Okay I admit I'm going a little ice-cream-crazy this week. People say, as a food blogger, you should always try to offer your readers changing stories to make your blog interesting, so your readers don't get bored. Well. I'm sorry. But you gotta understand - I'm basically living off ice cream these days. Temperatures have climbed to almost 40°C today and even our jumpy, energetic dog Nelson won't leave the house anymore.
So ice cream it is. Everyday. All day. Obviously I do at some point need to think of the repercussions to my health. So in order to ease my conscience I find it helps to make my own ice cream rather than gulping down a ton of additives I bought from the supermarket.
This recipe is inspired by the Minimalist Baker - I love those guys. They come up with a lot of great stuff, especially when it comes to vegan and gluten free alternatives. As usual I changed a few bits and bobs here and there and this is the result.
For the Ice Cream
- 200 g cashews, soaked in water overnight
- 150 g soft dates, pitted
- 1 (400ml) can coconut cream
- 2.5 tbsp coconut oil
- 1 tsp vanilla seeds
- you will need a high speed quality food processor/ blender
- you will need an ice cream machine (or be prepared to churn your ice cream per hand)
The night before
1. In a bowl, cover the cashews with water and let soak overnight.
2. Place the ice cream making bowl in the freezer (check your ice cream maker's manual if you aren't sure whether you need to do this).
For the Ice Cream
3. Toss all the ingredients for your ice cream in the blender and blend until your mix becomes a really smooth batter. This may take a couple of minutes depending on the power of your blender.
4. Set up your ice cream machine according to manual. Pour in the ice cream mixture and churn for about 15 - 30 minutes (again depending on your ice cream machine this can take longer or even shorter - just keep an eye on it). Churn until you get a creamy, thickened ice-cream consistency.
This is where the cookie dough part begins. And you can do this in the meantime while you're ice cream churns.
For the Cookie Dough
- 200 g chunky peanut butter (organic)
- 80 g oat flour (how to make this check out my peanut butter cookie recipe)
- 1 ripe banana, mashed
- 2 tbsp coconut butter
- 1 tbsp coconut oil
- 30 g coconut blossom sugar
This is basically (almost) the same recipe I used for my peanut butter cookie ice cream sandwiches. Again just a few alterations here and there. I might be repetitive in making ice cream these days but I do love to modify my recipes every time I make something new. I'm not that lazy ;-)
5. So for the cookie dough, toss all the ingredients in your blender and blend until you have a smooth, slightly sticky ball of dough. Wrap in cling foil and chill until you're ice cream reaches the right consistency.
Keeping an eye on your ice cream
6. When your ice cream thickens you can start to throw in little chunks of cookie dough. Just form little balls of dough in your hands and toss them in your ice cream machine as it churns.
7. When you think it's done, or you simply can't wait any longer, depending on the texture of your ice cream, you can eat it right away (that's what I did - obviously) or scoop the ice cream in a freezer-friendly bowl or tin, cover with cling foil, and freeze for another 4 - 6 hours to solidify.
8. I also added some vegan rice milk chocolate to my ice cream. You can be creative - just add whatever you like, roasted hazelnuts, dark chocolate, caramel, whatever you feel like.
9. After it's been in the freezer for a while, take it out 15 - 20 minutes before serving to soften.
Thank you to my dear friend from Kilda Nordic Interior for providing these gorgeous bowls. Love them!