Raw Tahini “Caramel” and Mulberry Ice Cream
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This delightful ice cream is very creamy, rich in a caramel flavor (thanks to the combination of the tahini, dates and mulberries), and very scoop-able. I attribute that to the dates and lecithin. It seems that with every batch of the ice cream I create, I find new-to-me discoveries.
Mulberries have a fig-like taste and when they are eaten at room temperature, they have a satisfying firmness and a chewy consistency. BUT when you freeze them, they become both sweet and crunchy. I wanted that crunchy texture in my ice cream, that is why I didn’t blend them in with the ice cream base, but instead mixed them in whole.
Mulberries are high in resveratrol, which is supposed to lower blood sugar, and an anti-oxidant, think of them as an uber-healthy alternative to the raisin. There is no hiding the fact that dried fruits contain natural sugars, some contain 30 to 40 grams of sugar per serving, but dried mulberries contain less than half the amount of sugar found in raisins and significantly less than dried figs, cranberries, bananas, pineapples, mangos and dates. Even though we can sigh in relief that you are not consuming corn syrup and refined sugars, we need to keep in mind that all forms of sweeteners should be enjoyed in moderation.
Ice cream batter:
- 1 cup raw cashews, soaked 2 + hours
- 1 cup Medjool dates
- 14 oz thick coconut milk, raw or canned
- 1/2 cup coconut oil, melted
- 1 1/2 Tbsp tahini
- 1/2 cup raw coconut nectar
- 1/3 cup water
- 1/8 sea salt
- 1 Tbsp sunflower lecithin, powdered or liquid
- Start by soaking the cashews in about 2 cups of water. They will swell as they soak. Once they are done soaking, drain and rinse. At the same time, soak the pitted dates in water to help soften them. By soaking both ingredients, they will blend together nice and smooth.
- To melt the coconut oil, place the container (with the lid on tight) in a bowl or sink filled with hot water.
- Into a high-powdered blender combine the cashews, dates, coconut milk, coconut oil, tahini, coconut nectar, water, salt and lecithin. Blend until creamy smooth. Depending on the blender, this can take 1-3 minutes.
- After blending place the blender jar in the fridge or freezer for 1 hour to chill the mixture. Proceed with the manufacturer’s directions to complete the process in an ice cream machine. Add the mulberries during the last 5 minutes of the ice cream machine running or hand mix in.
- Let the ice cream rest on the counter for 10-15 minutes before serving.
- For a fun serving suggestion, check out my waffle bowls and cones.
Freezing Suggestions for Ice Cream:
- Use ice cream machine. Follow manufacturer’s directions.
- Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
- Freeze the ice cream mixture in ice cube trays. Once frozen press through a Champion Juicer, or place in a high-powered blender or process in food processor until creamy.
- Pour ice cream into a freezer safe container and stir occasionally as it freezes.