Cinnamon Raisin Swirl Ice Cream, yum yum! I have been really enjoying the process of making raw ice creams for my husband.
One thing that we both agreed on is finding a recipe that isn’t so nut heavy. So one day in my travels I stumbled upon the YumUniverse blog. She posted a recipe that uses more coconut meat than nuts so I knew that I wanted to try it right away. With her permission, I was able to post her recipe, please note that I made a few modifications but the base recipe is awesome! For the original recipe please feel free to visit her amazing site.
My picture didn’t come out as I would have hoped for. I don’t have good ice cream scoop so I am blaming it on that, not my skill level for sure. (haha) You know the kind that have that has the gripper that you squeeze and the metal ring on the inside swipes around it, causing the ice cream to drop out of the metal cup? Well, believe it or not but it is made for a right-handed person!
As a lefty I scrap and scoop the ice cream out with my left hand and that inner metal ring is on the wrong side, (for me) making the scoops come out, well not so round and firm. Craziness, who would’a thunk such a thing. Anyway, the cinnamon “vein” that I speak about below didn’t come through so well in my ice cream, as I over mixed it. But I will assure you that it didn’t affect the flavor in the least bit. It is heaven! The raisins don’t turn into hard nuggets, they remained nice and chewy. My hubby is one happy camper.
2 tsp vanilla extract or 1 vanilla bean pod (using only the seeds scrapped from the inside of the bean)
2 Tbsp raw cold pressed coconut oil
1/4 tsp Himalayan sea salt
1 cup raisins
4 Tbsp raw agave nectar
1/4 tsp Himalayan sea salt
1/2 tsp ground cinnamon
Ice cream base:
In a high-speed blender, combine the almond milk, sweeteners, vanilla, coconut oil, and salt. Blend until nice and creamy. Hold off on adding the raisins just yet.
Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender. It could be too taxing on a lower-end model.
Blend until the filling is creamy smooth. You shouldn’t detect any grit. If you do, keep blending.
This process can take 2-4 minutes, depending on the strength of the blender. Keep your hand cupped around the base of the blender carafe to feel for warmth. If the batter is getting too warm. Stop the machine and let it cool. Then proceed once cooled.
Place the blender carafe in the fridge or freezer for 1 hour.
If chilled in the fridge it can stay in there for up to 8 hours. But don’t leave in the freezer more than an hour or it will freeze solid.
Once chilled pour the batter into the ice cream maker and follow the manufacturer’s instructions.
At the tail end of the ice cream being done, add the raisins and mix just until incorporated.
Place the ice cream in freezer-safe container(s) and swirl in the Cinnamon Swirl, don’t over-mix.
Enjoy right away or place in the freezer.
It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften.
Eat within 1 month.
In a small bowl combine the 3 ingredients and mix well.
Set aside. You will drizzle this on the ice cream once it is done in the ice cream maker.
Freezing Suggestions for Ice Cream:
Use ice cream machine. Follow manufactures directions.
Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
Pour ice cream into a freezer safe container and stir occasionally as it freezes.
Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
For more tips on making raw ice cream, click (here).