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Coconut-Cashew Tiger Ice Cream

Hope you all are enjoying your summer as much as I am!

I have been DYING to write this post for a while now!  I am absolutely loving this ice cream recipe, and I know that it'll be a hit at your house too.  I have always been a fan of Tiger ice cream, and when we went plant based and dairy-free, I wasn't about to accept the fact that I might never taste it again. 

I have been experimenting for a while now, doing a load of researching and looking for natural food dyes and gut health helpers, as well as ratios of flavours etc.  After lots of experimenting, the results are better than I would have expected!  The black liquorice ice cream is coloured with food grade, activated charcoal, which is great for gut health, and the orange ice cream is coloured with both sweet potato and a bit of turmeric to add not just colour, but also anti-inflammatory benefits and a little extra hidden goodness!  I can now honestly say, this one is a gooder!  I will even be bold enough to tell you that I like it substantially better than the dairy filled version of Tiger ice cream, which I didn't think was possible. 

So...if you have a Tiger fan in your house, whether you eat dairy-free or not, this one is a win guys!  Creamy, delicious, melt in your mouth goodness with just the right amount of each flavour.  Just typing this up makes me want to go sneak another bowl full...Mmmmm...

Ok, so here's the scoop (pun intended)...

Soak your cashews (enough for both the ice cream flavours) for at least one hour (preferably overnight), and then blend all the orange ice cream ingredients together in a high speed blender.  Transfer to a bowl, and repeat the same method for the black liquorice ice cream.  Layer the two flavours of ice cream alternately in an air tight container, swirling slightly with a fork.

Place the container in the freezer and let chill for 8 hours...or longer.  If you plan on leaving it in the freezer for longer than 8 hours however, keep in mind that it will be quite hard when you take it out.  You will need to let it soften for 20-30 minutes at room temperature in order to scoop it out with an ice cream scoop.

See that creamy, yummy deliciousness!  Uh-huh, it's as good as it looks folks...probably even least I think so.  Go make some right now and decide for yourself!


xoxo ~ Lise-Anne {Plum Planted}


Click Here for Printable Recipe

Coconut-Cashew Tiger Ice Cream
by Lise-Anne Michel {Plum Planted}
Makes 6 scoops
WFPB, Vegan, Oil-free, Dairy-free, Gluten-free, Refined Sugar-free


Orange Ice Cream:
3/4 c. cashews, soaked
1/2 c. sweet potatoes
1/2 c. full fat canned coconut cream*
2 T. coconut milk**
1/4 c. maple syrup
1 t. orange extract
1/8 t. turmeric

Black Liquorice Ice Cream:
3/4 c. cashews, soaked
1 small banana
1/2 c. full fat canned coconut cream*
2 T. coconut milk**
1/4 c. maple syrup
1 t. anise extract
4 (280 mg) activated charcoal capsules (1,120 mg total)

1. Soak cashews for both flavours of ice cream for at least one hour, preferably overnight.
2. Combine all ingredients for orange ice cream in a high speed blender until smooth.
3. Transfer orange ice cream to another container.
4. Repeat the same process with the black liquorice ice cream ingredients.
5. Layer the two flavours alternately in a freezer-safe container and swirl gently with a fork.
6. Freeze swirled ice cream for at least 8 hours.
7. If the ice cream is kept frozen for longer than 8 hours, let the ice cream soften for 20-30 minutes at room temperature before serving.  Once softened, scoop normally with an ice cream scoop and serve.

Recipe Tips:
*Coconut Cream is the fatty top layer from a can of full-fat coconut milk.  I use premium Thai Kitchen brand coconut milk.
**Use the liquid coconut milk from underneath the coconut cream in the can.


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