Cinnamon Raisin Tiger Nut Ice Cream
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~ raw, vegan, gluten-free, nut-free, grain-free ~
I bet you are sitting there scratching your head, wondering just what the heck raisins tiger nuts are, aren’t ya? Some of you may have heard of or have even tried them already… if so, I would love to hear from you. I received an email, asking for some advice on how to use tiger nuts in a crust. This prompted me to do a bit of investigating which lead to me getting some in my hot little hands.
I am not going into great detail about them here because I already dedicated a post all to themselves. I highly recommend that you take a few minutes to read through it. I will share this though…
Tiger Nuts are – NOT NUTS, they are Tubers!
They’re small vegetable tubers that grow in the ground just like carrots and potatoes. They are Gluten Free, NUT FREE, Allergen Free, Dairy Free, High in Fiber, Low in Calories & Fats, High in Nutrition, Non-GMO, Raw, and Paleo Perfect. Do you find any of that exciting? :) It drew me in for sure! Click (here) to learn more.
Tiger Nut Reading Intermission…
So, what did you think after reading about tiger nuts? Pretty cool huh? If tiger nuts don’t excite you, you can use almond milk instead. I was just thrilled to come up with another allergen-free milk source.
This ice cream tastes amazing right after you remove it from the ice cream machine, serving it soft-serve style. Once frozen completely through, be sure to allow to rest on the counter for about 15 minutes prior to serving. It is rich, creamy, full of pockets of raisin sweetness, all enveloped with the warming spice of cinnamon. If you are looking to purchase an ice cream machine, I highly recommend the 2 quart Cuisinart. Enjoy and have a blessed day, amie sue
Ingredients:
Yields 3 1/2 cup batter
Preparation:
- In a high-powered blender combine the tiger milk, coconut, date paste, cinnamon, honey, and salt. Blend until creamy smooth. Place the blender carafe in the fridge or freezer for 1 hour.
- If chilled in the fridge it can stay there for up to 8 hours. But don’t leave it in the freezer for more than an hour or it will freeze solid.
- In the meantime, place the raisins in a bowl filled with enough water to cover them. Soak while the ice cream batter in the fridge
- Once chilled pour the batter into the ice cream maker and follow the manufacturer’s instructions.
- Make sure that the ice cream machine bowl is completely frozen before using. Tip: Wrap the ice cream maker bowl in a plastic bag and put it in the freezer until the cooling liquid is completely frozen – about 10-22 hours. The plastic bag will help protect the bowl from freezer burn.
- Due to the long freezing period required for the freezer bowl, it is best to keep it stored in the freezer at all times. This ensures that the freezer bowl will be ready whenever you are.
- Drain and hand squeeze the water from the raisins and sprinkle the tablespoon of raw coconut crystals over them. Toss and slowly add to the ice cream machine as it is turning. Once mixed, it is done.
- If you like soft-serve consistency, you can enjoy your ice cream immediately. If you desire a more firm texture, transfer the ice cream to a freezer-safe container and freeze for 2-4 more hours.
- 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. Remember to always store ice cream in freezer-safe, airtight containers to prevent freezer burn.
Freezing Suggestions for Ice Cream:
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Use an ice cream machine. Follow the manufactures directions.
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Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
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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.
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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.
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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.
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Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (
here) to check out the Reference Library!
The Institute of Culinary Ingredients™
- Raw Coconut Crystals add a “brown sugar” flavor to a recipe. Read about it (here).
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- I use specific ingredients when creating ice cream at home, to learn more, click (here).
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan Option
Dear Amie, I would just like to send you one big smile :D I,m so exited about this recipe :):):) Thank you.
And a beautiful smile that is Tina :) Thanks for sharing it with me. I hope you try the recipe and let me know what you think, it means a lot. Have a glorious day, amie sue
I think all I can say is YYYYUUUUMMMMMM. Need to order tiger nuts now.
So nice to hear from you Linda :) I hope you had a wonderful Summer. I am so looking forward to Fall. Have a wonderful evening, amie sue
Yum, so going to try this! I just recently have come across tigernuts myself, ice cream is a great idea. :)
I love them, I feel so nourished when I eat them, but they aren’t heavy like nuts. I used tigernut flour to make a raw 1st birthday cake for my best friend’s son. Turned out great! I’m so excited about their potential for raw foodists, especially those who cannot eat nuts. Even more exciting to see people becoming aware of them and sharing recipes!
Thank you for sharing Xeque. It has been so wonderful to hear that other people have had a great experience with using Tiger Nuts. I would love to hear how you made the cake with the flour if that is something you are willing to share. If so, you can do so here or email me at [email protected]. If not, I understand. Have a blessed and wonderful day! amie sue :)
It was a very simple cake, like I said it was a first birthday cake, and I made it very simple. The cake base was just tigernut flour and puréed bananas. I pressed it into a cake shape and let it set for a while, and it held together well. I made a “frosting” out of whipped young coconut, and topped it with a mixed berry sauce. Super simple. I didn’t think it would have much wow doctor, but us adults loved it too when I made a test version. The tigernuts themselves have such a unique taste, it kinda tasted like banana bread, all with no added sugar. I don’t have measurements, but I imagine tigernut flour would be fantastic in almost any raw cake recipe, or recipes in place of almond flour. Especially for people who can’t eat nuts, or just want something a little lighter.
Simple is wonderful Xeque. Thank you for sharing. It will help inspire others who read your comment. :) I too look forward to using more often. Great alternative to nuts. I am not allergic to nuts but I believe in rotating ingredients and eating a variety. Have a wonderful day! amie sue
Hi, Amie Sue, I made this for a church lunch and the bowl was emptied completely! Some people didn’t get seconds–or was it thirds? ;)
That is wonderful Juanita! So glad that it was hit. Thank you for sharing… with them and with me. hehe Blessings, amie sue
Hi, Amie thank you very much for sharing your recipes!
Please tell me the secret, I am having a big problem, my ice cream is not coming out as an ice cream, when I put it on the freezer it just get hard like water crystals on it, no creamy just like Ice cubes
Hello Wendy… I have a few questions in order to help you. Did you use exactly the same ingredients as I have listed or did you change out some of the items, if so, what? Also, did you use an ice cream machine and if so which model?
amie sue