Ice cream was the last thing I wanted to give up when I switched to a plant-based diet, but it was actually pretty to easy to abandon the dairy dessert with vegan ice cream to lean on.
Even six years ago there were several very decadent choices, but now there's so much more, including extra rich and creamy flavors made with cashew milk!
Unfortunately, they're still full of oil, salt, and refined sugar, so now, it's only a couple times a year that I'll have a store-bought vegan ice cream.
What I'm really loving this summer is making my own plant-based ice cream! A few years ago, I made a Strawberry Coconut Gelato. It's very tasty, but I feel like I'm taking it to the next level now.
Today's ice cream is not overly sweet.
It's super creamy from raw nuts.
And the lime juice and cacao powder will keep you coming back bite after bite.
Also, I want you to know that you do not need an ice cream maker to make it from scratch. You can either enjoy it as a soft serve right out of the blender or as firm ice cream after it has time in the freezer.
Ok, that's enough talk. It's time for you to check out this Blueberry Ice Cream with Lime and Cacao.
You might want to add the ingredients to your grocery list right now. ;)
By Chef Katie Mae
Makes 4 cups | Ready in 5 minutes, not including freeze time | Stores 1 month in freezer
If you want a little more texture to your ice cream, use a food processor and process until your desired consistency. Even with a high-processed blender, you may notice a little bit of gritty texture from the nuts.
I personally like this, but if you want to avoid the grittiness, you can either soak your nuts up to 8 hours beforehand or substitute a nut butter. The ratio is ¼ cup of nut butter for every ½ cup of nuts being replaced.