Cranberry Cashew Vegan Ice Cream with Fig Cinnamon Swirl

The ice cream Isle, sometimes I just stand there staring at all the flavours.

The marbled, chocolate on chocolate, caramel swirl, some healthy, some pretending to be healthy. Not to mention the fancy little pots that cost £5. Its all there and it is and joyously fun but when I think how simple it is to make your own with the best ingredients. It stops me from buying any.

This crunchy, buttery, spicy, creation has a base of cashews and coconut cream. It tastes of frozen cheesecake with surprise clusters of sweetness from the dried figs and cranberries.

The only downside is that when you make your own ice cream it freezes solid requiring a good 10 minutes to thaw so you can spoon it. I usually can’t wait that long and end up jabbing the spoon into the frozen mass impatiently. So you win some you lose some.

This recipe is of course in my opinion super healthy as its refined sugar-free and dairy-free making it vegan. I use maple syrup to sweeten it but only 3 tbsp for the whole recipe! You will need a decent blender or food processor to break down the ingredients.And with this ice cream base, you could choose any flavour your desire.

Ice Cream Base:

1 cup +1/3 cup (150g) raw cashews soaked overnight

1 cup (185g) coconut cream (chill a can of full-fat coconut milk and use the hard cream only)

1 tbsp maple syrup

1 tbsp lemon juice

1/2 tsp sea salt

Blend all ingredients together until smooth and combined pour into a shallow dish and set aside.

Fig Cinnamon Swirl:

1/2 cup 120g dried figs

2 tbsp maple syrup

1 tbsp lemon juice

1/2 tsp sea salt

2 tbsp cinnamon

1 tbsp water

Top:

1/4 cup 35g dried cranberries

1/2 cup roasted pecans

pinch of pink sea salt 

Blend all ingredients until chunky and combined. Swirl with a spoon into the ice cream base you prepared above.

Add pecans, dried cranberries, and sea salt swirl a bit more and put in freezer until solid.

Wait 10-15 mins to thaw if solid before eating.

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