No-Bake Vegan Desserts by Christina Leopold

Author:Christina Leopold [Leopold, Christina]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2020-10-10T00:00:00+00:00

Ahead of time, start by soaking the cashews for the ice cream base in water for a minimum of 4 hours before rinsing with clean water and draining them, or quick soak in boiled water for 1 hour.

Mix the boiling water and coffee granules in a cup. Put the coffee shot in your high-speed blender along with the rest of the ice cream ingredients and blitz for 5 minutes or until the mixture is smooth and creamy.

Make sure the mixture is completely cool before you transfer it to your ice cream maker. Churn for a total of 40 minutes or according to the manufacturer’s instructions.

While your ice cream is churning, make the chocolate sauce. Put all the sauce ingredients in a bowl and whisk until smooth. Set aside.

For the rum dough balls, put the unsoaked cashews and salt in a food processor and blitz to a crumb consistency. Add the dates and rum and blitz further until a sticky dough is formed. Set aside about a quarter of the mixture to crumble on top of the ice cream later. Roll the remaining dough into small balls between the palms of your hands.

Once the ice cream is thick and has finished churning, transfer it to a large bowl. Gently fold in the rum dough balls using a rubber spatula. Next, fold in about half of the chocolate sauce.

Transfer the ice cream to a loaf pan lined with parchment paper and top with the remaining sauce, rum dough crumble and a scattering of coffee beans, if desired.

Cover the ice cream tightly with parchment paper and freeze for 4 hours before serving.

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