Raw Concord Grape Ice Cream

I would be missing summer berries more if I did not have concord grapes.  Berries are my favorite, but I have to say I love the grapes just as much. They are like an explosion of flavor when I pop one into my mouth. Which is why this week when I decided to make fruity ice cream, I chose the concord grapes as my flavor.
I thought I would add them in two ways, to the creamy coconut base and in a jammy swirl for an extra burst of flavor.  I even had extra swirl and grapes so I placed them on top of the ice cream when I served it to make it even more delicious.  After all, there is no such thing as too many concord grapes as far as I am concerned, and this ice cream was heaven.
Raw Concord Grape Ice Cream

Makes about 6 cups

Raw Grape Jam:

1 cup concord grapes
3/4 cup raisins
2 Tbsp raw coconut nectar
Ice Cream:
1 cup coconut water
4 cups young coconut meat*
1/2 cup raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
1/4 cup raw coconut oil, warmed to liquid
 
2 cups concord grapes
For the jam, place all ingredients in a food processor and process until smooth.  Press through a fine meshed strainer to remove seeds and bits then set the strained mixture aside.
For the ice cream, add coconut water to a food processor, along with young coconut, coconut nectar, vanilla, and sea salt. Process until smooth, then with the processor running, add the coconut oil slowly and process until well incorporated, about a minute. Add the grapes, and puree until smooth.  Strain through a fine meshed strainer to remove seeds.  Pour the strained mixture into an ice cream maker and process according to directions. Remove from ice cream maker.  Pour 1/3 of the frozen ice cream mixture into a freezer safe container, then drop some of the jam over it by the Tbsp, then half the remaining ice cream, then more jam, then the remaining ice cream. Swirl with a knife to marble and cover.  Let sit in the freezer for at least four hours or overnight to firm up to scoopable consistency. 
*If young coconut meat is unavailable, you can substitute the 4 cups fresh coconut with 4 cups finely shredded, dried coconut and 2 cups coconut water (it makes thick coconut milk basically).  But, you MUST have a high speed blender to do this or it will never become smooth.  Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat.  Alternatively, if you do not mind the recipe not being nut free, you can use 4 cups soaked cashews in place of the coconut meat.
 
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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

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