Chocolate Fudge Ice-cream
Description
Have you dreamt about making raw vegan ice cream lately but don't own an ice cream maker? Don't despair for we have the recipe for you! When Sarahfae first created this recipe and shared it with her husband he was taken aback by it's rich, creamy, fudge like flavor and consistency. While some raw ice cream recipes call for an ice cream maker, this one does not! All you need is a blender, a mixing bowl, a glass or metal dish and your freezer. Enjoy it for a weekend treat!
Recipe by
Ingredients
Chocolate Fudge Ice-cream Base
1 c AtV Sour Cream*
1/4 c Date Paste
1/4 c Coconut Crystals (also known as Coconut Palm Sugar)
1 Tbsp Cacao Powder
1 Tbsp Vanilla
2 pinches of Salt
*AtV Sour Cream Yields 2.5 cups total
2 Cups Soaked Cashews
2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
1/2 tsp Salt
1 and 1/4 cup Water Total
Methods/steps
Chocolate Fudge Ice-cream Base
2) Pour the Ice-cream base from Step 1. into a glass or metal baking dish. I recommend using a dish that allows the ice-cream base to sit at no more than 1'' thickness --- this allows a quicker freezing time
3) Place your dish with Ice-cream base into the freezer
4) Let the ice-cream sit for 1 hour
5) After 1 hour has passed, remove your ice-cream and stir it evenly, scraping the sides and bottom of the dish
6) Flatten the ice-cream back out and return the dish to the freezer.
7) Repeat the above Steps 2 more times (this means your ice-cream will have a total of 3 hours in the freezer)
Behold, your finished product!
*AtV Sour Cream
1) Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours)
2) Puree all of the above for 2 minutes until you have a thick and oily paste
3) Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
4) Leave everything in your food processor and move on to the next step.
5) While your food processor is “On” proceed to stream in:
6) 1/4 cup of water and puree for 1 minute
7) Proceed to add the rest of your water in 1/4 cup increments
8) Let your processor puree for 30 seconds in between EACH 1/4 cup of water added. This means you will be adding 1/4 cup of water 5 times until you have added the total 1 and 1/4 cup of water that the recipe calls for. Your finished product will be a fairly thin consistency, and it will need time to chill and set in the fridge for at least an hour. After your Sour Cream has chilled it will have thickened into the perfect consistency. Store Sour Cream in an air tight container and it will last for up to three weeks in your fridge. You can also divide it in small batches and it will keep for up to three months in your freezer.
