This year, I’ll be featuring a different blogger each month with their favorite nut butter or seed butter recipe and could be sweet or savory. From the lovely Starr over at The Misfit Baker today, I’m happy to share her creamy, rich vegan ice cream. Just perfect for a Valentine’s Day dessert folks! Check it out:
Reading through the contributions to last year’s Canned Time event, “Favorite Family Desserts – Veganized“, I was blown away by the amazing array of treats featured, from cookies to cakes to pies, all crafted by some very talented food bloggers. So obviously I jumped at the chance, when Angela invited me to participate this year!
For 2016, she chose the theme “Nut Butter Bash”… Doesn’t that sound fun?!… So all the recipes have to use some kind of nut or seed butter. Seemed easy enough at first, but since my recipe was going to be a February post, I decided that it should also have a Valentine’s Day sub theme. The more I thought about it, the more I realized that nut butters just aren’t very romantic or sexy.
Sometimes inspiration can come from an unexpected source. In this case, it was an ice cream machine. You see, I got one for Christmas, and have been a vegan ice cream making fool ever since! I love how silky smooth it makes my homemade ice creams and totally recommend getting one (if you haven’t already)… Anyway, as I was watching it churn (yes, my life is that exciting ), a light bulb went on. Rich, creamy, cashew butter blended into ice cream! How amazing would that be?!
To get my ice cream Valentine’s Day ready, I moulded it in heart shaped silicon baking cups before the final freeze. Then before serving, drizzled raspberry ginger coulis over it for a little colour. If you don’t have any moulds, then you could also freeze it in a shallow container and once it’s hard, use a heart shaped cookie cutter to cut out the shapes (it may need to soften a little before cutting). And if you’re not into fancy shapes, just scoop it into a bowl and drizzle on the sauce.
I recommend making the ice cream the day before, so that it has ample time to set, especially if you are not going to be using an ice cream maker (I’m including instructions for that with the recipe). You also want to make the coulis the day before so that the flavours have time to blend.
Check out January’s entry, Becky’s Loaded Vegan Mac n Cheesy Cashew Butter Carrot Sauce, and follow along to see all the “Nut Butter Bash” recipes that come this year.
Cashew Butter Ice Cream with Raspberry Ginger Coulis
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Yields: 4 cups (approx.)
- 1 (13.5oz/400ml) can Coconut Cream (full fat)
- 1 cup Non-Dairy Milk (I used almond)
- 3/4 cup Unsalted Cashew Butter
- 2/3 cup Pure Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Xanthan Gum (optional)
- 1/8 tsp Salt
- 2 cup Raspberries, fresh or frozen (thawed)
- 1-3 tbsp Pure Maple Syrup (based on sweetness desired, I used 2 tbsp)
- 2 tsp Lemon Juice
- 1 tsp Peeled and Minced Fresh Ginger
Machine method (suggested): Place all ingredients in a blender and blend until thoroughly combined. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 20 minutes). Transfer ice cream to a freezer friendly container (or silicon moulds if shaping), seal container, and freeze for at least 2 hours or overnight.
Still-Freeze method: Place all ingredients in a blender and blend until thoroughly combined. Pour mixture into a shallow, flat-bottomed, freezer friendly container, cover surface with plastic wrap (this helps to prevent ice from forming), seal container, and place in freezer. Check the mixture hourly. When the mixture is almost firm around the sides and bottom (the centre with still be liquidy), transfer to a chilled bowl and beat vigorously (either using a whisk or a hand mixer)… The point here is to break down the large ice crystals and to aerate the mixture. You’ll want to complete this task as quickly as possible, so the mixture doesn’t thaw… Transfer mixture to a clean and dry, shallow, flat-bottomed, freezer friendly container (or silicon moulds if shaping), seal container, and freeze until set (several hours or overnight).
Place all ingredients in a blender and process until smooth. Pass through a fine-mesh sieve and discard seeds.
Unmould ice cream onto dishes and let rest at room temperature for 10-20 minutes before serving (this allows the full cashew flavour to emerge and makes the ice cream extra smooth). Alternately, if you have not moulded your ice cream, let ice cream rest at room temperature for 10-20 minutes before scooping. Drizzle with coulis and serve.
Thanks so much Starr! What a wonderful idea for Valentine’s Day this weekend…
You can find more Misfit Baker recipes and news at TheMisfitBaker.com.