Velvet Walnut Cacao Ice Cream with Raspberry Swirl
Serves: 3 cups
Ingredients:
9
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 |
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| 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. |
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| 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. |
Published on Jul 20, 2024 by Luminița