Raw Raspberries and Cream Ice Cream

 
I had a craving for raspberries and cream last week and it translated into Raspberries and Cream Ice Cream.  I am addicted to raw ice cream, as you may be able to tell if you keep up with my blog.  I make it about once a week, it is my treat after a hard day at work or a hard work out day. So last week, I decided that the raspberries I had on hand would be perfect in a creamy vanilla base.  

 
Although I could have simply made the whole thing raspberry, there was something extra delicious and beautiful about leaving streaks of vanilla throughout the ice cream.  The raspberry part was reminiscent of raspberry sherbert I had as a kid but way better and the vanilla was a nice sweet contrast to the slightly tart berries. 
 
 

 Needless to say, it did not last long and I devoured it rather quickly.  Berries are definitely my favorite fruit to use in summer desserts, I wish I had access to them year round but in Minnesota they are special and I have to wait for them.

Raw Raspberries and Cream Ice Cream
Makes about 5 cups


Ice Cream:
1  cup coconut water
2  cups young coconut meat (or raw cashews, soaked 4 hours and drained if unavailable)
2 cups soaked raw cashews, drained (soaked at least 4 hours)
1/2 cup raw coconut nectar or the liquid sweetener of your choice
seeds of one vanilla bean
a pinch of sea salt
1/2 cup coconut oil, warmed to liquid
2 cups raw raspberries


Add coconut water to a food processor, along with cashews, 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. Remove 1/3 of the mixture and place in a bowl in the fridge.  Add the berries to the remaining mixture in the food processor and process until well blended.  Pour the  mixture into an ice cream maker and process according to directions. Remove from ice cream maker, and pour 1/3 of it into a freezer safe container with a lid, then add some of the plain vanilla mixture in Tbspfuls.  Add half the remaining red ice cream, then more drops of vanilla.  Add the rest of the berry mixture, then the last of the vanilla.  Swirl with a knife.  Set in the freezer for about 4 hours, or overnight before serving.


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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!

7 Comments
  1. June 1, 2013 at 14:57
    Reply

    That sounds amazing right now, especially with this heat we are experiencing! Sounds delicious :)<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a>

    • June 3, 2013 at 01:58
      Reply

      Thank you so much :)!

  2. June 2, 2013 at 18:57
    Reply

    Looks so yummy! I could go for some ice cream right now. : )<br /><br />Perhaps you've mentioned it in a previous post, but I was wondering what brand of ice cream maker you use? <br />

    • June 3, 2013 at 01:59
      Reply

      Thank you :)! I use a Hamilton Beach ice cream maker I got at Target. It works better than the Cuisinart I used to have.

  3. June 21, 2013 at 12:22
    Reply

    Amazing!! This is best recipe I've seen for vegan ice creams - thank you!

    • June 21, 2013 at 21:43
      Reply

      Thank you so much :)!

  4. Heidi
    August 1, 2013 at 19:04
    Reply

    Hey Amy, I was wondering -- could I use frozen raspberries, and if so, should they be thawed first? <br />The fresh ones are just so expensive...<br /><br />Thanks!

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