No-Churn Chocolate Raspberry Ripple Ice Cream (Vegan)

This no-churn chocolate raspberry ripple ice cream is made with a banana cashew base, and no ice cream maker is required!

I know what you’re probably thinking. I just posted a recipe celebrating fall flavours, and a few days later, I’m back with an ice cream recipe? In my defense, I created this recipe in August. And if my habits are like anybody else’s, colder temperatures outside don’t suddenly mark the end of ice cream season.

My parents used to own an ice cream machine. I have fond childhood memories of making a Canadian Living maple walnut praline ice cream recipe with my mom almost weekly throughout one particularly muggy Ottawa summer. Eventually, my parents downsized and the old 90s model Cuisinart ice cream machine didn’t make the cut. I cried when I had to say goodbye to that beloved ice cream maker, but I got over it pretty quickly when I moved to British Columbia and tasted my first Cold Comfort treat.

When I made the decision to stop eating cow’s dairy a few years ago, I filled the void with store-bought and artisinal vegan ice cream treats. Though delicious in their own right, I knew that a healthier, more economical way was possible in my own kitchen- sans ice cream maker (who the heck has space for one of those?).

A girl’s gotta do, gotta do, what a girl’s gotta do. -Jill Barber

Necessity is the mother of invention, folks. Sticky summer heat + intense cravings for chocolate and berries resulted in this lavish and divine dessert that just so happens to have a number of redeeming qualities. Think magnesium from cashews and raw cacao powder, potassium from bananas, and antioxidants from raspberries. Plus, this ice cream is so satisfying that it’s almost impossible to over-eat. I have found just one scoop to be sufficient (and that’s coming from a girl who needs at least two scoops of Coconut Bliss).

This ice cream is so easy to make, it’s almost ridiculous. The only special equipment that you need is a high speed blender, a food processor, and a loaf pan.

You start by soaking some cashews.

Next, you drain them and add them to your blender with some maple syrup, filtered water, vanilla extract, and sea salt.

Then, you process some frozen bananas, coconut oil, and raw cacao or cocoa powder.

Add the cashew mixture to the banana mixture and process until very smooth.

The final step is making a quick raspberry chia jam that you swirl into the ice cream right before freezing.

The hardest step is waiting 4 hours for your ice cream to firm up in the freezer.

And then, ding! Just like that, your ice cream (and hopefully, your day) is made.

Wawaweewa!

Dreams really do come true.

 

No-Churn Chocolate Raspberry Ripple Ice Cream 

Notes:

1. You can make the raspberry chia seed jam ahead of time. You will have extra, which can be used on toast or oatmeal.
2. You will need to soak the cashews in cold water for at least 4 hours, or in boiling water for 1 hour, before proceeding with the recipe.
3. This ice cream is best when enjoyed the day that it is made. Because it is not churned, it hardens a lot when kept in the freezer for beyond 24 hours.

Ingredients: 

Raspberry Chia Seed Jam:

• 2 1/2 cups raspberries (fresh or frozen)
• 3 tbsp pure maple syrup or coconut sugar
• 2 tbsp chia seeds

Ice Cream:

• 2 cups raw cashews, soaked (see note, above)
• 1/2 cup filtered water
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt or pink Himalayan salt
• 4 frozen bananas
• 1 tbsp virgin coconut oil
• 1/3 cup raw cacao powder or cocoa powder

Instructions: 

1. Make the raspberry chia seed jam: In a medium saucepan, combine the raspberries and syrup or sugar over medium heat, stirring frequently. Bring to a simmer and turn down heat to low. Continue stirring until mixture has reduced slightly, about ten minutes. Stir in chia seeds and set aside to cool.
2. Make the ice cream: Drain the cashews through a fine mesh sieve. Add the cashews to a high-speed blender, along with the water, maple syrup, vanilla, and salt. Blend on high until very smooth, stopping to stir as needed. This may take 2-3 minutes, so be patient!
3. Place the frozen bananas, coconut oil, and raw cacao or cocoa powder in a food processor. Process until the mixture achieves a ‘soft serve’ consistency.
4. Pour the cashew mixture into the food processor and blend everything together until very smooth. 
5. Pour the ice cream mixture into a standard loaf pan. Pour 1/2 cup of raspberry chia seed jam over top and swirl into the ice cream with a butter knife.
6. Place on a flat surface in the freezer for 4 hours, until completely firm.
7. Remove from the freezer 5-10 minutes before serving to allow ice cream to soften slightly.
8. Leftover ice cream can be stored in an airtight container in the freezer for up to one month; however, it will harden and crystallize considerably. I would recommend using it in a raw vegan milkshake: combine 1 cup of ice cream with enough non-dairy milk to achieve a creamy consistency in a blender and blend until smooth.

 

If you make this recipe, post a photo to Instagram and tag it @upbeet.kitchen and #upbeetkitchen!