Using a base of coconut milk with fresh vanilla bean, this is a dairy-free solution to one of the most popular ice cream flavors. Use this as a base to swirl in various sauces, cookie crumbles or fruits for added texture and flavor.
Steps
1
Preparing the Ice Cream
Ingredients
3/4 cup raw cashews, soaked in warm water for 3 to 4 hours to soften, drained
1 cup non-dairy milk of choice
6 tbsp agave, yacon or honey
1/4 cup coconut milk
1 vanilla bean, scraped
1/2 tsp vanilla extract
pinch of sea salt
Before you start to make the ice cream, make sure the bowl of your ice cream maker is completely frozen. Place an empty container to hold the finished ice cream in the freezer to chill as well.
To prepare the ice cream, combine the cashews, non-dairy milk,k, Non–Dairy Milk, sweetener and coconut milk. Add the scraped vanilla bean, vanilla extract and sea salt and blend until very smooth.
Turn the ice cream machine on and pour the cashew anglaise mixture into the frozen ice cream insert. Let the machine run for about 20-25 minutes, depending on your machine.
2
Preparing the Swirl
Ingredients
1/4 cup dates, pitted and soaked in water to soften
3 tbsp agave, yukon, maple or honey
1/4 cup cocoa powder, unsweetened
3 tbsp dark rum (substitute 1 tsp rum extract)
2 tbsp raw almond butter
1/4 tsp tamari
water to blend
To prepare the swirl, place the dates and sweetener in a high-speed blender. Add the cocoa, rum, almond butter, tamari and just enough water to loosen. Blend, adding water as necessary, until a thick syrup forms..
Once the ice cream is thick and airy, drizzle in the swirl and gently fold it into the ice cream. Do not over-mix you as want swirls of the date mixture throughout the ice cream.
Lastly, place the ice cream into a container and place into the freezer. Cover the ice cream with plastic wrap and a lid and freeze until hardened. Scoop into bowls and enjoy.
13 Comments
Victoria B•
Can l make it without the rum?? And what is Tamari? I have never heard of it,
Can I make this without rum? Also what is Tamari? I have never heard of it,
Hi Victoria and thanks for your question. Indeed, you can omit the rum in this recipe. With regard to Tamari, it's a premium soy sauce which is richer than typical soy sauce - the process of making Tamari tends to give it a giving it a more complex flavor profile. Some prefer Tamari to salt in certain dishes. I hope this helps and thanks for cooking with Rouxbe! Chef Kirk
I'm a fan of ice creams but I would like to make it healthy for people with health restrictions. Please advise what to do if I dont have an ice cream machine. Thanks a lot.
Hi Jose Arnel P. O,
Good to see you here. I make healthier versions of ice cream all of the time and this recipe is a good example. Ice cream makers are pretty amazing tools to have on hand. You can often find them used locally or you can get fairly inexpensive new ones. If you are making ice cream without a machine you can try this trick I have done in the past: Make your ice cream base and freeze it in ice cube trays. Once frozen, pop the ice cream cubes into a food processor and pulse. Be careful because it turns from ice cream to liquid very quickly. An Ice cream maker keeps the ice cream in its form for longer. Lauren
Hello Christina: I do not cook with coconut, and what I do is make my own cashew milk, whose fat content is about 14 grams. It will give the thickness needed for the "vanilla nice cream." Let us know how it works for you. Thanks for writing! -Char
Hi Derrick: I do not have an ice cream maker, and often use the "Ice Cream in a Bag" method. The attached article may give you a better idea for more information. https://www.thekitchn.com/the-best-method-making-ice-cream-without-machine-23048248 Let me know how your recipe turns out. If you use the bag method, I suggest wearing woolen gloves. Good luck, Char
Kirk B •Hi Victoria and thanks for your question. Indeed, you can omit the rum in this recipe. With regard to Tamari, it's a premium soy sauce which is richer than typical soy sauce - the process of making Tamari tends to give it a giving it a more complex flavor profile. Some prefer Tamari to salt in certain dishes. I hope this helps and thanks for cooking with Rouxbe! Chef Kirk
Jose arnel p. O •I'm a fan of ice creams but I would like to make it healthy for people with health restrictions. Please advise what to do if I dont have an ice cream machine. Thanks a lot.
Lauren L •Hi Jose Arnel P. O, Good to see you here. I make healthier versions of ice cream all of the time and this recipe is a good example. Ice cream makers are pretty amazing tools to have on hand. You can often find them used locally or you can get fairly inexpensive new ones. If you are making ice cream without a machine you can try this trick I have done in the past: Make your ice cream base and freeze it in ice cube trays. Once frozen, pop the ice cream cubes into a food processor and pulse. Be careful because it turns from ice cream to liquid very quickly. An Ice cream maker keeps the ice cream in its form for longer. Lauren
Pam S •When a recipe calls for a “vanilla bean, scraped”, does that mean to use the pod without seeds or JUST the seeds inside the pod?
Char N • Rouxbe Staff •Hello Christina: I do not cook with coconut, and what I do is make my own cashew milk, whose fat content is about 14 grams. It will give the thickness needed for the "vanilla nice cream." Let us know how it works for you. Thanks for writing! -Char
Kathy C •How would you suggest turning this into chocolate ice cream? Would you use melted chocolate, or cocoa powder, or some combination?