Vanilla Ice Cream


Festivities and plant food can be a scary combination: what to serve to skeptic guests? If this is your first raw festivity, just take it easy. You can’t force anyone to join your food choices but… you can seduce them with a lovely dessert.  No pressure, just pleasure! 




  • Blender
  • Ice Cream Maker (any kind will do, even cheap)
  • Spatula
  • Ice cream scoop




  • 4 C of truly raw cashews, soaked for 4 hours (or macadamia nuts)
  • 1½  C of spring water (add a little bit more if needed)
  • 2 Vanilla pods
  • ½ C light agave nectar (to taste)
  • ¼ tsp Himalayan salt
  • ½ C melted coconut oil




  • ½ pound (250 grams) of fresh mixed berries




  • Melt the coconut oil in a double boiler (or place the jar in a bowl with warm water)
  • Place the soaked nuts, water, agave and salt in the blender
  • Open the vanilla pods, scrape out the seeds and throw them in the blender
  • Blend until everything is very smooth; thick but still running
  • Add the coconut oil at low speed (or while blending shortly)
  • Let this mixture chill for 2 hours in the fridge
  • Pour the mixture in your ice cream maker and follow its own instructions
  • Usually it takes about 40 minutes to get a nice, firm ice cream
  • Make the berry sauce by blending up the berries 
  • Sieve the sauce so all the pits are removed and you have a velvety texture




  • Take a nice soup plate or a lovely bowl
  • Pour in some of the berry sauce
  • Take a scoop of ice cream and place it in the middle of your “soup”
  • Top off with some mint, a berry or a few cacao nibs



  • This nice cream is at its best freshly made, right of the ice cream maker
  • After that, it is best consumed within a few weeks 
  • Store in a well sealed container in the freezer
  • Prepare the first step a day ahead and turn the ice cream while you are having your feast dinner: perfect timing for a pure delish experience for your guests
  • A small portion will already satisfy you