A creamy, no-churn fruity vegan ice cream — perfectly tangy and sweet. Not a hint of iciness despite being dairy-free. Made without refined sugar.
- 9 med-small plums, halved and de-stoned
- ½ cup maple syrup
- ¼ cup balsamic vinegar
- 1 tbsp tapioca powder
Ice Cream Mixture:
- Combine all plum mixture ingredients in a medium-small sauce pan and bring to a light boil on medium-high heat. Once the mixture begins to bubble continue simmering for 10 mins, stirring occasionally. Remove from heat and cool on a wire rack until mixture is at room temp.
- Blend all ice cream mixture ingredients as well as the cooled plum mixture in a high power blender until smooth (use your tamper if using a Vitamix to get smoothest results).
- Transfer into a freezer-safe container of your choice and chill for 5-6 hours or overnight. Thaw out on the counter before serving and enjoy!
*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.