Raw Recipes

Brazil-Nut Vanilla Ice Cream

Posted on May 28 2013 | (9) Comments
Category: Raw Dessert and Snack Recipes

Brazil-Nut Vanilla Ice Cream
  • 2 cups Brazil Nut Milk, unsweetened
  • 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
  • 1/2 cup honey or agave nectar
  • 2 teaspoons vanilla extract
  • 2 vanilla beans, seeds only
  • 1/8 teaspoon salt

Pour 1/2 cup of the Brazil Nut Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Brazil Nut Milk and all of the honey, vanilla extract, vanilla bean seeds, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions.
Brazil Nut–Vanilla Ice Cream tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.
 


Previous Comments

On September 25, 2013 .(JavaScript must be enabled to view this email address) said...

This sounds so good…my son has skin issues and I know that brazil nut is great for that, but he wont have any nuts neat, so i’m trying to incorporate them into my cooking. Unfortunately he is severely allergic to cashews and peanuts, so is there any substitute here for the cashews? Wont brazil nut milk on its own suffice?

On September 25, 2013 .(JavaScript must be enabled to view this email address) said...

Hi there!

You can totally just use Brazil Nut Milk on its own—it will just be a less rich ice cream. Or you can replace the cashews with blanched almonds, more soaked cashews, or soaked macadamia nuts. I hope you love the ice cream!

On October 19, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Jennifer, thanks for this recipe. I am very interested in raw food desserts because they have the goodness of the traditional desserts without any of the bad stuff… I was wondering if you could just freeze the whole thing without using an ice cream machine (because I don’t have one)?

On October 19, 2013 .(JavaScript must be enabled to view this email address) said...

Yes, it should be fine to freeze it in a glass baking dish, then let it thaw about 15 min. before serving so you can scoop it out. Let me know how it turns out!

Jenny

On February 03, 2014 .(JavaScript must be enabled to view this email address) said...

Do I need a special blender to blend the cashews smooth?

Thanks

On February 04, 2014 .(JavaScript must be enabled to view this email address) said...

Hi Michelle,

A Vitamix is great, also the Kitchenaid KSB blenders and the Oster Classic. But most high-quality blenders should work. Just blend on high until smooth.

Jenny

On September 13, 2014 .(JavaScript must be enabled to view this email address) said...

made this…it was crazy good and so easy to make. thank you for the recipe. it does get pretty hard in the freezer the longer you let it sit in there, but just let it set out for a few minutes to soften and good to it. This is one of my staple vanilla ice cream recipes.

On September 14, 2014 .(JavaScript must be enabled to view this email address) said...

Hi Charlene,

So glad you loved the ice cream! Yes, just let it set out a bit before serving and it’ll soften.

Jenny

On October 31, 2014 .(JavaScript must be enabled to view this email address) said...

Hi there, nice post. Good to visit your site.


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