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
Ice Cream:
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.

19 comments:

  1. Divine! I just love how you incorporated organic coconut milk into the recipe. That must do wonders for both the texture and the flavor. Beautiful presentation too!

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  2. My favorite part of this? That you used almond butter! YUM! Happy Friday chica!

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  3. This looks delicious..Totally YUMMY

    Aarthi
    http://www.yummytummyaarthi.com/

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  4. So nice and smooth texture!And very fragrant, I believe

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  5. Wow, what a combination! Almond butter sounds like pure genius - man, do ic rave an ice cream maker! :)

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  6. This is fantastic and I love raspberries. Oh how I wish I had an ice cream maker. Beautiful.

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  7. I'm a sucker for ice cream right as it's finished churning - that softness is just heaven to me! And I am SO glad that it's finally warming up!

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  8. What a delicious ice cream combo - I am just dying for a scoop of pink deliciousness :D

    Cheers
    Choc Chip Uru

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  9. Ohh, this looks so good! Love the use of almond butter! My husband loves fruity ice creams so I need to save this one for him!

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  10. Outstanding ice cream! I bet the almond and coconut base made it super dreamy :)

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  11. Mmmmm ... dreamy creamy! Picture perfect!
    And congrats on Top 9, Amy!

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  12. Congrats for being Top 9 on Foodbuzz :)

    The ice-cream looks lovely, definitely going to bookmark this recipe~ my vegan friends would LOVE IT :)

    Thanks for sharing!

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  13. Congratulations Vanillagirl this looks amazing! Very deserving to be in the top!

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  14. Raspberry almond does sound amazing. Especially for the gorgeous weather! It has been nice to get off work and have some daylight to enjoy it.

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  15. I am so excited I found your recipe! This looks like a perfect ice cream for any one; the ingredients are wonderfully simple and delicious. Thank you for sharing!

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  16. Wonderful! This is the first recipe made with my new ice cream maker (your blog inspired me to get one). I see you most often make ice cream with 2 cups of young coconut, but the farmer's market where I get it (and they even cut it up for me because I'm too much of a wimp to do it myself) is out of it until the middle of March. Only modification was to add some cacao nibs.

    Thank you! No more store bought, expensive ice cream for me! No more additives and ingredients I can't recognize.

    Which ice cream base do you prefer---this with the coco milk or the young coconut/cashew one?

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    1. Awesome! So glad you decided to make it :)! I prefer the one with young coconut and cashews since I eat completely raw now and coconut milk in a can is not raw. I made this before I was ;). Plus it tastes better. Sometimes I use avocados in place of the coconut or cashews in recipes as well if the color doesn't matter because I can get it more easily and it is creamy too.

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  17. Thanks! And congrats on being in the Daily Buzz!

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