A raw vegan classic vanilla bean ice cream recipe accented with goji berries (no churn, dairy-free, refined sugar-free)
*To pre-soak nuts: 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 using an unscented coconut oil for this recipe (like this one) to keep the vanilla flavor up and not have the ice cream taste coconutty, unless you like the taste / scent of coconut oil, in which case any version will do.