Vegan Treacle Tart Ice Cream
Unlike most of my recent ice creams, this one is conventionally churned. The good news is that it churns up pretty quickly. It also gets firm relatively quickly–about 3 hours or so in the freezer, so you could make it at lunchtime and serve it that evening. Here’s a long pin for you should you want to pin it.Here’s how to make it.
- 1 1/2 cups raw cashews , soaked for 6 hours (I soaked mine in the fridge)
- 1 15 oz can full-fat coconut milk
- 3 Tablespoons melted coconut oil
- 1/2 cup plus 2 Tablespoons date syrup (see Notes)
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 cup of the base
- 2 Tablespoons date syrup
- 10-12 vegan gingersnap or shortbread cookies crumbled into 1/2" pieces
Drain and rinse the cashews.
In the jar of a high-speed blender, combine cashews, coconut milk, coconut oil, date syrup, vanilla and salt.
Blend at high speed until completely smooth and creamy. If you don't have a high-speed blender, blend until it is as smooth as you can get it and the strain through a fine-mesh strainer.
Chill base in refrigerator until cold.
Combine 1/4 cup of the base with the date syrup and set aside in the refrigerator.
Churn base according to manufacturer's instructions.
When base is at soft-serve consistency, add the cookie pieces and churn another minute or so to evenly distribute.
Scrape about 1/3 of the base base into a freezer-safe container.
Add 1/2 of the swirl mixture followed by another 1/3 of the base, the rest of the swirl mix and the last of the base. Take a knife and run it through the ice cream to mix the layers together just a bit for a nice swirl effect.
If you want, press a few more crumbled cookies into the surface of your ice cream. Press plastic wrap directly on the surface of the ice cream and freeze until firm. Allow to temper on the counter for 10 minutes before scooping and serving.
Enjoy, and Harry Potter Halloween!
To Make Date Syrup
Place 30 pitted dates in a heavy bottomed saucepan and combine with 3 cups filtered water and a pinch of salt.
Bring to a boil and allow to boil for 15 minutes, pressing the dates against the bottom and sides of the pan to extract as much sweetness as you can.
Strain through a fine mesh strainer pressing down well on the solids.
Rinse out your pan and return the date liquid to the pan, discarding the solids.
Bring to a boil and then keep at a low boil until it reduce it by 75%.
The flavor should be fairly intense, so if it tastes a bit watery, you will want to reduce it a bit more.
You should end up with 3/4 cups of syrup, and you will use all of it to make this ice cream.
Care to Try Your Hand? Shop This Recipe!
I’ve gathered together affiliate links for some of the ingredients and equipment you’ll need to make this vegan treacle tart ice cream (but of course you can also use them for whatever you need!
How’s that for spooky and delicious ice cream! Enjoy it, even if you’re a non-vegan like me.
And don’t forget to go see Kathy’s recipe for Vegan Mini Treacle Tarts over at Healthy Slow Cooking!
Happy Halloween, everyone!
Thanks for spending some time with me today. Take care, and have a lovely day.
What would you like to do now? Click NEXT to explore some of my other ice cream recipes.