CHOCOLATE-CHERRY-CHIP VEGAN NICE CREAM
Dried cherries add a bit of tartness and vegan chocolate chips double the chocolate fun in this dairy-free 'nice cream' recipe.
Provided by Mackenzie Schieck
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.
- Combine soaked cashews, banana, ice cubes, tofu, dates, cacao powder, vanilla extract, and 1 teaspoon soy milk in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.
- Stir in cherries and chocolate chips; pour into a bowl to serve.
Nutrition Facts : Calories 1154.7 calories, Carbohydrate 144.5 g, Fat 65.3 g, Fiber 30.9 g, Protein 26.2 g, SaturatedFat 30.6 g, Sodium 243.1 mg, Sugar 51 g
VEGAN RAW CHOCOLATE CHERRY "ICE CREAM"
I got this recipe off of a website, and it is AMAZING. I am not a vegan or a raw foodie, just looking for healthy alternatives. I use my Vitamix to make this, but you could probably use any blender or food processor. You can also add chocolate chips for texture.
Provided by nickie409
Categories Dessert
Time 10m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop the banana, then freeze solid. Process all ingredients in a blender or food processor until combined into a smooth consistency, similar to soft-serve ice cream. Either enjoy right away or allow to set in freezer until firm.
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CHERRY CHOCOLATE VEGAN ICE CREAM
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5/5 (8)Total Time 25 minsCategory DessertCalories 250 per serving
- 1) Make sure your ice cream maker bowl is frozen cold. 2) Make sure your soy milk is at room temperature - remove it from the fridge if it's not in a shelf stable container.
- Once the ice cream has cooled, transfer it to the ice cream maker bowl and turn it on. Let it do its thing for about 30 minutes, and once you see a pretty firm texture, add the cherries, juice, and the chocolate pieces. Let it mix everything for a few minutes. At this point you can store it in the freezer, or transfer to other containers, such as loaf pans, for easy scooping.
VEGAN CHOCOLATE CHERRY ICE CREAM | THE FULL HELPING
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Cuisine Gluten Free, no Oil, Soy Free, VeganCategory DessertServings 7Total Time 55 mins
- The night before making your ice cream, put the ice cream freezer bowl in the freezer overnight.
- In a blender, blend the coconut milk, 1/2 cup sugar, vanilla, and salt for a full minute. Transfer this mixture to a storage container and refrigerate for 1 hour, or up to 2 days.
- Preheat your oven to 400F. Place your halved cherries onto a parchment lined baking sheet and sprinkle with your remaining 1 tablespoon cane sugar. Roast the cherries for 10 minutes. Stir them on the sheet. Roast them for another 10-15 minutes, or until shriveled and tender but still a little juicy. Allow the cherries to cool to room temperature (you can blast them in the fridge or freezer to speed this up). Give the cherries a rough chop on the baking sheet, so that they're in pieces small enough to churn into your ice cream.
- Prepare your ice cream maker for churning. Pour in the cooled coconut milk mixture. Follow your ice cream maker's directions (my machine takes about 20-25 minutes). Add your cherries and dark chocolate to the machine about 2 minutes before the ice cream is fully churned. The ice cream will momentarily loosen up, but the machine will churn it back to a good consistency quickly. You can also finish churning the ice cream, turn it out into your loaf pan, and add the mix-ins by hand, using a spatula to fully incorporate them.
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