Vegan Raspberry Ice Cream with Peanut Butter Chocolate

Happy Valentines Day!!! This treat is more delicious than the title suggests. “More” because it is soooo creamy and dreamy that you wouldn’t guess it’s vegan.

I bought some out of season, over priced, still pretty tasty, raspberries earlier this week because I really wanted to make this Valentines Day treat for my kids. Every now and then I go out of my habitual seasonal produce shopping because what I have in mind sounds so delicious that I must make it, like really soon. And I am so glad I did not wait for spring to make this!!

This guilt free silky smooth indulgence paired with the amazingly deliciously simple crunchy peanut butter chocolate hearts made for a perfect Valentines for my family last night (although I will not wait a whole year to make it again 😉 )

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Ingredients for raspberry ice cream:

  • 1 cup raspberries
  • 1 cup soaked cashews (30 minutes in hot water, or 4 hours in cold water)
  • 1/2 cup honey
  • 1 cup almond milk
  • 2 TBS lucuma (optional but it adds to the creamy texture)
  • 1 cup coconut milk cream (the full fat cream that comes in cans)

Steps:

  • put first 5 ingredients in the blender and blend on high until super creamy and nuts completely broken down
  • add the coconut cream and finish blending
  • if using an ice cream maker, follow directions for that
  • if you don’t have an ice cream maker you can freeze these in ice cube trays and once frozen put them in a food processor or blender to create a nice cold mixture. (You might need to add a little liquid if doing it in the blender.)

This is so tasty that you don’t have to make it into ice cream! You can just eat it straight out of the blender as a yogurt substitute!

While waiting for ice cream, make your chocolate hearts.

Ingredients for chocolate hearts:

  • 1/4 cup coconut oil
  • 1/4 cup cacao powder
  • 2 TBS natural crunchy peanut butter
  • 2 TBS honey or other liquid sweetener (adjust according to desired sweetness).

Steps:

  • in a saucepan, put the coconut oil and barely heat it up. Just enough to get it to starts melting.
  • Turn off the heat and add all ingredients except for honey.
  • Mix well until uniform
  • add the honey and mix until honey is very well incorporated in the mixture
  • pour in little heart shaped molds if you have them, if not you can pour this in anything (Ice cube trays, small containers, large containers), and set in the freezer to set
  • the small molds I have only take about 10-15 minutes to set
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5 thoughts on “Vegan Raspberry Ice Cream with Peanut Butter Chocolate

  1. Pingback: Chai Chocolate Rounds with Candied Ginger | Pamplemousse

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