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

Raw Ice Cream Recipe

Learning how to make raw ice cream has been great fun and I have started experimenting with raw ice cream recipes using more unusual flavours. For new year I made a tasty crumble topped it with a scoop of my experimental raw apple and ginger ice cream.

I love the combo of ginger and apple so was excited to see how the ice cream would work out. As with the raw ice creams I have made so far the main base is nuts (cashew nuts)

Other ice cream links: Booja Booja Ice Cream | Home made vegan ice cream | Vanilla Booja Booja

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.

Raw ice cream recipe

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.

This is the point when you can flavor the ice cream. So for apple and ginger ice cream I juiced three apples and an inch of ginger in my Lequip Juicer, taste the juice and add more apple of ginger as needed, I like mine with a ginger kick.

In a jug add a mug of filtered water  (same volume of water as nuts) and the ginger/apple mix. Whilst blending the nuts slowly slowly add the flavoured 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.

Once the nuts and water are blended you can add two big squeezes of Agave Nectar and a tsp cinnamon (for extra spice) 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 nut.

Once the mixture is ready, place in a bowl and in the freezer for 10 mins. This puts it at a good temperature 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, the ice cream will be a 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.

That’s it my apple and ginger raw ice cream recipe – love to know what you think! Sorry no photo but my camera is on the blink.

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  • Reply
    January 26, 2012 at 8:34 am

    this sounds fantastic for my diabetic husband but we are battling with candida at the moment and cashew nuts are not allowed can we use any other sort of nuts.
    Many thanks, great recipe.

    • Reply
      March 15, 2012 at 11:00 pm

      I would be interested in knowing why cashew nuts are not allowed for candida. I know you could use almonds, though they are lower in fat & the skins need to be removed.

      • Reply
        March 28, 2012 at 5:19 pm

        Hello Leslie nuts are considered “mouldy” and therefore bad for candida growth. When I was on my anti candida diet I had no nuts including cashews. I did try some raw ice cream with almonds but for me it didn’t work so if you have any success let us know. Miranda

  • Reply
    January 26, 2012 at 9:04 am

    Hello Sue. I suffered from Candida previously, took me a long time to shift it and I still have to be really careful what I eat but my body is much less sensitive.

    Nuts are considered “mouldy”, so really you should avoid any nuts – that’s what I was advised by a specialist. Also if you are just starting out and trying to avoid sugar having Agave can hinder getting off sugar as it still gives you that sweet taste. So depending where you are in the process you might be best to avoid.

    One option that I used to have was this Lemon Mousse Cake, it does have dates in to sweeten but in very low volume, so good as a treat and I really like it.

    Let us know how you get on


    • Reply
      Sue P
      January 26, 2012 at 11:16 am

      Many thanks Miranda, I will give this a try.

    • Reply
      August 12, 2014 at 5:04 pm

      I have also battled with candida. But I’ve never heard of nuts being considered mouldy. I eat nuts every day and I’ve never felt better. If you ask me, you’ve just got to avoid the sugars. Especially the refined ones.

      Once I cut carbs from my diet, I also lowered my sugar intake as a side effect. I got rid of my candida in a matter of a few months. It hasn’t come back since, even though somes… I sin and eat something sugary!

      But not as often as I used to anymore.

  • Reply
    March 17, 2014 at 8:36 pm

    I was just wondering if it would be possible to do this if you do not have an ice-cream maker? Or was there something else I could use that might work or even just leave it the way it is after the blender and put in freezer? Thanks, J

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