Oh man, this recipe is trouble. With the warm weather approaching, this recipe could be double trouble.
No eggs… no cream… no ice cream maker… no weird ingredients you can’t pronounce…
The ice-cream base is made from cashews and bananas, pureed in a blender until they are creamy and smooth, then sweetened with pure maple syrup.
Walnuts and chocolate are added, because that seems like the right thing to do.
An even better thing to do? Swirl in raspberries.
Pour everything into a glass or metal container, pop into the freezer, and in about 4 hours, you have the most delicious no-churn ice cream!
The recipe requires a bit of planning ahead, as you need to soak the cashews in water for at least 4 hours, and the bananas must be frozen as well. Five minutes of prep, the night before you want ice cream, will do just fine.
This ice cream is unbelievably tasty, and the options for flavour combinations are endless! I have a feeling this recipe will be making an appearance many times over the coming months.
- Serves: 3 cups
- Serving size: ½ cup portion
- Calories: 275
- Fat: 14.2 g
- Saturated fat: 4.2 g
- Carbohydrates: 34.8 g
- Sugar: 23 g
- Sodium: 13 mg
- Fiber: 2.4 g
- Protein: 5.2 g
- Cholesterol: 1.4 mg
- 1 cup raw, unsalted cashews
- 2 ripe bananas, frozen
- ¼ cup walnuts, chopped
- ¼ cup cacao nibs or chocolate chips
- ¼ cup raspberries, fresh or frozen
- ⅓ cup pure maple syrup (plus more, if needed)
- ½ tbsp coconut oil, melted
- ⅛ tsp sea salt
- 1 vanilla bean, scraped
- Soak the cashews in water for at least 4 hours, or overnight. Drain and rinse. Chop the bananas into chunks and place into the freezer, at least 4 hours before making the ice cream, or overnight.
- Place the raspberries into a small sauce pan and gently simmer, breaking them down as they cook. Once the raspberries have been mashed up and reduced, remove from heat and allow to cool.
- Combine the cashews plus ¼ cup water in a blender and purée until completely smooth.
- Add in the frozen banana pieces, maple syrup, coconut oil, walnuts, cacao nibs, sea salt.
- Cut the vanilla pod down the centre and scrape the seeds into the blender.
- Blend mixture together until smooth and well-combined.
- Taste for sweetness. Once the ice cream freezes, it will not be as sweet as it tastes now, so if necessary, add a bit more maple syrup.
- Transfer the mixture into a glass or metal container. Pour the raspberry purée on the ice cream, using a knife to swirl the purée into the mix. Place into the freezer for at least 4 hours.
- To serve, let the ice cream soften on the counter for 5 or 10 minutes to make it easier to scoop.