating recipes with simple whole ingredients and sharing them with friends and family. She sees food as fuel to do the things we love and to feel the best we can. "By learning to listen to our intuition and instinct, we are able to be and do what we feel is ultimately best for ourselves." Her goal is to help others purify their lifestyles by focusing on inner thoughts and feelings, replacing favorite go-to foods with healthier equivalents.
Vegan ice cream???