Fresh Cherry Ice Cream and Blueberry Chip Ice Cream (Vegan)
Argh. As you can see from the photos I chose not to choose. Ha, I beat the system.
When you come to a fork in the road. Take it!
Today I tried to stick a magnet onto the car. It fell right off. What is the word for that sensation.
Let’s invent a word for when you miss a step going downstairs and your stomach flip flops. Lets call it oopsi-daisy. We will add a de- to that word for when the opposite occurs and you assume there is one more step and you make that awkward no-step step at the bottom of a staircase. De-oopsidaisy.
One berry, two berry, pick me a Blueberry !
Hatberry, Shoeberry in my Canoeberry;
Under the bridge and over the dam,
Looking for Berries – Berries for Jam !
Also, since I am on a roll, is there a word for when you pick up something that you think will be light but actually has the gravity of Mars and it doesn’t budge? My Aunt Jette had the opposite sensation when she first met me as a little girl.
This no churn ice cream comes together in under 20 minutes. Toss it in the fridge and go play tennis. Why did I write that? I have never played tennis. Anyway dessert awaits you in a few short hours.
- 1/2 cup raw cashews soaked overnight in water and drained
- 1/2 tbsp coconut oil melted
- 1 tbsp fresh lemon juice
- 1/4 cup banana, mashed ripe
- 1 pinch salt
- 1 cup cherries or blueberries
- 1/2 cup chopped cherries if making the cherry ice-cream
- 1/2 cup chocolate chips if making the blueberry ice-cream
- 3/4 cup aquafaba* from chickpeas see note at bottom of recipe
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract alcohol based
- 1/2 cup granulated white sugar
Soak your cashew in water for at least 8 hours. If you have never soaked cashews before you will think they have gone off because they get a bloated water logged appearance. All is well. Continue.
Place your eventual ice cream container into the freezer to get it nice and chilled. I use a metal bread pan.
In a food processor or blender puree the cashews, coconut oil, lemon juice, salt, banana and the 1 cup of cherries or blueberries until smooth.
You want is totally smooth. I run it between my fingertips and if I feel grit from the cashews, then I process some more.
Place the berry/cashew puree into the freezer or refrigerator until your aquafaba is ready.
Place the cool aquafaba and cream of tartar into the spotlessly clean bowl of a stand mixer fitted with a balloon whisk attachment and whip on high until stiff peaks form. This will take anywhere from 5 -10 minutes. Add the vanilla extract and whip another minute. Slowly add the sugar 1 tbsp at a time to the whipping bowl. Whip at least 30 seconds between additions.
Once all the sugar has been added beat 2 more minutes to breakdown the grains of sugar. You should have stiff peaks. Turn off the mixer.
Into your bowl of whipped aquafaba very gently fold in the blueberry/cashew or cherry/cashew mixture.
If you are making the cherry ice cream now is the time to fold in 1/2 cup chopped cherries. If you are making the blueberry fold in the chips now.
Scoop the mixture into your chilled container, cover, and place in freezer.
Wait about 6-8 hours. I've been known to eat it sooner and it is like a semi-freddo and quite delicious.