Vegan Coconut Ice Cream with Raspberry Swirl
Adapted from Apartment 2B Baking Co
| Yield: 1 quart | Time: 6 hours (includes chilling) |
Begin by making the raspberry swirl. On the stovetop combine all ingredients for raspberry swirl in a saucepan. Cook on medium heat for about 5-7 minutes until slightly thickened. Let cool completely.
Meanwhile make the ice cream base. In a blender combine drained cashews with a ½ cup water and puree until very smooth. In a small saucepan combine the sugar with ¼ cup water and cook until sugar has dissolved. Remove pan from heat and whisk cocoa butter, coconut oil and salt until all ingredients are melted and smooth.
Add the sugar mixture and vanilla extract to the blender with the cashews and blend until smooth. Refrigerate this mixture until cooled completely, then churn in an ice cream machine according to manufacturer's instructions. Spoon ⅓ of the ice cream into a freezer safe container, dollop 2 tablespoons of raspberry compote over the top and swirl with a knife. Repeat with more ice cream and compote until you have used up all of the ice cream. There may be some raspberry compote left over, that is ok. Cover and freeze until firm, at least 4 hours.
½ pound fresh or frozen raspberries
½ cup sugar
Juice of ½ lemon
½ cup raw cashews, soaked overnight
1 cup sugar
½ cup cocoa butter
3 tablespoons coconut oil
¾ teaspoon kosher salt
1 ¼ cups full fat coconut milk
2 tablespoons vanilla