This week has brought a solace from the blazing summer heat. I couldn’t be more thankful. With the summer months comes a constant desire for fresh food and sweet frozen treats. I must admit, ice cream is one of my guilty pleasures. As a child, we always had ice cream every night for dessert and our deep freezer was always stocked with additional half-gallons in everyone’s favorite flavors. As a high school and college student, I worked at a regional ice cream shop and never grew tired of the delicious flavors. This year I was tempted to buy an ice cream maker for the season, but decided to create a recipe that was no-churn and vegan.
Keep on reading for the full recipe!
Coconut Raspberry Chip Ice Cream
Yield: 2 loaf pans
Ingredients
- 2 cans coconut cream
- 1 C almond milk
- 3 T melted coconut oil
- 1/2 C agave nectar
- 1 t vanilla extract
- pinch sea salt
- 1 T arrowroot powder
- 1/2 bar vegan, fair-trade, organic dark chocolate (I get mine from Trader Joe’s)
For the raspberry swirl:
- 1 small container raspberries
- 1 T agave nectar
Directions:
Combine coconut cream, almond milk, coconut oil, agave nectar, vanilla extract, salt, and arrowroot powder with a mixer or blender. (Mixers are best, unless you own a high quality blender.) Mix starting on low and move to high, until there is a slight layer of air bubbles on the mixture. Divide mixture and pour into two bread loaf pans. In a blender, add raspberries and agave nectar. Blend and drizzle into both loaf pans. Swirl with a butter knife. Finely chop dark chocolate. Add to each loaf pan of ice cream. Mix in with butter knife. Place in freezer for 2-3 hours or until frozen. Store in covered container for up to 2 weeks. Enjoy!
What are some of your favorite summer treats?