Vegan Raspberry Cheesecake Ice Cream

Did you know it is easy to make your own ice cream at home?  I love making my own, because I can create my own flavors, and pick which ingredients go into it.  The recipe I am sharing with you today is coconut milk based, my favorite ice cream base because it makes it nice and creamy and you won’t even miss the dairy!  I combine it with cashew butter to give it a cheesecake like flavor, then add in fresh raspberries, vanilla and a touch of maple syrup!  It is really delicious, perfect for a hot Summer day!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

Twitter Facebook

Servings: 8 | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: 5 hours

Ingredients

• 1 15 oz can full fat Thai Kitchen coconut milk
• 2 cups fresh organic raspberries
• 1/2 cup Once and Again raw cashew butter
• 1/3 cup maple syrup
• 2 tsp pure vanilla extract
• 1/8 tsp sea salt

Instructions

1. Combine all ingredients in a blender, and blend until smooth.
2. Pour into an ice cream maker, and process according to directions.  Or alternatively, if you do not have an ice cream maker you can pour the base into a bowl, and place in the freezer, whisking every half hour until it reaches the consistency of thick malt.
3. After your ice cream has frozen with either of those methods, pour into a freezer safe container with a lid, put the lid on, and let sit in the freezer for 4 hours or until firm enough to scoop.  If it gets too hard, let sit out 15 minutes before scooping.