Fancy a cooling break with no fuss? This raw ice cream is made in a few minutes with nothing more than a blend of ground nuts and a little sweetener, for a creamy, indulgent dessert that makes a change from the usual.
Raw vanilla and nut ice cream
Share this article
Ingredients
- 2 cups nuts (a mix of Brazil nuts and cashews works very well)
- 1 cup honey
- 1 cup water
- 2 teaspoons powdered vanilla
Method
- Put all the ingredients in a food processor or a powerful blender.
- Blend for a long time, scraping down the sides once or twice, until the texture is perfectly smooth and creamy.
- Pour into a suitable container, cover the surface directly and freeze until completely set.
Tip
Take the ice cream out five to ten minutes before serving to regain a softer, more scoopable texture. If you want an even smoother result, stir it with a fork every forty minutes during the first two hours of freezing.
For ice cream that turns out right every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or keeping an eye on the freezer. You freeze the mixture in its pint, choose the program (ice cream, sorbet, gelato or slush), and in a few minutes the machine gives you a smooth, creamy texture with no ice crystals. It is the appliance we adopted this summer for our plant-based ice creams.
The full range Plant-based oils and spices
11 products
FAQ: your questions about raw vanilla ice cream
What can replace an ice cream maker?
A simple tub and a fork, provided you accept going back to it several times. Pour the mixture into a wide, shallow container, then stir vigorously every forty minutes for the first two to three hours. A powerful processor also allows another method: freeze the mixture in cubes, then blend them at the last moment for a soft-serve texture.
How do you get a creamy homemade ice cream?
Creaminess comes from the small size of the ice crystals, and three things contribute to it: the fat, provided here by the nuts, the sugar, which lowers the freezing point, and the stirring during setting. A very fluid, low-fat mixture will always give a hard block. Blending really thoroughly at the start, until the cream is perfectly smooth, already changes the result considerably.
How do you stop homemade ice cream from going hard?
Keep it in a shallow container rather than a large tub, and lay a film directly on the surface to limit frost. Store it at the back of the freezer, not in the door, where temperature swings recrystallise the water. And always allow a few minutes at room temperature before serving: that is normal for an ice cream with no additives.
Share this article