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- Vegan No-Churn Cinnamon Roll Ice Cream
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- 14 dates
- Directions
- 2 1/2 cups unsweetened almond milk or cashew milk, 1 1/4 cups pitted and packed Natural Delights® Medjool Dates (about 14 dates), 1 cup raw cashew butter*, 1/4 cup unsalted natural almond butter**, 1 1/2 tablespoons ground cinnamon, 2 teaspoons pure vanilla extract, 3/4 teaspoon fine-grain sea salt. Cinnamon Roll Swirl Sauce: 1/4 cup cashew butter or almond butter, 1/4 cup pure maple syrup, 2 teaspoons ground cinnamon, 1 teaspoon pure vanilla extract, 1/8 teaspoon sea salt. Preparation For the Vegan No-Churn Cinnamon Ice Cream: Line a 5"x10" loaf pan with parchment paper. In a high-speed blender, combine the almond milk, dates, cashew butter, almond butter, cinnamon, vanilla, and sea salt. Blend on high for 3 to 4 minutes or until completely smooth. Preparation For the Cinnamon Roll Swirl Sauce: In a small saucepan, whisk together the cashew butter or almond butter, maple syrup, cinnamon, vanilla, and sea salt over low heat for 3 minutes, or until smooth and glossy. Let cool slightly. To assemble: Pour about half of the cinnamon ice cream base into the lined pan and drizzle with about half of the cinnamon roll swirl sauce. Use the pointy end of a chopstick or a toothpick to gently swirl the sauce into the ice cream base. Top with the remaining ice cream base and drizzle the surface with the remaining swirl sauce. Again, use a toothpick or chopstick to gently swirl the sauce into the ice cream base. Loosely cover with plastic wrap and freeze for at least 8 hours, or until the ice cream has set. Let the ice cream stand at room temperature for about 15 minutes before scooping or serving. Then, dip a scoop in hot water and use it to scoop the ice cream. Serve. Store the ice cream in the freezer, loosely covered, for up to one week. Recipe Notes *Make your own cashew butter by blending 3 cups raw cashews in a food processor for 6 minutes or until smooth (it should be very thick), stopping to scrape down the sides as needed. If the cashew butter is chunky and clumping as it moves around the food processor, add 1 to 3 tablespoons of filtered water to encourage blending and to yield a smooth, creamy cashew butter. Measure off the amount needed for the recipe and store the extra cashew butter the refrigerator in an airtight jar or container. **To simplify, you can omit the almond butter and use a full 1 1/4 cups cashew butter (that said, I very much prefer a hint of almond butter in this ice cream); however, do not omit or substitute the cashew butter—it's very important to the texture of the ice cream.
- Provided by:
- Blissful Basil, Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
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Featured Recipe
Cinnamon Buns with Date Caramel Sauce
Add dry yeast and warm water to the bowl of a stand mixer and allow to sit for roughly 5 minutes, until yeast is bubbling on top.
Add buttermilk, butter, eggs, sugar, salt and vanilla and combine fully with a paddle of whisk attachment.
Add 3 cups of flour and start to incorporate slowly with a bread hook attachment, adding flour ½ cup at a time. Amount of flour may vary; you want a good balance between a dough that’s not too wet and sticky and not to dry. I used roughly 4 ¼ Cups.
Once the dough has kneaded on low for roughly 8-10 minutes. Transfer to a large greased bowl, flipping to coat the dough in the oil and place a damp towel over top and allow to rise by at least half in a warm place. Roughly 1-2 hours.
Line a large jelly roll pan 15”x10” with parchment paper.
Lightly flour a surface and turn your dough out, sprinkle flour over top and cover rolling pin and roll out your dough into a large rectangle, roughly 20”x20”.
Take butter and rip into pieces and place evenly over the dough, use your hands to gently spread the butter over the dough.
In a bowl, add the brown sugar and cinnamon and sprinkle the mixture over the dough as evenly as possible. Sprinkle the chopped dates over top.
Begin to roll the dough somewhat tightly into a long log shape.
Using a very sharp knife, make small cuts to portion out 12 equally portioned rolls and then use the knife again to cut sections, being careful not to squish the rolls in the process.
Transfer the rolls onto the baking sheet – 3 per row leaving a little space in between each and the edges on the pan.
Cover the pan loosely with plastic wrap and place in a warm spot to rise again for roughly 1 1 ½ Hours or until you noticed they have doubled in size again.
Preheat oven to 375F and place the pan on the middle rack and allow to bake for roughly 30 minutes, or until the buns are golden brown on the outside.
While the buns are baking, you can start the date caramel sauce.
Pour the hot water over the dates in a large bowl and allow them to sit for roughly 20-25 minutes.
Place the date, the remaining liquid from the dates as well as the other ingredients into a high-speed blender or food processor and blend until a thick caramel sauce is formed.
Once the cinnamon buns are finished, remove from the oven and allow to cool for roughly 5 minutes.
Spread the caramel sauce over top of the buns and enjoy!
