Skip to main content

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 better...at least I think so.  Go make some right now and decide for yourself!

Enjoy!

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

Ingredients:

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)

Method:
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.

Comments

Popular posts from this blog

Chocolate Almond Truffles

If you're looking for a rich, creamy, decadent dessert, that is also quick, easy, and only has 5 ingredients (all of which you'll likely have on hand right now), please allow me to be your new best friend.  These truffles are vegan, gluten free, refined sugar free, and have a rich dark chocolate taste that you can indulge in guilt-free.  Although the title says they're almond flavoured, you really can make these truffles whatever flavour you'd like.  I've done peppermint, vanilla, orange...whatever suits your fancy / craving.  I've also rolled them in crushed nuts instead of coconut, but coconut remains my personal favourite.

So to begin, line a small bread board or baking sheet with parchment paper and set aside.

Toast your coconut over medium heat until lightly browned and aromatic (around 5 mins), stirring frequently.


Transfer the coconut to a small plate to cool as you mix together your truffle ingredients.
Next, combine the cocoa powder, full fat coconut …

"Cheesy" Italian Pizza Buns

These Pizza Buns save my sanity Every. Single. Day.  I make them every 2.5 - 3 weeks, and it keeps me from having to make sandwiches every day for my 3 school aged kids.  Life Saver, I'm tellin' ya.  I've been making them for close to 5 years now, and I'm still going strong, because it really is soooo worth it.  I just store them in the freezer, and pop a few out every morning (or put some in the fridge the night before) as needed.

For a long time I made these pizza buns with regular all purpose flour, which admittedly works great, and results in larger, puffier Pizza Buns...but as I'm trying to steer clear of refined flour these days, I've been making them lately with my own ground whole wheat (I use hard white wheat).


After you've ground your wheat, measure and dump all the dough ingredients into the inner compartment of a bread machine.


Select the dough setting, and press start.  My machine takes about 2 hours to complete the dough cycle, and ends up lo…

Sourdough Pancakes

These whole wheat, sourdough pancakes are pretty legit.  I especially love the tanginess that the natural yeast adds.  This is a great option to incorporate into your breakfast rotation.  We have a Saturday morning pancake tradition at our house, so it's nice to have a few different options to mix things up a bit.  These were a hit, and as a bonus, they're oil-free, sugar-free, nut free (if you use rice milk rather than a nut milk), entirely whole wheat, and plant based....AND...super fast and easy to whip up.


First off, combine your bananas, applesauce, plant milk, dates, natural yeast and vanilla in a high speed blender and mix.  Oops, I forgot to include the vanilla in this picture apparently, but you get the idea.

Whisk together your dry ingredients (flour, baking powder and salt) in a large bowl.


Pour wet ingredients over dry ingredients and whisk together until well combined.



On an electric pancake griddle preheated to 375 degrees, ladle batter onto the grill.  I use ju…