Vegan Blackberry Nice Cream

Jun 15, 2020| By JOI team

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Jun 15, 2020| By JOI team

Vegan Blackberry Nice Cream

Almond-Base | Cashew-Base | Creamer-Base | Dairy-Free | Dessert | Recipe | Vegan | Vegetarian | 

Recipe created and written by Sara Ayesh of White Kitchen Red Wine

When Summer rolls around, one of my favorite things about the season change is the produce! Summer months to me scream black berries. Fresh, juicy, sweet, perfectly plump blackberries that you can only experience this certain time of year. Don’t run out of recipes to use up those babies, here is a dairy free, vegan Blackberry Nice Cream that will curb that sweet tooth and take full advantage of blackberry season! 

Vegan Blackberry Cashew Nice Cream Made with JOI

Nice cream is a common term for an ice cream made with a frozen banana base. By also incorporating our cashew base and cashew milk, we take away some of the coying sweetness that traditional Nice Cream can have. It’s a perfect balance that is rich and creamy, yet dairy free! 

The first trick to the ultra creamy nice cream is to add in a bit of our cashew base for richness. Then use the cashew milk to thin it all out until it is smooth and creamy. Blend in the frozen bananas and voila! Nice cream.

Vegan Blackberry Cashew Nice Cream Made with JOI

Back to those blackberries though. You can use fresh berries to make your own compote or use your favorite jar of blackberry preserves. I like to reduce them over medium high heat with agave syrup and vanilla and then swirl it into the nice cream before freezing. 

Ingredients

Nice Cream

1 cup + 2 Tablespoons JOI cashew base (or substitute JOI almond or creamer base)

½ cup water 

4 frozen bananas, sliced

An additional 1 to 4 Tablespoons water as necessary to allow blending

2 Tablespoons agave syrup or maple syrup (optional for added sweetness)

1 teaspoon vanilla extract

pinch of sea salt

Blackberry Compote:

2 cups blackberries

¼ cup water 

1 tablespoon vanilla extract

How To Make It

  1. Combine JOI plant base and water in a food processor or high speed blender.
  2. Blend until smooth and creamy, about 30 seconds.
  3. Add in the 4 sliced, frozen bananas and blend. This could take up to 4 minutes. I had to stop every minute or so and break up slices of frozen banana that were stuck together. 
  4. At this stage, add in the additional water by the Tablespoon, if needed,  to help thin it out enough to blend.
  5. Once creamy, add in the agave syrup (if using) and vanilla extract, blend until combined.
  6. Pour mixture into a loaf pan and place in the freezer.
  7. Over medium high heat in a small pot or sauce pan, combine the blackberries, water, vanilla extract, and agave. Bring to a simmer and let it reduce for about 5 minutes until thick.  You can make the compote ahead to save time.
  8. Take the nice cream loaf pan out of the freezer and pour the compote on top.  Then, swirl into the ice cream base with a knife or spoon.
  9. Freeze for at least 2 hours for a soft serve ice cream consistency, or at least 4 hours for a more traditional ice cream consistency. 
  10. Enjoy!

     

    Vegan Blackberry Cashew Nice Cream Made with JOI

     

    1 comment

    • I would love a copy of your recipes

      Jane

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