Ingredients
Scale
For Raw Vegan Vanilla Ice Cream
- 2 c. raw unsalted macadamia nuts or cashews, soaked for 2+ hours, drained
- 2 c. water
- 1 c. (approx.18) Medjool dates, soaked for 2+ hours and drained
- 2 Tbsp. coconut oil (optional, for that smooth texture)
- 1 tsp. vanilla extract
- pinch of sea salt
- *This will be divided into thirds for the strawberry and chocolate ice cream base.
For Raw Vegan Strawberry Ice Cream
- 1/3 of vanilla ice cream base
- 1 c. frozen strawberries
For Raw Vegan Chocolate Ice Cream
- 1/3 of vanilla ice cream base
- 1/2 avocado
- 2 Tbsp. raw cacao powder (or regular cocoa powder)
- pinch of sea salt
For the Rest:
- 2 bananas, peeled and sliced in half
- Raw vegan fudge
- Raw vegan caramel sauce
- Raw whipped cream
- chopped nuts of choice
- cherries for topping
- sprinkles (optional)
Instructions
- In a high-speed blender (you need this), blend together the ingredients for the vanilla ice cream base until smooth. You want this to be on the thick side but not too thick like nut butter. It should whip up in the blender with some ease. Add 1 tablespoon at a time to attain the right consistency.
- Place 1/3 of the mixture into a container and place in the freezer.
- For the chocolate ice cream: Add 1/3 of the vanilla base, cocoa powder, avocado and salt together in the blender until smooth. Place into a container and place in the freezer.
- For the strawberry ice cream: First rinse out the blender. Add the remainder 1/3 vanilla ice cream base along with the frozen strawberries and blend until smooth. Place into a container and chill in the freezer.
- It should take about 2-3 hours for the cream to set. You will get 2 very large scoops of ice cream per flavor. Top with all the goodies your heart desires.
Nutrition
- Calories: 3879
- Sugar: 219g
- Sodium: 579mg
- Fat: 291g
- Saturated Fat: 47g
- Unsaturated Fat: 35g
- Carbohydrates: 339g
- Fiber: 60g
- Protein: 47g
- Cholesterol: 105mg
