White Chocolate Raspberry Ice Cream (Vegan & Paleo-friendly)

White Chocolate Raspberry Ice Cream (Vegan & Paleo-friendly)
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Who doesn’t love ice cream or cheese?  … I feel like they’re foods everyone absolutely loves to indulge in, and I’m no different.  I think it would be fair to gauge a guess that one of the toughest things to give up when you eat more plant-based foods is dairy.  Personally I find it easier to go without meat, but when it comes to cutting out dairy it’s a whole lot harder.

Don’t judge, but I kind of first began considering cutting out dairy after reading how Khloe Kardashian lost all this weight by removing dairy (and gluten) from her diet.  After I took notice of that I then started actually recognising that this is a thing many people in Hollywood have done to look and feel their best for ages!  I took notice of other positive reports from people (like Megan Fox and Giselle Bündchen, whose hubby Tom Brady is also plant-based) who had cut out dairy and noticed a difference to how they felt and looked – ultimate babe Margot Robbie even said cutting out dairy cleared up her skin!  …that’s all kind of evidence enough.  But, what’s extra weird is that once you’ve been doing something for a long time, you kind of don’t realise the effect it has on you because you’re so used to things being that way.  For me, it wasn’t until I cut out dairy that I then noticed how I felt after I consumed dairy.. if that makes sense.  For example, the first thing I changed was cutting out my milk in my morning coffee and swapping it for coconut milk.  Well, while I was in the States at one cafe they had no almond/coconut/soy milk, and so I just made an exception and had dairy (shoulda gone Americano, I know, I know).  As I was drinking it, aside from the nasty taste (coco-milk is sooo yummy!) I felt gross – literally my stomach hurt a little bit, a pain that isn’t intolerable, and one that I remember from having dairy many other times before, a little bit of dairy-sensitivity that’s apparently common to loads of people.

It’s just interesting to see how different people respond to cutting out the dairy – if you’re interested you should definitely give it a try!  And for most people it normally isn’t hard to find dairy-free substitutes for cheese and ice cream in New Zealand because companies are making so many incredibly delicious items that are readily available (Little Island, ice cream anyone?!)!

But the reason for today’s recipe is that I wanted to see whether I’d be able to make my own delicious homemade dairy-free ice cream.  So this weekend I dragged my poor friend around literally every store at Westfield Riccarton looking for an ice cream maker.  Can you believe NO ONE stocked them!?  All we could find were additions to pre-existing fancy mixers!  It wasn’t until we were killing time before a movie way later that day and we had a wander through Kmart that I found my very own ICE CREAM MAKER FOR ONLY $50!!!  WHAT A DREAM!  As soon as I got home I put my bowl in the freezer to whip up a luxurious dairy-free ice cream the next day.

There are soo many ice cream flavours I want to try, but because white chocolate raspberry has always been one of my favouritesw this had to be the first!  This ice cream has an unmistakable chocolatey taste, with the perfect pairing of tart raspberries! You’ll be amazed how easy this rich, creamy ice cream is!  This recipe is dairy-free and egg-free, so paleo and vegan friendly!  It’s also SO easy to make!  The one downside is the more expensive grocery item in the mix there; cacao butter but that’s the secret to getting the white chocolate flavour so I feel like it’s worth making an exception in this case!

 

White Chocolate Raspberry Vegan & Paleo Ice Cream

Serves 4

What You Need:

  • ¼ cup cashews (soaked atleast four hours, or overnight)
  • 1 (400ml) can of full-fat coconut milk (I keep a can in the fridge so that it’s extra cold and ready to go for ice cream!)
  • ½ cup (120ml) grated raw cacao butter
  • 3 T maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries

Once your cashews have soaked (I pop mine into a glass jar filled with water and leave them on the bench), drain and rinse them, and place them in a blender with the coconut milk, cacao butter, maple syrup and vanilla.  Blend until creamy and smooth.  Make sure you taste and add more vanilla or sweetener if desired cause it’s all about personal preference.

 

How to do it:

Without an ice cream maker:

Pour the ice cream mixture into a freezer-safe bowl, stir in the raspberries, and freeze for about 3 hours (mixing well every 30 minutes).  Scoop into bowls, serve and enjoy.

 

With an ice cream maker:

Pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions.  You have a couple of options; either just before the ice cream is ready, add the raspberries.  OR do as I did and fold them into the finished ice cream (which worked well!).  Serve immediately, or transfer to a freezer-safe container until ready to serve.  Let the ice cream thaw for 10 – 15 minutes  before serving.

 

 

 

 

 

 

 

Not a pretty picture! But I served our ice cream ontop of a super quick vegan brownie I whipped up! SO yum!

 

 

 

 

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