Let’s talk kitchen appliances for a minute. Personally I think I don’t own that many. I don’t have a stand mixer, no bread machine and no air fryer. And that is fine. But I cannot live without my ice cream machine! During summer I use it all the time. For example to make this delicious Raspberry Elderflower Ice Cream with Cocoa Butter. If you don’t have an ice cream maker though, there are ways to make your own ice cream, too. I have linked to a method before. But there’s tons of information about this on the internet.
For this ice cream I threw together some leftover ingredients that I had in the freezer. A bunch of soaked cashews that I wanted to use for a pasta sauce. Some almond cream cheese that needed to be used up. Leftover oat milk that was threatening to go bad. Cocoa butter that had been sitting in the fridge for a very long time. And a bottle of elderflower syrup that atmittedly was storebought. (I like to look at all the lovely pictures of people making this syrup on Instagram. But I am much too lazy to make some myself. I will make waffles with elderflowers though. )
Adding the cocoa butter was an interesting experience. I used an unrefined kind, which means, it has a very strong cocoa bean flavour. In my opinion that goes very well with raspberries. But some people in my family weren’t very fond of this combination. If you have reservations you can switch out the fat (see below). The cocoa butter overpowers the elderflower flavour quite a bit, so if you want more of that, you should use a refined coconut butter.
Of course you have room for substitutions! If you don’t have cocoa butter, you can use coconut oil or even coconut cream (although that will change the taste quite a bit!). Instead of almond cream cheese, you can use any other cream cheese and instead of elderflower syrup, you can use a different sweetener.
Raspberry Elderflower Ice Cream with Cocoa ButterMihl This vegan ice cream comes with a huge surprise: The addition of unrefined cocoa butter makes it taste quite a bit like chocolate. Print
100 g raw cashews, soaked in water for about 12 hours
170 g elderflower syrup
120 g unrefined cocoa butter, melted
240 ml oat milk
150 g vegan cream cheese (I use an organic almond based cheese)
200 g raspeberries, frozen or fresh
2 tablespoons white wine, optional
Combine all the ingredients in a blender and purée until smooth.
Place in your ice cream maker and prepare according to the manufacturer’s instructions.
Freeze until ready to use.
Remove from the freezer at least 30 minutes before serving.