Pretty In Pink Ice Cream Sundae

Since I was a child, I have always been attracted to all things pink.  It is just a happy color!  Things have not changed now that I am 27.  I wanted a pink Birthday cake this year, and it was pink, inside and out!  So when I saw a challenge on Sweetly Raw to create a vegan ice cream sundae, I got to thinking, I need to enter this, and I thought a pink one would be lovely!  I could make 3 different pink flavors of ice cream and top them off with delicious things!  There would be no bubble gum or cotton candy flavored ice creams...I was thinking more along the lines of pink fruit flavors! 

 

First off, raspberry lavender.  It is such a beautiful combination with the sweet tart berries, and the floral almost herbal lavender. I thought I could top it off with some fresh raspberry sauce as well to balance out the sweet ice cream. Second, a strawberry rosewater ice cream.  Since strawberries have a more delicate sweet flavor, I thought they would pair well with the delicately flavored rosewater.  It was the most beautiful light pink color, and I topped it off with a bit of red sweet strawberry sauce. Third, was a cherry almond ice cream.  I love this combination of flavors, as the sweet cherries and almonds work well with one another.  It was a little nutty and sweet, similar to a cherry nut ice cream I enjoyed as a child and ordered often at the local ice cream shop.  I topped it off with a bit of cherry almond sauce, keeping with the pattern of the sundae so far. 



Although the sundae would be delicious with just the ice creams and their sauces, I thought it deserved to have a little crunch as well, so I added some pistachios.  The green color was beautiful against the pink ice creams.  Also, some fresh fruit was needed!  After all...what is a sundae without a cherry on top?  Or some strawberries and raspberries! I piled it all into one of my Grandmother's antique rose bowls because I felt the lovely pink was appropriate for such a creation.  I couldn't wait to dive in, and it was delicious!  All of the beautiful fragrant fruit flavored silky ice creams and sweet sauces!  I am not emabarassed to say I polished off the entire bowl! 

 

Pretty In Pink Ice Cream Sundae

cherry almond ice cream:
makes 5 cups

3 cups organic full fat coconut milk, chilled
2 cups organic cherries, pitted
3/4 cup agave nectar
2 Tbsp almond butter
1 Tbsp pure vanilla extract
1 tsp pure almond extract
1/4 tsp sea salt

In a blender combine all ingredients, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid, and place in the freezer for at least 8 hours, or overnight to firm up for best results.

raspberry lavender ice cream:
Makes 5 cups


1 cup full fat coconut milk
2 Tbsp dried lavender, divided
2 cups organic full fat coconut milk, chilled
3/4 cup agave nectar
12 oz fresh organic raspberries or 12 oz bag frozen raspberries
1 Tbsp pure vanilla extract
1/4 tsp sea salt

In a small saucepan, bring 1 cup lite coconut milk to a simmer and remove from heat. Add 1 Tbsp dried lavender flowers and stir in. Let cool, then chill in the fridge until very cold to let lavender infuse. Strain coconut milk, discarding lavender then add chilled milk to a blender, along with all other ingredients (except remaining 1 Tbsp dried lavender) in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, stir in remaining Tbsp lavender and pour into a freezable container with a lid, and place in the freezer for at least 8 hours, or overnight to firm up for best results.


strawberry rosewater ice cream:
Makes 5 cups


3 cups organic full fat coconut milk, chilled
2 cups organic strawberries, hulled
3/4 cup agave nectar
1 Tbsp pure vanilla extract
1 1/2 tsp rosewater
1/2 tsp sea salt


Combine all ingredients in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into freezable container with a lid, and place in the freezer for at least a few hours, or overnight to firm up for best results.


Raspberry Sauce:
2 cups fresh raspberries
2 Tbsp agave nectar
2 tsp pure vanilla extract



Strawberry Sauce:
2 cups fresh organic strawberries
2 Tbsp agave nectar
2 tsp pure vanilla extract


Cherry Sauce:
2 cups fresh organic cherries, pitted
2 Tbsp agave nectar
1 tsp almond extract

For the raspberry sauce, puree all ingredients until nearly smooth, and set aside until ready to assemble. Repeat with remaining sauces.   


For assembly:
1/4 cup pistachios (each sundae)
fresh organic raspberries, strawberries and cherries
fresh basil leaves


To assemble, scoop 2 scoops of each ice cream into an obling bowl. Top with a bit of each fruit puree, pistachios, fresh fruit, and basil. Enjoy!
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