A vegan spin on spumoni -- a molded Italian ice cream treat -- with layers of chocolate, cherry, almond, and pistachio.
*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**I recommend unscented coconut oil for this recipe so as to avoid adding a coconut flavor. If you don't mind, however, feel free to use regular coconut oil.
***Can use regular vanilla extract, but raw ground vanilla bean adds a lot of flavor so I recommend going with that if you can. If substituting with extract, use at least 1 tsp (or more to taste) per every ¼ tsp ground vanilla beans.
****If anything cold goes into the blender, the mixture will firm up pre-maturely and you'll end up with a thick chunky mix instead of a smooth creamy ice cream (this is because of the coconut oil). So it's important everything is at room temperature first.