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Today’s recipe comes as a courtesy of my friend, Marlena. She is a certified clinical nutritionist who specializes in detox, recipe development, and helping people heal their relationships with food and their body. I hope you all enjoy this decadent ice cream, which is not only properly combined, but is also dairy-free, soy-free and naturally sweetened!
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I’m so excited to be sharing with you what is probably my most indulgent raw and vegan dessert recipe of all time! I’ve loved this blog for years, and Megan’s grain-free baking recipes allow me to indulge in a favorite pastime without paying the price that comes with eating grain-based baked goods. Thanks so much for sharing your discoveries, with all of us Megan!
I know how important dessert and rich fare is to enjoying a healthy diet and making it a sustainable lifestyle change. I hope that this recipe will add to your healthier dessert repertoire.
All you need to create this ice cream is a high speed blender. You don’t even need an ice cream maker thanks to the creamy perfection that is cashew butter.
Since this is a pretty foolproof recipe, feel free to adjust the amount of maple syrup, coconut milk, and carrot juice to suit your tastes. You DO want to use the large amount of cashew butter to give it a creamy texture. If you reduce the amount of it, you’ll have a more sorbet – like ice cream, which is still very delicious.
This ice cream is just as rich, if not more rich than dairy ice cream. I hope you love it as much as I do!
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Pumpkin Pie Ice Cream
makes 4 cups
Ingredients:
2 cups cashew butter (raw is best)
1 cup coconut milk (canned or you can make your own)
1 cup carrot juice
1/2 cup maple syrup
2 tbsp vanilla extract
1 tbsp cinnamon
2 tsp ginger
3/4 tsp nutmeg
1/4 tsp clove
Directions:
Combine all of the ingredients in a blender, and blend thoroughly. Pour the mixture into a parchment paper lined loaf pan or a large bowl, then place in the freezer. After about 2 and a half hours the consistency will be perfect. Like a pint of your favorite dairy ice cream after it sits out for a few minutes to thaw.
Because this is so rich, just a scoop or two will probably satisfy you.
Ingredients
- 2 cups cashew butter (raw is best)
- 1 cup coconut milk (canned or you can make your own)
- 1 cup carrot juice
- 1/2 cup maple syrup
- 2 tbsp vanilla extract
- 1 tbsp cinnamon
- 2 tsp ginger
- 3/4 tsp nutmeg
- 1/4 tsp clove
Instructions
- Combine all of the ingredients in a blender, and blend thoroughly.
- Pour the mixture into a parchment paper lined loaf pan or a large bowl, then place in the freezer.
- After about 2 and a half hours the consistency will be perfect. Like a pint of your favorite dairy ice cream after it sits out for a few minutes to thaw.
Nutrition
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Hope you all enjoy!
Can you use the ice cream maker for this?
I make this ice cream all year round because it is so delicious!
This looks delicious and fool-proof, any chance I could sneak it past my kids without them making a fuss?
This was very yummy although it took longer to set for me. I cut down the spices by a quarter and my 2 & 5 year old ate it up.
Can you use a different juice instead of carrot juice?
Probably not because the flavor of carrot juice is so subtle. If you need to substitute I would use almond milk or coconut milk, and add a little bit of stevia for the extra sweetness that the carrot would be lending to the recipe.
Tried this recipe on some dinner guests last Friday. One guest could have no dairy. When I told her we were having ice cream for dessert she was unsure. I told her there was no dairy in it. Everyone loved it! It is very rich, so a little goes a long way. I served it with 2 ginger wafers. It paired wonderfully.
Thanks for all the great recipes.
That’s awesome, Rochelle! So glad your guests loved it!
Yay!