Desserts

rosemary ice cream

91 comments

rosemary ice cream

Course: DessertCuisine: Vegan
Servings

8

servings
Prep time

30

minutes
Cooking time

10

minutes

This is the perfect peak-summer dessert. Rosemary ice cream pairs really well with sweet desserts like pie or brownies (especially good with my double-chocolate lavender brownies), or is delicious on its own with a little drizzle of honey or syrup over the top, if that’s your thing.

Ingredients

  • 2 1/3 cup raw cashews

  • 2 1/3 cup water

  • 1/2 cup to 3/4 cup loose packed brown sugar

  • Pinch of salt

  • 3 sprigs of rosemary

  • 1 tsp vanilla

Directions

  • Blend the raw cashews and water in a high-speed blender until completely smooth. Soak your cashews for at least 24 hours if you don’t have a high-speed blender.
  • Add the brown sugar, salt, rosemary sprigs, and 1 cup of the cashew ‘cream’ to a sauce pan and turn the heat to medium-low. Allow the mixture to come up to a slight simmer, and then take off the heat.
  • Stir the remainder of your cashew cream and the vanilla into the sauce pan. Allow the mixture to steep for a few hours, or overnight in the fridge.
  • Pour the mixture into ice cube moulds and freeze.
  • Once frozen, place the cubes into a blender. I used a tamper to get everything to blend down smoothly.
  • (Optional) If you want more of a scoopable ice cream over a soft-serve texture, scoop the mixture into a loaf pan and freeze completely.

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