Google+ Rawfully Tempting™: (Dairy Free - Raw Vegan) Chocolate Rum-Caramel Ripple Ice Cream

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Voted Best of Raw - Favorite Raw Vegan Gourmet Chef + Favorite Raw Vegan Blog.

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6th Annual Best of Raw Award

6th Annual Best of Raw Award

April 12, 2014

(Dairy Free - Raw Vegan) Chocolate Rum-Caramel Ripple Ice Cream

This is NOT a picture of this recipe, but an earlier recipe I made. Every time I make this recipe, it gets eaten so fast, we never get a good picture - so use your imaginations. BUT THIS RECIPE is a RAWfully Tempting favorite!!!

Lots of Licking

 I demoed the preparation of this recipe for my monthly
Raw Vegan/Living Food Potluck and we had the biggest turnout ever.It was a hit and I believe folks were suprised how elegant, creamy and REAL this ice cream tastes! Are you ready to drool?

Chocolate Rum-Caramel Ripple Ice Cream Ingredients
1 young Thai Coconut - water and meat
1/2 - 3/4 cups cashews (depeding on amount of meat in coconut)
Truly Lickable - 4/14 Meetup
3 Tablespoons maple syrup - grade B (or more if you like it sweeter)
1 teaspoon mesquite powder (optional)
3 Tablespoons cacao powder
2 drops Medicine Flower Vanilla Extract (1/2 tsp other brand)
1/2 teaspoon sunflower lecithin (optional - if planning to store in freezer)
1/8 teaspoon sea salt
2 Tablespoons cacao nibs, ground (optional for crunch)

Rum-Caramel Sauce Ingredients
2 Tablespoons cacao butter, chopped and melted
3 Tablespoons raw almond butter
3 Tablespoons maple syrup - grade B
3 Medjool dates (pitted and chopped)
1/4 cup water
1 teaspoon lucuma powder (optional - adds a maple tone)
2 drops Medicine Flower Vanilla extract
3 drops  *Medicine Flower Caramel extract
1 drop Medicine Flower Rum (or cinnamon) extract (optional - but SUPERB!)
1/4 teaspoon sea salt

Directions for Ice Cream
In blender, combine coconut, coconut water and cashews. Mix until creamy. Add water as necessary.

Add maple syrup, mesquite, cacao and vanilla extract. (Mesquite add a wonderful tone to chocolate ice cream).
Add remaining Ice Cream ingredients and blend until creamy.

Directions for Rum-Caramel Sauce
Melt shaved cacao butter in stainless steel bowl over bowl of hot water, or  in dehydrator.

Blend almond butter, maple syrup, dates and water. Add lucuma powder, extracts and salt, and blend until creamy. (When I say 1 drop of MF Rum extract, I REALLY mean ONE drop! This extract is so super concentrated, all you need is ONE drop to get the most amazing caramel sauce you have ever tasted!!

Option 1- Pour Ice Cream mixture into an ice cream maker (with compressor) and follow manufacturer directions. After about 10 minutes, add 3 - 4 Tablespoons of Rum-Caramel Sauce and continue processing until desired consistency.

Option 2 - Pour Ice Cream mixture into a container and chill in freezer for 1 hour.  Stir mixture briskly every hour or so until it's firm enough to scoop with an ice cream scooper to serve.

Option 3 - Freeze ice cream into cubes or silicone molds, and run through  juicer using blank plate. This will produce a soft-serve ice cream.

In all cases - when ice cream is firmer, but still "stirable," drizzle in 3 - 4 Tablespoons of Rum-Caramel Sauce. Use the rest as a topping.

To Serve
Scoop Ice Cream into serving bowls and drizzle with Rum-Caramel Sauce, Chocolate Sauce, chopped cacao nibs, nuts, coconut, etc.

BONUS - mention 'Rawfully Tempting" in Shipping Comments of your Medicine Flower extract order, and they will send you a Special Bonus Sample. You can even tell them which flavor you'd like a sample of and they usually try to accomodate. You will love thesee organic, cold-extracted flavor extracts! 


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