Dear friends 💕,

This is my fourth daily ice cream post! As announced in one of my recent posts, I will keep you updated with my vegan ice cream recipes.

This time, it is a vegan vanilla raspberry ice cream with whipped soy cream.

I have to confess that - compared to the other ice creams so far - this one is probably a little more of a sin because it is not made 100% out of fruits. It contains coconut milk and coconut cream and thus might best be eaten only as an occasional treat, but not daily.
Furthermore, this one needs a little bit more preparation effort and time, but it is so worth it!

This recipe is also my entry to Hive account@heart-to-heart's #veganwednesday contest.

Ingredients for the vanilla ice cream

200 g medjool dates, pitted
500 g coconut milk
300 g cream of coconut
1 vanilla bean
1 tsp vanilla extract
a pinch of salt

Other ingredients

100g frozen raspberries
soy whip cream

Preparation

Let the dates soak in water over night.
On the next day, drain the water and put the dates in a food processor or heavy-duty blender.
Add all the other ingredients (except the vanilla bean) in the blender and blend it until you have a homogeneous mixture.
Now put it in a pot and whisk it continuously.
You can also briefly put the pot on the oven while you whisk it in order to achieve a more homogeneous and creamy result.
Cut the vanilla bean open, scrape it and add the seed pulp to the mixture. Wisk it continuously to combine.
Transfer the mixture into a container and put it into the fridge until it is cool.
Then put it in the freezer.
Mix it thouroughly with a handheld electric mixer every hour until it is frozen to creamy ice.
If the ice stays in the freezer for longer, allow to thaw for about 10 minutes before eating.
Add the vanilla ice cream and the raspberries into ice cream glasses.
Whip the soy whip cream and top it on the ice cream.
Finally, put a raspberry on top.