Before we get to the good stuff (ice cream!), I want to mention that SAVEUR’s 2015 blog award nominations are open! If you feel My Darling Vegan is worth a nomination, I’d love your support. Thanks!
By things I mean weather. And by here I mean Portland, Oregon. Instead of the typical grey skies and March drizzles, this weekend turned into full-on summer. The sandals and sunglasses came out, the jackets came off, and much outdoor fun was had.
Honestly, I’m not sure if this is something to celebrate or cause for serious concern. The last two years we have seen such intense climate change across the United States, mostly in the form of horrendous winters that the majority of the country has been experiencing. But there is also the increasingly concerning draught in California and if things continue as they do here, draught is certain to spread. In fact things have gotten so bad that America’s national dietary advisory panel is telling us to “eat less meat” and rely on more sustainable ways to eat – these are the same people that came up with the food pyramid so many years ago. Well, change is in the air and what seemed always like a problem for future generations, has become something we very much need to address. Now.
Although this is a deeply concerning issue, it’s not helpful for me to dwell on it too long. And so today I choose to celebrate this unexpected summer. And in the name of celebration, I made ice cream.
A few weeks back I was sent some Vanilla Lucuma Protein Powder from Sprout Living. Remember them – that inspiring, health-conscious vegan company that makes the best protein powders I’ve ever had? You can check out my full review over here and take a look at what I did with their AMAZING Chocolate Maca Protein Powder. Anyway, I’ve been enjoying the Vanilla Lucuma in smoothies for some time, but I knew that this delicious protein powder was destined for more…for something truly extraordinary.
I just wasn’t sure what that something truly extraordinary was.
Lucuma, which is a sweet, caramelly fruit originating in Peru, is my new favorite superfoods. I hadn’t actually heard to lucuma before the Vanilla Lucuma Protein Powder arrived at my doorstep but I loved the flavor so much that I did a little peeking around the internet to find out a bit more about this mystery fruit. Loaded with B3, fiber, and iron, calcium, protein, and much more lucuma is essential a perfect food.
Paired with the natural caramelly sweetness of dates and fresh vanilla beans, this ice cream is simply amazing. Fresh, sweet, and even with a healthy dose of protein, it is the perfect way to celebrate warm weather and healthful plant-based food.
- Vanilla Lucuma Ice Cream Base
- 1½ cups raw cashews, soaked 4 hours
- 2 cups raw almond or cashew milk
- ½ cup Sprout Living Vanilla Lucuma protein powder
- ¼ cup raw agave nectar
- 3 tablespoons coconut oil, melted
- 2 vanilla beans, scraped
- ¼ teaspoon salt
Raw Caramel Sauce
- ¼ cup cashews soaked 4 hours
- 6 Medjool dates, pitted
- ¼ cup water
- 2 tablespoons maple syrup
- ¼ teaspoon salt
- The night before place your ice cream mixer bowl in the freezer.
- To make the ice cream base, drain and rinse the cashews. Place them in a high-powered blender with the almond milk and blend until completely smooth. Add the remaining ice cream ingredients and blend until well combined. Transfer to a shallow container, cover, and chill base for at least 2 hours.
- Churn ice cream according to manufacturer's instructions.
- While ice cream is churning make the caramel sauce. Drain and rinse the cashews and place them in a food processor or high-powered blender with the remaining caramel ingredients. Process until completely smooth.
- Once ice cream is desired consistency, add caramel sauce to ice cream and churn for a few more seconds.
- For best results serve immediately. Or transfer ice cream to a shallow container, cover, and store in the freezer. Allow 15 minutes for ice cream to thaw before eating.