Dairy Free/ Dessert Recipe/ Egg Free/ No added sugar

Home made vegan ice cream

Its been a while in the making but I think I have finally started to master the art of making home made vegan ice cream. Since discovering the wonders of Booja Booja Ice Cream earlier this year I have been on a mission to make my own version.

For those of you have tried vegan ice cream of this nature its main base is nuts, more often than not cashew nuts and the process to make the  home made vegan ice cream is really straight forward.

For my recipes so far I have always used cashew nuts as the basis (but I will be trying other types of nut soon so watch this space) as this is what is used in all Booja Booja Ice Cream.

For the basis of the ice cream you need a ratio of 1:1 nuts and water, and the key to the ice cream is how the nuts are processed.

How to make home made vegan ice cream

In a blender place a large mug of cashew nuts (about 200g), then pulse initially to break up the nuts. After a few pulses put the blender on constant for a few minutes. The nuts slowly break down so that they end up in tiny pieces so that when pressed with your finger they are almost paste like. This is when they are ready, if you are not sure then blender for longer as more pulsing will ensure the ice cream is not bitty.

In a jug add a mug of filtered water  (same volume of water as nuts). Whilst blending the nuts slowly slowly add the water to the mixture – the slower the better. After a about a third of the water the mixture will change to almost cream like, and then become more watery as the rest of the water is added. Once 1/2 the water is added give the mixture a stir with a spatula to make sure everything is combined and then carry on blending and adding the water until all the liquid is added. You will then have a watery cashew tasting mixture. This is when the fun starts.

Once the nuts and water are blended you can start to flavor your home made vegan ice cream. So far I have tried raw cacao (choccy style) and today raspberry, both are delicious. For my raspberry version I added a punnet of frozen raspberries and a two big squeezes of Agave Nectar, then blended to combine. At this stage taste to check for sweetness and flavouring  as one point to bear in mind is once the mixture freezes the tastes are weaker so over flavour slightly at this stage, else the mixture can end up tasting just of cashew nuts.

Amazing what you can do with some nuts and a few berries

Amazing what you can do with some nuts and a few berries

Once the mixture is ready, place in a bowl and in the freezer for 10 mins. This puts it at a good tempurature before you add it to your ice cream maker. After 10 mins remove from the freezer and place in your ice cream maker mine takes 30 to 40 mins and then its home made vegan ice cream Mr whippy style. I like to have a sampling at this stage and then add the ice cream to a few small tupperware containers (each being the size for one large portion), this way you can easily get them out of the freezer as individual portions to slightly defrost (say 10 mins) before eating and they are less likely to go icey.

NB. If you give my home made vegan ice cream a try not in an ice cream maker, let us know how you get on.

Straight from the ice cream maker dairy free raspberry icecream

Straight from the ice cream maker dairy free raspberry icecream

It still amazes me that I can make ice cream from nuts – healthy, delicous and just yummy. I will update with some more home made vegan ice cream recipes soon…I am thinking perhaps apple and cinnamon might be good?

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  • Reply
    May 30, 2010 at 11:57 am

    Hi, this recipe sounds amazing! I don’t have an ice cream maker though, so would you be able to suggest an alternative to this step of the recipe?

    Thanks x

    • Reply
      June 2, 2010 at 5:57 pm

      Olivia… you can make this recipe using traditional technique for making ice cream. The most important step is to ensure you grind the nuts into a paste to ensure a smooth textutre. Once the ice cream mixture is prepared.

      Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your ice cream mixture into it.

      After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

      Continue to check the ice cream mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

      Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.

      Let us know how you get on.

  • Reply
    June 22, 2011 at 6:41 am

    Hi I’ve been trying to make a booja booja type icecream for a little while but I’ve not been able to get the nuts really smooth. I had soaked the cashews before grinding, do you think grinding them dry is the answer? Also is a food processor or a blender best to get a really smooth texture? My icecream tastes nice it’s just very gritty!

  • Reply
    December 4, 2011 at 10:38 pm

    Hello Gill.. I didnt soa mine, you just have to spend enough time with them in a Food processor which I think is the only way to properly grind them. Once you have grinded them so they are soft when you squeeze the bit of cashew really slowly add the liquid. It took me a few times to get the texture right but it’s all in the grinding. Let us know how you get on

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