Vegan Vanilla Rose Ice Cream
This homemade vegan vanilla rose ice cream is the perfect flavorful cool treat for any time of year. It's made with clean and simple ingredients and it's easy to make. This recipe is vegan, oil-free, gluten-free, and refined sugar-free.
Equipment
Ingredients
- 1 cup raw cashews
- 1 cup medjool dates
- 1 can full fat coconut milk
- 2 teaspoon vanilla extract
- 2 teaspoon Anima Mundi rose powder "NATURALVEGAN" for 15% off!
- 1 tablespoon tapioca syrup optional
Instructions
- Begin by combining the raw cashews and Medjool dates in a large mixing bowl and covering them completely in water. Place in the fridge to soak for at least 4 hours (overnight is best). Ensure that the freezer bowl to your ice cream maker has also been frozen for at least 24 hours.
- Once the dates and cashews have soaked and are soft, strain them and add them to a blender along with the coconut milk, vanilla extract, rose powder, dragon fruit powder, and tapioca syrup. Blend the ice cream mixture on high for 1-2 minutes. It should be silky smooth with no lumps of cashews or dates.
- Pour the mixture into the ice cream maker and churn for 25-30 minutes (churning time will vary by machine).
- When the rose ice cream sticks to the paddle it is done. You can either enjoy it immediately as a soft serve or put it in an airtight storage container and freeze it for a couple of hours for the perfect scoopable ice cream. Top with edible rose petals for an added touch of rose flavor.
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