This pretty looking ice cream is totally dairy free and loaded with antioxidants. It’s thus a very healthy sweet treat that wouldn’t trouble your gut. Unlike store bought vegan frozen desserts, this ice cream is made from whole foods and thus no adulterants or over food processing is done. Do give it a try and thank me later!
How I developed this recipe-
As I have already mentioned in my previous posts, being lactose intolerant myself I have felt bad whenever I get occasional cravings for ice creams. I have tried different ways to fix this by trying out different store bought vegan ice creams, but sadly most of them were more processed than the dairy ones and hence bad for gut.
It’s that what made me try vegan ice cream recipes following cook books and recipes from google and only a few healthy ones turned out good. I still had to work on scoopability and creaminess of the ice cream and I guarantee you that this recipe here is a winner!
What’s special about the recipe-
Super healthy & high protein-Apart from the main flavours of superfoods matcha and black sesame in this ice cream, this one is higher in protein with the addition of lots of cashews and coconut cream. This combination helps in the scoopability, creaminess and adds great flavour to the ice cream. And another great thing about this is it’s refined sugar free.
Easy & yummy- Unlike most of the vegan ice creams out there, especially the healthier ones, this recipe is a perfect balance of flavour, consistency and has no weird aftertaste.
What you’ll need-
1 cup cashew nuts, soaked overnight in water
1 cup coconut cream
1 teaspoon vanilla extract
1/4 cup hot water
Half cup +1/4 cup brown sugar
2 tablespoons fine matcha powder
3 tablespoons black sesame
How to make-
First, to make the black sesame brittle, heat 1/4 cup brown sugar under low flame in a sauce pan and add the sesame seeds when the sugar is fully melted. Turn off the heat when the sugar reaches sticky caramel consistency. Pour onto a greased tray and flatten it out so that it cools down to a breakable brittle mass.
Mix the hot water with half cup brown sugar and stir it slowly under low flame just to the point when the sugar has completely dissolved. Turn off the heat and let it cool.
Add the cooled down sugar mixture, vanilla, coconut cream, cashews and matcha to a blender/mixer jar and process it on medium power until it becomes fluffy and creamy with no lumps or bits of cashews left.
Chill this in the refrigerator for 1-2 hours.
Break your brittle mass into small bits.
Churn it in your ice cream maker for 15 minutes and fold in the brittle bits.
Transfer this into your ice cream tub and sprinkle some sesame brittle bits on top.
Freeze it for ~1-2 hours- until ready to scoop out and serve.
Notes, Tips and Suggestions–
. You could create your own favourite flavours of ice cream by omitting matcha and adding in other substitutes like strawberry compote, chocolate etc. But I highly recommend you to try this flavour!
. The consistency of the ice cream depends on the cashews and coconut milk. So make sure you follow the ratios right.