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VANILLA GOJI BERRY ICE CREAM

It's summer! Which means there are plenty of ice creams to go around. I was trying my best choice between Caramel Swirl, a pretty in pink balsamic plum beauty or maybe you'd rather have something more classic? Peanut butter choc chip is always an excellent option as well but if it rains then we can always enjoy some good old fashioned vanilla bean caramel

It's no surprise that I had to try goji berries in my vanilla ice cream. They are such a unique and interesting ingredient, with their natural red color providing an added touch of beauty for your favorite dish!

Sprinkling gojis on top of your favorite dish is always a nice touch. It felt like something was missing when I first put them all down, but then one decoration hit just right: edible blue cornflower petals! They’re perfect for adding color and festive flair without being too much fuss--which seems to be happening with Independence day coming up soon...

Goji berries are beautiful little entities that lead you on with their red, but once blended into something they turn it into an orange. So if we want our vanilla base to remain cream colored and not be tinted towards the sunshine color of a gojiberry Smoothie (which would probably happen), then make sure these ingredients don’t end up being mixed together— instead carefully stir them each time before consuming for best results!

VANILLA GOJI BERRY ICE CREAM

INGREDIENTS

Ice Cream:

  • ¾ cup raw cashews, pre-soaked and strained*
  • 6 tbsp unsweetened non-dairy milk (I used vanilla almond milk)
  • 5 tbsp maple syrup
  • 4 tbsp coconut oil
  • 1 tsp pure vanilla extract
  • ½ tsp raw ground vanilla bean  (or scrape ½ a vanilla bean pod)
  • ¼ tsp sea salt
  • Fold-Ins:

INSTRUCTIONS

1-Make sure the ice cream ingredients are at room temperature before blending. Gently mix in a power blender until combined well enough for your desired consistency, then transfer into an appropriate-sized glass container (I used one that measures 4" x 6").
Makes 24 servings; Serving size 2 scoops = 130 calories/cup

 

2-Sprinkle goji berries and cornflower petals over the mixture before scooping to give it an interesting texture.

3-Freeze for 5-6 hours or overnight. When ready to eat, thaw out on the counter a bit until it’s at its scoopable consistency and enjoy!