I’ve been messing around with Raw Ice Cream for a while now. It is one of the few dishes that I’ve been disappointed in the overwhelming majority of Raw Versions. Banana Ice Cream doesn’t do it for me – I find the texture weird and oogey. Yes that’s a word. Butters said it when he touched Wendy’s fake boobs in the classic South Park episode Bebe’s Boobs Destroy Society. So there.
I don’t have an Ice Cream Machine, so the ingredients need to make the consistency perfect. Most Blender Ice Creams I’ve had worked decently as a soft serve, but then crystallized too much when put in the freezer for long periods of time. Then they take a long time to defrost, and the consistency isn’t as creamy as proper Ice Cream is. So when I finally figured out a Raw Ice Cream Recipe that both served well instantly as a soft serve, and straight out of the freezer, I was freakin’ ecstatic. Shout outs to Fragrant Vanilla Cake and Nouveau Raw for steering me in the right direction.
I usually let this delectable Raw Ice Cream sit for a couple minutes before serving it, but it is servable (I think I made up that word though because Word doesn’t like it) immediately. Which is of paramount importance when it comes to Ice Cream.
So make this, try not to eat it all as a soft serve, and be amazed at how close it is in texture and creaminess to traditional dairy ice creams right out of the freezer.
Raw Mango Ice Cream Recipe
¾ cup Cashews (soaked)
½ cup Young Coconut Meat (frozen)
½ cup Mango (cut into squares and frozen)
¼ cup Honey
¼ cup Coconut Oil
2 Vanilla Beans
a Pinch of Salt
It’s funny, it seems like the answer is often found in simplicity.
- Cut and Measure coconut meat and mango the night before so they are fully frozen. Put into tupperwares pre-measured so that you don’t need to measure them again once you take them out of the freezer. This way you maintain as much of the coldness as possible.
- Blend all ingredients except the Frozen Mango and Coconut Oil until smooth and creamy.
- Add the coconut oil and blend just until incorporated. Coconut Oil can separate if over-blended, hence why it is often added at the end of recipes.
- Add the Frozen Mango and blend until smooth and creamy.
- Eat as soft serve immediately and/or put in freezer to solidify and develop a traditional ice cream texture.
The Soft Serve Version
- I forgot to check the ice cream periodically to test how long it takes to get the best consistency – Doh! But I tried it after 8 and a half hours in the freezer and it was superb. There is probably a time before then when it will be absolutely perfect – just before it has reached the fully frozen texture.
- The fully frozen texture is still awesome, but the ice cream is a bit creamier and has a better mouth feel if let to sit for a couple minutes before eating.
- You can use the ratios of nuts, coconut meat and flavoring fruits to make all sorts of different flavored ice creams. Depending on the consistency of the flavoring fruit you’re using, you may have to mess around with the ratios. Of Course, Durian would make the best Ice Cream!!!!
And the Frozen Version – Warning : Do Not Leave in Reach of Young Children !!!!
I hope you enjoy the recipe and wish you a very merry Mango Season full of lots of Freeshin’
Spinach over Chicken