My adventures in raw and plant based dessert and the occasional savory recipe creation!
Friday, March 9, 2012
Raspberry Almond Ice Cream
As if I need an excuse to eat ice cream, I was thinking that the warmer Spring like weather called for it. The question was, what kind to make. This is always a long process for me for as much as I love vanilla bean ice cream I prefer to make something a little more creative most of the time. I thought about it for a while and could not make a descision...but wanted ice cream so bad! I decided on one thing however, I wanted it to include almond butter. I suppose to some people that might sound odd, but seriously it makes the most luxuiriously textured ice cream in addition to the coconut milk vegan base I normally use for my ice creams. I didn't want plain almond ice cream though, it needed something else...something fruity!
I opened the fridge looking for ideas and remembered that I had some containers of raspberries I needed to use up (but wouldn't have much time to eat this week plain)! Raspberry almond! That sounded like a wonderful flavor of ice cream! So I got to work creating it! I used my vegan coconut milk base laced with the almond butter, but also a bit of almond extract for a little more pronounced almond flavor. A hint of vanilla was needed as well, because it needed to be there and would only add to the deliciousness of almond and raspberries.
The base tasted wonderful, but even better was the finished product, after it had churned and had time to ripen in the freezer overnight. I scooped myself a large bowl and dove in! It was silky and creamy, slightly nutty and sweet the bright raspberries bringing a summer like flavor to it! Heavenly if I do say so! Don't wait for summer to make this, Spring is warm enough for ice cream, and if you have an ice cream maker you have no excuse not to! Here is the recipe if you wish to experience the deliciousness for yourself!
Raspberry Almond Ice Cream
Makes 6 cups
3 cups organic full fat coconut milk, chilled
3/4 cup agave nectar
3/4 cup smooth organic almond butter
12 oz fresh organic raspberries or 12 oz bag frozen raspberries
1 Tbsp pure vanilla extract
2 tsp pure almond extract
1/4 tsp sea salt
Combine all ingredients in a blender, and process until well blended. Pour the mixture into an ice cream maker and process according to package directions (mine takes about an hour, and is still a little soupy like the consistency of a malt, but firms up in the freezer later). Once processed, pour into a freezable container with a lid, and place in the freezer for at least 8 hours, or overnight to firm up for best results.