I am trying out a dairy-free diet for the month of July, and of course the #1 thing I am stressed about missing out on is ice cream. I love ice cream! During the summer we routinely whip up homemade versions: mint cookie, brown butter swirl, strawberry, peach…they are all amazing and made with our wonderfully dark egg yolks and organic cream.
So to avoid missing out on ice cream season, I decided to try out a dairy free option: coconut cashew with date swirl. I found a recipe here and modified it to make it my own. The results: really quite good! It was a tad bit sweet for my tastes, and I may have added a touch too much rum. However it was super creamy and cold and delicious (and easy!) to make. Made even better with a sprinkle of coarse salt on top.
Cashew Coconut Date Swirl Vegan “Ice Cream”
- 16 oz water
- 1.5 packets powdered coconut (we used this one…higher fat content that some)
- 1.5 cups raw cashew pieces, soaked 6 hours and drained
- Dollop of dark rum
- ½ cup coconut sugar
- 12-14 dates, soaked in hot water 10 mins and drained
- good salt (we use coarse kosher) as this makes it taste like salted caramel!
- 2-6 Tbs warm water as needed (we used drained water from date soaking for extra flavor)
Place a glass or metal freezer pan (we use a pyrex bread pan) in the freezer to get cold. Blend ingredients in blender until smooth (as smooth as you can make it!) and set in fridge for at least 4-6 hours (overnight it best). Make the date sauce by pulsing soaked dates, salt and water as needed in a food processor until smooth. Press through a fine sieve to get it extra creamy. Refrigerate.
Pour into ice cream maker and churn until thick and semi-solid. NOTE: this was super quick compared to regular ice cream. It took only ~10 minutes in our Cuisinart churn before I transferred it to the freezer dish.
Dump ½ frozen ice cream base into frozen pan, add date sauce, swirl with a knife, add remaining base and top with a little more sauce. Freeze at least 6 hours before eating.
I recommend eating with a sprinkle of extra salt on top.