I recently noticed that so far I have not a single post for ice cream on this site and I’m out to change that today. Ice cream used to be my absolute favorite dessert and I once had constant cravings for it every evening. We almost always kept a supply of ice cream in the freezer just for those times when I could not do without. After gradually incorporating more whole foods and natural sweeteners into our lifestyle, I can honestly say that those cravings no longer exist. I do enjoy desserts, but I rarely crave them the way I used to. That being said, it’s hard to resist a good quality ice cream if put in front of me. This non-dairy Coconut Vanilla Bean Ice Cream is creamy, not at all grainy, and naturally sweetened with raw honey. It’s slightly adapted from Amy Chapin’s beautiful cookbook, At Home in the Whole Food Kitchen. In addition to using full-fat coconut milk, she also uses cashews, which lends to this ice cream’s rich creaminess. The coconut flavor is there, although it is not as pronounced as you might think it would be. By itself, this ice cream is pure, simple, and subtly sweet. When paired with juicy, plump, rum-soaked raisins in maple sauce, it becomes divine. This sauce would be perfect for bringing along to ice cream social gatherings or would make a wonderful gift when put in a pretty jar. Or you could just keep it for yourself. That’s what I did.
- ¾ cup cashews, soaked for 2-6 hours
- 2 (13.5-ounce) cans full fat coconut milk
- 1 vanilla bean
- pinch sea salt
- ⅓ cup raw honey
- 2 teaspoons vanilla extract
- ½ cup raisins
- 3 tablespoons rum
- 1 cup maple syrup
- ¼ cup maple sugar
- 2 tablespoons butter
- Drain and rinse cashews and place in a high-speed blender. Add coconut milk and blend on the highest speed until completely smooth. Line a fine mesh strainer with a double layer of cheese cloth. Pour cashew mixture through the strainer into a medium sized pot. (If using a Vitamix or other high-powered blender, the straining step can be skipped.) Twist the ends of the cheesecloth together and gently squeeze the remaining liquid out. Discard the solids or save for a later use.
- Split the vanilla bean in half lengthwise and use a spoon to scrape out the seeds. Whisk in the the vanilla bean seeds and salt to the coconut cashew mixture. Add the vanilla bean pod and simmer over medium heat for 10-15 minutes, stirring every few minutes. Remove from heat, cool 5 minutes, and discard vanilla bean pod. Add honey and vanilla and whisk until honey is completely dissolved.
- Refrigerate mixture until thoroughly chilled.
- Churn the ice cream in an ice cream maker according to manufacture instructions. This can be served right out of the ice cream maker or placed in the freezer for a firmer texture. If left in the freezer for more than a few hours, allow ice cream to thaw for 20-30 minutes before serving. Serve with Maple Rum Raisin Sauce.
- In a small bowl, combine the raisins and rum. Allow raisins to soak and soften for 15 minutes or so.
- In a saucepan over medium heat, whisk together the syrup, sugar, and 1 tablespoon of water. Whisk until the sugar is completely dissolved. Add the raisins and rum along with the butter. Simmer on low heat for 2-3 minutes. Serve warm for a thinner consistency or chilled for a thicker consistency. This will keep for several weeks when stored in the refrigerator.
-maple rum raisin sauce from Deborah Madison's The New Vegetarian Cooking for Everyone
Cheyanne says
Oh wow, this ice cream sounds seriously delicious! I love that it is non-dairy, as I am lactose intolerant (not that I allow that to stop me, even though it should). The cashew sounds pretty genius as an addition to the ice cream. And the maple run raisin sauce?? Forget about it! Drool-fest over here. I’m definately trying this recipe out. For. Sure!
Lu | Super Nummy Yo! says
Whoa! Cashew ice cream!! I need to try this as soon as I get my next bag of cashews. VERRRRRY intriguing 😛
Thalia @ butter and brioche says
Wish I had a scoop now.. this ice cream looks incredible. Pinned!