7 Ingredient Creamy Jackfruit Ice Cream | Artistic Vegan Show 41

Happy Mother's Day! Thank you to all the beauty, love, inspiration, nourishment, your gentle touch, for speaking into the world one child at a time, one heart at a time, for all that you do the seen and unseen, thank you. Here is a song an Ode to Women!

I have a treat that is delicious as you! Creamy jackfruit ice cream, and when I say creamy it is sooooooooo creamy! It blew me away, I give a dumbfounded look in my new video as I taste it for the first time. Enjoy this delightful new recipe featured in a new Artistic Vegan Show on YouTube where you can cook with me as well as featured below. 

• CREAMY 
• DREAMY
• LUSCIOUS
• SCOOPABLE
• DELICIOUS
• SO CREAMY!!!!!

Ingredients:

• 1 1/2 Cup Raw Cashews (Soaked 'til Soft)
• 3/4 Cup Ripe Jackfruit Puree 
• 1 Cup Dairy Free Milk 
• ​1 Tbsp Maple Syrup
• 2 Tbsp Melted Coconut Butter (or oil)
• 1/3 Cup Coconut Sugar 
• ​1/4 tsp Sea Salt

​Peaceful Preparation: 

1. Combine everything in a blender.
2. Blend 3 times for 45+ seconds each, scraping sides in-between. 
3. Pour into a dish that has been frozen for 2+hrs. Spread evenly. Cover with plastic wrap that touches and covers the top completely to avoid ice crystals. Freeze for 1-2 hours.
4. Remove from the freezer after 1-2 hours, break up the ice cream completely, this helps break up the ice crystals and will make it scoopable. Do this 1-2 more times. On the final time (3rd or 4th) give it a final blend to completely break it up. Transfer, cover, freeze for 5-6 hours (easily done overnight) until completely firm. Alternatively, use a ice-cream maker by placing it in the frozen container, churning for 45 minutes, enjoying or proceeding to freeze for 5-6 hours until firm.
5. Defrost for 20-30 minutes until it is scoop-able. Scoop and serve! 

Top as desired, I did:

• 2 Spoonfuls Strawberry Jam (natural, sugar-free)
• 1 Lime - Freshly Squeezed

Mix together and use as a sauce.

• Top with chopped Crystallized Ginger and Dried Mango​

Notes:

• Soak your cashews for 4-6 hours, overnight or in hot water for 10-minutes+ until soft, even boiled, drain and rinse. Note: soaking will retain more nutrients and keep it raw. 
• Take your ripe jackfruit either from a can (easier), purchased fresh or whole and processed. Remove any seeds and slice off the hard end if it is intact, take the fragrant fruit, place it in a food processor until it is a thick, creamy puree. Other suggestions are: banana, mango, mamey, cherimoya, avocado, sweet potato, pumpkin, pineapple + much more!
• Use your favorite sweetener.
• Adapted by The Artistic Vegan Cookbook + Isa Chandra + Minimalist Baker + itziland