My ice cream recipe from last week was gone so quickly, I just had to create something new.
Heather Pace is still hosting the SweetlyRaw.com’s Vegan Ice Cream Sundae Challenge, so get your entries in quick! You have until Monday, August 13th – take advantage of the opportunity, and have some fun! The prizes are great, and it’s the perfect time to enjoy ice cream!!!
Well, I decided to submit another entry and enjoy some more delicious homemade raw vegan ice cream. Today’s creation came about because my husband was craving strawberry ice cream – well actually, Neapolitan ice cream. That’s the ice cream that has a brick of three flavors: vanilla, chocolate, and strawberry. I started out with the idea that I would make a raw version of Neapolitan ice cream, but got bored with the idea of making a plain vanilla flavor. So, I whipped out the fresh blueberries and made a super-berry ice cream flavor, along with the strawberry flavor, and then a slightly different chocolate flavor as I combined cacao with carob and mesquite. What a great combination of flavors! To top them off, I made two sauces: a carob chocolate sauce and a strawberry chia sauce. Wow! That was the perfect accompaniment to the ice cream flavors.
Once again, this sundae was a hit with my family and friends. Since I couldn’t come up with a name for this recipe, I had a few of my co-workers come up with names and secretly vote on them. Then I gave my son the top 5 names in the order of votes and let him decide. The person who created the winning name got to have their own personal sundae from me. This made the experience even more fun for me!
Well, enough chit-chat, now for the recipe. Enjoy! And don’t forget to participate in the Vegan Ice Cream Sundae Challenge!!!
Cocoa-Berry Blast Sundae
4 cups cashews ground
1 cup raw agave nectar
1 cup coconut water
½ cup coconut oil
2 T non-alcoholic organic vanilla extract
2 tsp pink Himalayan salt
Combine all ingredients together in a high speed blender, excluding coconut oil, and mix well. Add the coconut oil and blend again until smooth. Divide into three parts and place in tightly sealed containers. Store in the refrigerator for at least 8 hours. Add flavorings and place in freezer for at least two hours until firm.
Coco-Carob Ice Cream:
1/3 prepared Ice-Cream Base (prior to freezing)
2-3 full T cacao powder
2 full T carob powder
1 full T mesquite powder
½ cup coconut water
Place Ice-Cream Base in blender and remaining ingredients. Mix on high until super smooth. Pour into tightly sealed container and freeze until firm (about 2 hours).
Strawberry Ice Cream:
1-1 ½ cups fresh strawberries (stemmed)
½ cup coconut water
drizzle raw agave nectar
1 cup sliced strawberries
Place Ice-Cream Base in blender, and add the first cup of strawberries, agave nectar, and coconut water. Blend on high until smooth. Place cup of sliced strawberries into a container. Pour ice cream mixture over strawberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).
Super-Berry Ice Cream:
1-1 ½ cups fresh blueberries
½ cup coconut water
drizzle agave nectar
3 full T goji berries
2 full T cacao nibs
1 cup fresh blueberries
Place Ice-Cream Base in blender with first cup of blueberries, goji berries, cacao nibs, agave nectar, and coconut water. Blend until smooth with speckles. Place additional cup of blueberries into a container. Pour ice cream mixture over blueberries and lightly stir with a spoon. Use a tightly fitting lid and seal container. Place in freezer until firm (about 2 hours).
1 cup strawberries (stemmed)
½ cup dates (about 10 pitted dates soaked)
¼ cup raw agave nectar
1-2 T chia seeds
Place all ingredients into a high-speed blender and mix until smooth. Store in a sealed container in the refrigerator. The sauce should keep for up to 5 days.
1/3 cup to ½ cup raw cacao powder
¼ cup to 1/3 cup raw carob powder
2 T raw mesquite powder
1 cup maple syrup
1-2 T cold pressed olive oil
1-2 T raw agave nectar
Place all ingredients into a high-speed blender and mix until super smooth. Store in a tightly sealed container, in the pantry for up to two weeks.
Cocoa-Berry Blast Sundae assembly:
1 large scoop Coco-Carob Ice Cream
1 large scoop Strawberry Ice Cream
1 large scoop Super-Berry Ice Cream
2-3 T Strawberry Sauce
2-3 T Coco-Carob Sauce
1 T cacao nibs
1 T goji berries
¼ cup fresh blueberries
large dollop of your favorite vegan whip topping
Assembling the Sundae.
Place ice cream scoops into a serving dish drizzle sauces generously over ice cream. Top with nibs and berries. Add dollop of whip topping and finish with a cherry. This sundae is ready to enjoy! Bon a petit!