Velvet Walnut Cacao Ice Cream with Raspberry Swirl

An indulgent and rich ice cream featuring the nutty flavors of walnuts and cacao, elevated with a vibrant raspberry swirl.

Ingredients

1	cup raw, unsalted cashews, soaked
2	ripe bananas, frozen
¼	cup walnut pieces, chopped
¼	cup cacao nibs or chocolate chips
¼	cup raspberries, fresh or frozen
⅓	cup pure maple syrup
½	tablespoon melted coconut oil
⅛	teaspoon sea salt
1	vanilla bean, scraped

Instructions

• 1. Begin by soaking the raw, unsalted cashews in water for at least four hours, or overnight. Drain and rinse thoroughly.
  2. Next, chop the ripe bananas into small pieces and place them in the freezer for a minimum of four hours, or until completely frozen.
  3. For the raspberry puree, gently simmer the fresh or frozen raspberries in a small saucepan. Using a spoon, break down the berries as they cook until they are mashed and reduced. Remove from the heat and let it cool.
  4. To create the ice cream base, blend the soaked cashews with 1/4 cup of water in a blender until velvety smooth.
  5. Mix in the chopped walnut pieces and cacao nibs or chocolate chips into the ice cream base. Transfer the mixture into a metal or glass container.
  6. Spoon the prepared raspberry puree over the ice cream base and use a knife to delicately swirl the raspberries into the mixture.
  7. Place the container in the freezer for a minimum of 4 hours to allow the ice cream to properly set before serving.

Jul 20, 2024