Walnut and Cacao Nib Ice Cream with Raspberry Swirl
Based on the My New Roots recipe.
- 1 cup raw, unsalted cashews
- 2 ripe bananas, frozen
- 1/4 cup walnuts, chopped
- 1/4 cup cacao nibs or chocolate chips
- 1/4 cup raspberries, fresh or frozen
- 1/3 cup pure maple syrup (plus more, if needed)
- 1/2 tbsp coconut oil, melted
- 1/8 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.
To make the raspberry purée: place them 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.
To make the ice cream: combine the cashews plus 1/4 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.
Note: The original recipe made double this quantity. If you want to make more, fee free to double all ingredients, except for the vanilla bean (just use one) and the maple syrup (start with 1/2 cup and go from there).
This recipe originally appeared at Climb Eat Cycle Repeat.