Ok, I wanted to make a raw ice cream that tasted like regular creamy dairy vanilla ice cream. So I started the journey to make the raw ingredients. However, in the interim I began to study other ingredients (*tapioca flour) to help the ice cream along and then I took a second step.
Tapioca flour provides an emulsification that is equal to eggs.
I had to make a vegan custard for another recipe and I had some left over, so I though, “how about it”. Traditional ice cream is made by cooking a dairy-based custard and chilling it BEFORE putting it in the ice cream maker. So I took two procedures and combined them. It didn’t start off that way but it ended in a smooth, delicious product. I’ve provided a way to make the ice cream raw and vegan.
I know it seems a bit lengthy so you can make the raw ice cream (w/o the custard) by itself but I found that adding the custard makes for a smoother product – and so nutritionally dense.. Believe it or not, the raw way is a simple, fast quicker recipe.
BTW, I used a low-fat coconut milk.
1 cup cashews, soaked 2 + hours
1 1/3 cup almond milk or 1 can coconut milk (I prefer the coconut milk)
1/3 cup raw agave nectar
2 tsp vanilla extract
1/8 tsp sea salt
1 vanilla beans or tsp vanilla extract
1 Tbsp cold-pressed coconut oil
1 Tbsp soy or sunflower lecithin
To make raw ice cream
Mix all of the ingredients together in your Vitamix and blend until smooth. This should take 3-5 depending on what type of blender you have. The mixture should be smooth when you are done – it shouldn’t feel gritty at all. There should absolutely be no grit. While you are blending the raw cream, make the custard.
To make the custard – cooked
Combine the tapioca flour and agave (or sugar) in a sauce pan. Slowly add the coconut milk while whisking until it’s mixed very well. Bring to a boil while stirring constantly. Remove from heat and stir in the vanilla. Cool completely to 32 degrees or below.
To make the custard – raw version
Combine all ingredients in your Vitamix and blend until smooth.
Cool both mixtures in the frig. Once cold, stir the both mixtures. The nut-ice cream will be rather thick. Pour in your ice cream maker and operate it according to the directions – I only did mine for about 15 (I was kinda impatient). Once it’s done, feel free to place it in the freezer to ripen, if you’d like. That’s what I did and it was a smooth and creamy product.
Feel free to tell me what you think of it.