Vanilla Ice Cream With Sweet Cocoa Crystals Recipes

Steps:

• In a high-speed blender, blend the soaked cashews, coconut milk, non-dairy milk, sweetener, vanilla bean, and salt until completely smooth. Pour mixture into a container and refrigerate the base for at least an hour, to allow the nut fats to thicken and the base to cool completely.
• Remove the base from the refrigerator and following manufacturer's instructions, place in your pre-chilled ice cream maker of choice and process.For the swirl, blend the almond butter, dates, cocoa, tamari, optional rum and water until a thick syrup forms. Set aside.
• Once the ice cream is completely processed, scoop the still soft ice cream into a flat, chilled baking dish, drizzle anout 1/2 C. of the syrup over, and gently fold in. Be sure that it is only gently folded to avoid being fully mixed. Place in the freezer until completely firm and you're ready to serve.
• After about 30 minutes, remove from the freezer and serve with remaining date cocoa syrup.

Steps:

• Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
• Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
• Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
• When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.