2019-06-01_VegNews

Made^

with

14

Makes 1^1 / 2 quarts

1 / 2 cup raw cashews, soaked for

at least 6 hours and drained

1 (14-ounce) can full-fat coconut milk

1 cup sugar

1 (6-ounce) container Follow Your

Heart Raspberry Yogurt

1 tablespoon vanilla extract

(^1) / 2 teaspoon salt
(^1) / 4 cup melted cocoa butter
(^1) / 2 cup seedless raspberry jam

1. Into a blender, add cashews, coconut
   milk, sugar, yogurt, vanilla, and salt.
   Blend until creamy, stopping to scrape
   down sides of blender when necessary.
   2. While blender is running, slowly
   add melted cocoa butter to form a
   smooth emulsion. Transfer blender
   to refrigerator and chill for at least
   two hours.
   3. Pour mixture into ice cream
   maker and prepare according to
   manufacturer’s instructions.
   Transfer soft ice cream into an
   air-tight container, layering dollops
   of raspberry jam. Use a rubber
   spatula to fold together ice cream
   and jam, leaving thick ribbons of jam
   throughout. Place container in freezer
   for at least four hours before serving.

Raspberry-White Chocolate Ice Cream

Cashews and cocoa butter lend a white chocolate flavor

to this ultra-premium, sweet raspberry ice cream.