Raspberry Cashew Nut Ice Cream Recipes

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RASPBERRY ICE CREAM



Raspberry Ice Cream image

"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 quarts.

Number Of Ingredients 5

2 cups fresh or frozen raspberries, partially thawed
1 cup sugar
2 cups heavy whipping cream
1 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

  • Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts :

RASPBERRY CASHEW NUT ICE CREAM



Raspberry Cashew Nut Ice Cream image

I adapted this recipe from Jeff Rogers' "Vice Cream". I don't eat any sugar, so I modified it to include stevia and some dairy for added depth of flavor. Yummy, yummy goodness! Cooking time equals time in the ice cream maker. Freezing time not included, but you could eat this right out of the maker!

Provided by kiramonsters

Categories     Frozen Desserts

Time 1h

Yield 1 Quart, 12 serving(s)

Number Of Ingredients 7

1 1/2 cups organic cashews, salted, frozen
1 cup whole organic milk
1/2 cup water
1 teaspoon extract stevia (I use KAL brand, your amount might need to be tweaked if you are using a different brand.)
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 cup organic raspberries, frozen

Steps:

  • Put all the cashews in the blender. Add the whole milk and blend until smooth.
  • Add the rest of the ingredients and continue to blend.
  • If you don't like raspberry seeds, run the mixture through a sieve.
  • Chill mixture in the fridge for at least an hour. Overnight works best.
  • Put in your ice cream maker and follow manufacturers instructions.
  • Freeze.
  • Enjoy!
  • Because this ice cream is made with nuts and a small amount of dairy, it will freeze much harder than conventional ice creams. Remove it from the freezer and allow to defrost for about 20 minutes before serving. There are no preservatives, so the ice cream will taste fresh for about 2 weeks. If it lasts that long!

Nutrition Facts : Calories 118.9, Fat 8.8, SaturatedFat 2, Cholesterol 2.9, Sodium 119.9, Carbohydrate 7.9, Fiber 1.2, Sugar 1.4, Protein 3.4

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