*This post was created in collaboration with Jumprope. The recipe, images, and opinions are all my own.
Ah summer, the time of sunshine, fresh fruit, starry nights full of lightning bugs, cookouts with friends and family, and then also the things I don’t love – endless hot, humid days, hoards of disgusting mosquitos, sunburns, and feeling like you need to take 3 showers a day lol. From June until the beginning of September I basically spend my time going between the AC in my car to the AC in my house because I just cannot handle the heat! It is a good excuse to make a weekly batch of ice cream or popsicles though :).
This vegan ice cream was created in collaboration with Jumprope, and I was able to use their app to film the entire process! If you’d like to check it out click here.
I find that vegan ice cream can very easily be customized to suit different dietary needs. Feel free to skip the cashews or even swap them out for steamed cauliflower- it will still be just as delicious (I add them for texture as they help give the ice cream a bit more creaminess). You can also use any sandwich cookie in place of the Oreos.
Ingredients: (makes about 1.5 quarts)
1/2 cup raw cashews, soaked (see below for instructions on soaking)
1 14oz can full fat coconut milk
1 14oz can coconut cream (I like Trader Joe’s brand, or else you will have to refrigerate the can upside down the night before)
Pinch sea salt
2 teaspoons pure vanilla extract
6-9 drops pure liquid Stevia extract (or 2-4 tablespoon pure maple syrup depending on how much sweetness you like)
15-20 Oreo thins, crushed slightly
1/4 vegan or regular white chocolate chips
1/4 cup dark chocolate chips
1/4 teaspoon coconut oil (divided between the types of chocolate)* (optional to smooth the chocolate)
- The chocolate details can be created in advance by melting the chocolate chips and coconut oil (if using) over a double boiler, or in the microwave (in 30 second bursts) until smooth. Use a toothpick dipped in the melted chocolate to draw the ears and faces onto a piece of wax paper. Allow them to set while you make the ice cream. Placing them in the refrigerator helps to speed up the process.
- To soak the cashews, add 1/4 tablespoon sea salt to a bowl with 1 cup water and add the cashews. Cover them and allow them to sit on the counter for at least 2 1/2 hours. Drain and rinse until the water coming off of them is clear. Set aside until ready to use.
- To make the ice cream base, add the coconut milk and coconut cream (just the cream on top, not the liquid) to a small saucepan and bring to a simmer.
- Transfer the base to a high powered blender and blend with the salt, soaked cashews, vanilla, and sweetener of your choice for at least one minute on high (be careful to watch the lid as you are using a hot liquid).
- Move the ice cream mixture to a heat proof bowl, cover snugly with plastic wrap (I like to place the wrap so it touches the top of the mixture to prevent a “skin” from forming), and place in the refrigerator for at least 4 hours or overnight to cool. If you aren’t going to churn the ice cream you can now transfer it to a heat and freezer safe container (a small casserole dish or baking pan works well). Crush the Oreos and stir them in. Transfer right into your freezer. You will want to stir the mixture every so often for the first few hours so no ice crystals form.
- When you are ready to make your ice cream, transfer it to an ice cream machine and churn following the manufacturer’s instructions. Add the crushed Oreos during the last few minutes of churning (keep in mind that non dairy ice cream freezes in almost half the time of a recipe with dairy).
- Eat immediately for a soft serve like texture, or place in a freezer safe container, and freeze for at least 2 hours to set into ice cream.
- To turn your scoops into cute dalmatians, add the chocolate details, and enjoy! You could also use Oreo cookies broken in half for the ears to simplify :).