Having recently read that Finland consumes the most ice cream per capita in Europe, I of course had to post another ice cream recipe. This is another version of my easy no churn ice cream using aquafaba. The whipped aqufaba gives the ice cream a light and airy texture. Raspberry is one of my favourite flavours and it works really well paired with rich dark chocolate. I have added a little alcohol to the recipe, as I find it stops the forming too many ice crystals. However feel free to leave it out, especially of you are making this for children.
80 g cashews, soaked overnight, drained and rinsed
Juice of 1 lime
1 small ripe banana, chopped into pieces
400 g frozen raspberries, defrosted
2 tbsp cherry brandy or vodka (optional)
2 dl/ 200 ml of aquafaba
1 tsp cream of tartar
1 tsp vanilla extract
80 g white sugar
100 g vegan choc chips or chocolate roughly chopped
Add the cashews, lime juice, 300 g of the raspberries, alcohol (if using) and the chopped banana to a food processor or blender. Blend until completely smooth, this make take a little time, but you want the mixture to be smooth or your ice cream will be grainy. Set to one side.
Pour the aquafaba into a spotlessly clean bowl, add the cream of tartar and whisk until you have stiff peaks. Add the vanilla and then the sugar bit by bit. It is super important you whisk the aquafaba until super thick or the ice cream will be too runny. It usually takes 8 – 10 mins on high using my KMix.
Fold the raspberry mixture, along with the remaining raspberries and chocolate chips, into the aquafaba, trying not to knock out too much of the air.
Pour into your freezing container, I used an IKEA loaf tin measuring 32 cm x 13 cm.