Raw Blueberry Almond Crunch Ice Cream – and Thank YOU!
Before I get into today's recipe, I want to say a huge thank you to everyone who shared their experience with iron deficiency and what has worked for you! I appreciate it - you all had such fantastic information. I look forward to keeping you in the loop on my healing journey, and please do let me know if you have any other suggestions on what has worked for you. There are still 2 days to enter the Pranin giveaway.
Summer is in full swing and I LOVE it! I'm a beach bunny at heart and even though I don't live on the lake anymore (I grew up in Northern Ontario with a lake in my back yard), I live 5 minutes from the ocean so I've been at the beach almost every day lately in one form or another: suntanning, swimming, a walk, or a picnic. What's your favourite part of this season?
To me, nothing says summer like creamy cooling ice cream and today I'm sharing a recipe that I love from my e-book, Ice Cream in the Raw. It combines a blueberry almond ice cream with a coconut almond crunch and here I've also topped it with some blueberry sauce. I added a few bananas to half the batch as well to switch it up because I had some ripe ones needing to be used up. Feel free to try this recipe with strawberries as well!
Raw Vegan Blueberry Almond Coconut Crunch Ice Cream
Blueberry Ice Cream
2 1/2 cups blueberries
1 1/2 cups water or fresh raw almond milk*
1 cup cashew pieces**
1/2 cup pure maple syrup
1 1/2-2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
2 tablespoons melted coconut oil
Make sure that all ingredients are room temperature (nothing chilled). Blend all everything except the coconut oil in a high speed blender until very smooth. Add the oil and blend again to incorporate. Chill the mixture in the fridge for at least 6 hours and then process in an ice cream maker according to the manufacturers instructions. See below if you don't have an ice cream maker.
*Add the almond milk for a lighter shade of purple and also to give a touch more flavor.
**Make sure it's a very full cup.
You can use frozen berries but make sure to measure them and then thaw completely before blending. If they're still cold it will cause the coconut oil to firm and the mixture won't be as smooth.
If you don't have an ice cream maker, simply pour the mixture into a shallow container, place in the freezer. Start checking periodically after 4 hours to get it at the perfect semi-frozen consistency to eat.
Almond Coconut Crunch
This is great sprinkled on any other ice cream, pudding, smoothies, or as a sweet crunchy snack!
1/2 cup dried shredded coconut
1/3 cup chopped almonds
2 tablespoons maple syrup
1/2 teaspoon almond extract, optional
3 tablespoons coconut oil (or coconut butter)
Toss all ingredients together. Spread a thin layer on a parchment paper lined tray and set in the freezer until firm, at least 30 minutes. Break into little chunks and fold into the ice cream at the end of churning it (saving some for the top as well) OR if you just put the mixture into the freezer, sprinkle bits on top before eating.
Blend some blueberries with a few dates and lemon juice, to taste
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Wishing you all a wonderful week xo
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