CASHEW TAHINI ICE CREAM WITH ROASTED HAZELNUTS (SUGAR-FREE, VEGAN)

I've been brainstorming up an ice cream recipe for a couple of weeks now, and after watching my husband consume almost 3 containers of Ben & Jerry's this week, I decided that the time had come to  end the torture and try it out. I successfully made two kinds this weekend, and the one I'm sharing with you today is actually a bastard child of Ricki's cashew cream that is used in her Rutabaga Gratin which I so dearly love. (A variation on that recipe is soon to come as well.) I do not own an ice cream maker, so the texture of this is not exactly true to form, but it satisfied my cravings perfectly, and if you have experience using an ice cream maker, I'm sure you would know what to do to modify this for your appliance. Another option is to follow Ricki's non-ice-cream-maker ice cream instructions here, which I will most likely try in the future. This layered dessert reminds me of a more refined version of Friendly's peanut butter ice cream, which I so dearly loved as a child. It only makes about 2-3 servings, but as I have so little self control when it comes to sweets, I find it in my favor to make small batches so that I don't overdo it. My cravings perfectly coincided with the SOS Challenge this month, January's ingredient being coconut oil.

CASHEW TAHINI ICE CREAM WITH ROASTED HAZELNUTS

1 3/4 CUP UNSWEETENED HEMPMILK
1 CUP RAW CASHEWS
1/2 CUP TAHINI
2 TBS COCONUT OIL, MELTED
1/2 TSP VANILLA POWDER
1/4 TSP STEVIA POWDER
PINCH OF SEA SALT
ABOUT A 1/2 CUP COARSELY GROUND ROASTED HAZELNUTS

PLACE CASHEWS IN A BOWL. IN A SMALL SAUCEPAN, SLOWLY BRING HEMPMILK TO A BOIL, STIRRING REGULARLY, AND THEN POUR OVER THE CASHEWS. SOAK FOR 30 MINUTES. IF USING A BLENDER, POUR MILK, CASHEWS, TAHINI, SEA SALT, VANILLA POWDER & STEVIA IN, AND BLEND UNTIL CREAMY. MELT THE COCONUT OIL AND POUR IN WHILE BLENDING. IF USING A FOOD PROCESSOR, STRAIN THE MILK INTO A BOWL, PUT THE CASHEWS INTO THE PROCESSOR, AND SLOWLY ADD THE MILK, TAHINI, AND OTHER INGREDIENTS AS IT GETS CREAMIER. TAKE 2 GLASS JARS OR CONTAINERS OF YOUR CHOICE, AND SPOON THE CREAM IN, ALTERNATING WITH LAYERS OF THE GROUND HAZELNUTS. EACH JAR WILL BE ABOUT 1/2-3/4 FULL. SEAL AND FREEZE. IT SHOULD BE READY TO CONSUME IN 2-3 HOURS, OR YOU CAN FREEZE AND THEN THAW FOR ABOUT 20 MINUTES AT ROOM TEMPERATURE.

6 comments:

Ricki said...

What a fabulous use of that creamy sauce (I love the "bastard child" comment!) ;) I'm like you when it comes to sweets, so this amount would be great for me, too. Thanks so much for this creative submission to the SOS this month! :)

KRIS said...

Ricki, coconut oil is so wonderful to cook with, if I find the time to put it together, I'm sure that I will have some more submissions this month! Thanks for the opportunity to share it.
Courtney, no doubt that I will serve you more in the near future. I'm about to polish it off tonight.

Kim - Affairs of Living said...

This looks fabulous! I am always a sucker for ice creams, and this one sounds wonderfully decadent and flavorful. Yummy! thanks for your submission :) Good luck on winning the coconut oil! xo

Romantic Dinner said...

Wonderful your recipe and very beautiful detail in your post . good idea for recipe. thanks for nice information shared.

Romantic Dinner

KRIS said...

Kim, wow, sorry for the late reply! Thank you so much for the comment. I recently tried Ricki's method of freezing and then whipping it in a food processor, and it was phenomenal.
RD, thank you so much for your kind feedback. It means a lot to me! Happy that you found my page.

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