Vegan Garcia Ice Cream Recipe
User Reviews
5
-
Prep Time
20 mins
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Total Time
20 mins
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Servings
3 cups
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Calories
241 kcal
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Course
Dessert
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Cuisine
North American
Vegan Garcia Ice Cream Recipe
Description
The recipe starts by soaking raw cashews to soften them, then blending them with coconut oil, maple syrup, coconut sugar, vanilla extract, and salt until very smooth. Adding bourbon is optional. After chilling the mixture, it is processed in an ice cream maker to achieve a soft-serve consistency. Dark chocolate shavings and quartered cherries are folded in toward the end of churning, distributing the mix-ins evenly throughout the vegan ice cream. Once transferred to a container and frozen solid, the ice cream is ready to serve with a creamy texture and balanced sweetness combined with chocolate and fruity accents.
This preparation focuses on whole-food plant ingredients, producing an ice cream with a rich mouthfeel without dairy. The cherries and chocolate provide the distinctive Garcia flavor profile while the cashews and coconut oil create a creamy base suitable for freezing and scooping.
It is important to have a high-powered blender or strain the blended mix to achieve a smooth cream. Storing the ice cream properly in a freezer container preserves its texture over time.
Ingredients
- 2 cups cashew nuts raw
- 1 cup water
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¼ cup bourbon optional
- 2 tablespoons coconut sugar
- 1 ½ teaspoons vanilla extract pure
- ¼ teaspoon salt sea salt
- ½ cup dark chocolate shavings
- ½ cup Cherry quartered
Instructions
- If you do not have a high-powered blender, soak the cashews in cold water for 4-24 hours before making the ice cream.
- Drain and rinse the soaked cashews. Add the cashews, coconut oil, maple syrup, bourbon (if using), sugar, vanilla, and salt to a blender or food processor and blend on high until smooth, about 3 minutes. OPTIONAL STEP: if you don't have a high-powered blender, you may want to strain the mixture through a fine-mesh sieve so that it's super smooth.
- Pour the cream into a bowl and refrigerate it until it's completely cold.
- Once the cream is cold, process it in your ice cream maker according to the manufacturer's directions. Once the ice cream resembles soft-serve, add the chocolate and cherries and let your ice cream maker stir them into the ice cream. Scoop the ice cream into a freezer-proof container and freeze until it's solid.
Notes
- Soak cashews for 4 to 24 hours prior to blending for a smoother texture if using a standard blender.
- Strain the blended mixture through a fine-mesh sieve if you do not have a high-powered blender to remove any grit.
- Refrigerate the base thoroughly before churning to improve consistency.
- The ice cream should be frozen until solid after churning for best scooping texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1 serving = ¼ cup | |
| Calories | 241kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 65mg | 3% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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