By Audrey, Unconventional Baker
These strawberry vanilla chocolate drizzled ice cream bombs are a raw, vegan, and refined sugar-free spin on the Neapolitan classic.
Ingredients
Vanilla Layer:
Ingredients
Vanilla Layer:
- 1 cup raw cashews, pre-soaked and strained*
- 6 tbsp maple syrup
- 6 tbsp coconut oil
- 3 tbsp lime juice
- ¼ tsp raw ground vanilla bean
- ⅛ tsp sea salt
Strawberry Layer:
- ⅓ of the vanilla layer mixture
- ⅔ cup rough-sliced strawberries
Chocolate Drizzle:
- ⅓ cup melted dark chocolate of your choice mixed in with a tsp or two coconut oil to thin it out a little, or some of this simple DIY magic shell
- optional: a few edible dried rose petals for garnish
Instructions
- Make sure all ingredients are at room temperature before starting. Place ice cream mold (this is the one I used; alternatively can use silicone cupcake liners) on a firm metal tray and set aside.
- Blend all vanilla layer ingredients in a power blender until completely smooth. Remove ⅔ of this mixture and divide it between the 6 cups of the ice cream mold (if using the same-sized molds as I am, if not, just divide the mixture evenly between your molds filling them half-way). Place the whole tray in the freezer and chill for 15 mins.
- Add the strawberries to the remaining ⅓ of the vanilla mixture in the blender and blend until smooth. Carefully spoon this mixture over the vanilla layer, dividing evenly. Place the whole tray in the freezer once again and freeze for 4-5 hours or overnight to set.
- When ready to serve, prepare the chocolate drizzle (by melting your chocolate in a double boiler, or by preparing the magic shell recipe). Pop the ice cream “bombs” out of the molds and set on a parchment-lined chilled metal tray (to help keep them frozen longer). Drizzle with chocolate (I used this cake decorating tool for thinner drizzle lines). Let stand for a minute or two for the shell to harden. Then either thaw out slightly and enjoy or return to the freezer to enjoy late.
Notes
- *To pre-soak nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water.
- For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above).
- Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility.
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