Creamy Vanilla Bean Frozen Custard
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~ raw, vegan, gluten-free, grain-free ~
This frozen custard is velvety smooth, rich, and creamy… none like any of my other ice cream recipes. I have always enjoyed raw ice creams, but this one takes the cake on true texture. To best describe this dessert, I need to explain what frozen custard is. This will help set the stage for this recipe.
Frozen custard is a very thick, creamy frozen dessert made with cream, sugar, and eggs. In general, frozen custards are richer than other frozen desserts because they tend to have a higher percentage of butterfat, must contain egg yolks, and are churned more slowly. They’re most often made and served the same day to preserve the texture.
Now, on to my recipe here… To call this an ice cream might create false expectations. Ice cream is normally not this dense or rich. My custard doesn’t contain cream, instead, I used cashews instead. My custard doesn’t contain sugar; I used raw honey instead. My custard doesn’t contain butterfat, I used coconut oil instead. And my custard doesn’t contain eggs, I used coconut meat instead.
I will warn you, once the batter is finished blending… it is crazy amazing right off the spatula. You could seriously, dish it up in little bowls and chill them for a few hours and serve it as a custard-like pudding. I was tempted to stop the process right there, but I managed to keep it in the ice cream machine for 20 minutes. At this stage, it became Oh-My-Gosh-Shut-The-Front-Door-Seriously….good!!
This is the most creamy, velvety, and taste bud tantalizing frozen dessert that I have ever made (so far). To recreate what I did, I don’t recommend substituting any of the ingredients. The other key thing will be the blending process. In order to get that perfect mouth texture, you must blend it until you don’t feel any grit from the nuts! That being said… I will let you be so you can try out this recipe. I hope you enjoy! Blessings, amie sue
Ingredients:
Yields 2 1/2 cups
- 2 cups raw cashews, soaked for 2+ hours
- 1 cup Young Thai coconut meat
- 1/3 cup raw honey or maple syrup
- 1/3 cup coconut oil, melted
- 1/3 cup raw almond milk
- 1 vanilla bean, seeds only
- 1/4 tsp Himalayan pink salt
Preparation:
- Place the cashews in a glass bowl, along with 4 cups of water.
- Soak for at least 2 hours.
- The soaking process will help reduce phytic acid, which will aid in digestion.
- The soaking also softens the cashews, so they blend nice and creamy.
- After the cashews are through soaking, drain, and rinse.
- Note: Vanilla bean seeds ~ slice the vanilla bean down the center of the pod. Lay the edge of the knife along the opening and scrape it from one end to the other, collecting the seeds on the knife.
- In a high-power blender combine the cashews, coconut meat, honey, coconut oil, milk, vanilla, and salt.
- Due to the creamy texture that we are going after, it is important to use a high-powered blender.
- 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.
- Feel free to use any liquid sweetener that you feel comfortable with.
- Place in an ice cream machine for 20 minutes. Remove and eat! Store leftovers in an airtight glass container in the freezer.
- To enjoy the leftovers (if there are any) remove them from the freezer and allow them to sit on the countertop for 15 minutes prior to serving.
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!
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar free
Hi
I made this yesterday – taste is wonderful but is definitely not a creamy, velvety. I did make sure it was not gritty when taking out of blender, before putting it in the ice cream maker.
Any thoughts on what may have happened ? And anything I can do at this point to salvage/improve ?
Thanks !
Hello Dibster,
Did you use all of the ingredients as listed?
Did you soak the cashews for 2+ hours?
Did you use Young Thai coconut meat? Just curious, was it firm, soft or gelatinous?
What the honey you used truly raw? Super thick?
Did you let the ice cream sit at room temp for a bit before eating?
Did you over-churn the ice cream in the ice cream maker?
Was it solid or still soft when it was done in the ice cream maker, before freezing?
amie sue
I followed the recipe as specified with no modifications – all ingredients as listed, soaked cashews 2+ hours, used young Thai coconut – it was very firm , honey was raw – but not super thick , left ice cream at room temp before eating , did not over churn in ice cream maker , it was still soft / soft serve consistency before freezing .
Any suggestions on what I can do at this point to salvage /improve ?
Thanks !
Hmm, tough at this point Dibster. The only thing I can think of at this point of trouble-shooting is that perhaps the coconut didn’t break down to a smooth cream and left a little grain. Not sure what more you can do it to it at this point.
Is it possible to substitute the cashews for an alternative that would work for a nut-allergy? (seeds are ok)
Hello Claire, I would use more coconut meat or coconut milk instead of the cashews. I don’t recommend any seeds, they won’t offer a creamy base or a good taste to this custard ice cream. amie sue
Thanks so much for the quick reply – I’ll give it a go :)
Can you use something other than honey since honey is not vegan?
Hello Ansel,
Please feel free to use any liquid sweetener that you feel comfortable with. :) Have a great evening, amie sue
What substitute can I use for coconut meat? I’m wanting to make a basic vanilla ice cream. I’m planning to use the coconut milk instead of Almond Milk. Should I also use the lecithin in this recipe? Thank you for your thoughts. Many blessings. I have been following you a long time and find your recipes amazing. I just finished a banana and pecan with chocolate ice treat. Yum…
Good evening Pink,
If you want to substitute the coconut meat for something else, I would just use more cashews. I used both coconut meat and cashews to create a creamy texture and one that was white like vanilla ice cream. I didn’t use lecithin in this recipe but you can always add it if you want. :) Thank you so much for the kind words and so happy that you are part of the Nouveauraw family. hugs, amie sue