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    Home / chocolate / Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    Published Jul 31, 2014

    Jump to Recipe Print Recipe

    delicious tray of Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened

    Ice cream has always been one of my top three favorite foods (up there with sushi and fancy cheese). When I outgrew Thrifty's 99 cent cones of mint chip, I graduated to Coldstone Creamery's white chocolate mixed with raspberries. The two were a match made in heaven, one sweet and rich, the other bright and tangy.

    nuts and raspberries

    raspberries in bowl

    When I moved to Northern California and became interested in things like "health," Jay and I would frequent a raw vegan restaurant called Urban Forage that occupied the building in San Francisco's Mission District that now houses Locanda. Urban Forage served up a soft-serve "Nice Cream" made from nuts and natural sweeteners that was so rich and creamy, it was hard to believe it was vegan.

    blender

    liquid in blender

    raspberry mix in blender

    Then one day the restaurant closed suddenly when the owners, who had been involved in tax evasion, fled the country. Employees were left with only a note on the door, while I was left me with a yearning for Nice Cream that wouldn't be sated for another decade.

    nuts in blender

    brownie mix in blender

    Cafe Gratitude opened a few years later with a raw ice cream of their own, but the texture was never as voluptuous as that of Nice Cream. All menu items at Cafe Gratitude were given affirmations for their titles. One couldn't simply order a salad, one ordered "I am Nourished" or "I am Inspired." They made an ice cream sandwich reminiscent of an It's It called "I Am I Am." I enjoyed these until our local Cafe Gratitude closed its doors a few years ago. My quest for good vegan ice cream continued.

    brownie mix in tubs

    brownie layer in tub

    I'd tried my hand at vegan ice cream a few times using coconut milk and agave nectar, but the texture always turned out icy. I was inspired to give it another go when I saw all the amazing concoctions Dana a.k.a. Minimalist Baker has been coming out with lately. She uses pureed soaked cashews to create a creamy base, then adds coconut milk, natural sweeteners, coconut oil, and gorgeous flavors, from mint brownie to chai to salted bourbon caramel to peanut butter cookie dough (hello!). This looked like the creamiest vegan ice cream I'd seen since the days of Nice Cream. I churned up a batch of mint brownie and was hooked.

    ice cream spread in tub

    top down shot of slab of Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    slab of Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    With all of the raspberries about, I thought back to my favorite Coldstone creation of yore. I traded the coconut oil in the ice cream for cacao butter, which, combined with vanilla bean-infused coconut milk and light maple syrup, makes an ice cream that tastes just like white chocolate. It keeps the ice cream smooth and emulsified and has a dairy-like richness on the palate, making me wonder if this was the secret to Nice Cream. Indeed, I would be hard-pressed to believe that this raspberry ice cream was vegan if I hadn't made it myself.

    butter in bowl

    whisk and pot

    I mashed raspberries with maple syrup and a splash of bourbon (mostly to keep the berries from freezing solid) and stirred them into the base. I sandwiched this between two thin layers of raw brownie, also adapted from Minimalist Baker. I whisked up a raw chocolate from cacao butter, cacao powder and maple syrup into which I dipped the sandwiches, and I topped them with cacao nibs.

    overhead shot of Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened)

    chocolate dipping

    ice cream sandwiches being dipped

    The ice cream on its own is superb, but sandwiched between vegan brownies and dunked in raw chocolate and crunchy nibs, it is pure heaven. The flavors are clean as though made with refined sugar, thanks to dates and mild grade A maple syrup. And the berries taste bright and fresh against the deep chocolate, keeping the dessert well-balanced and just sweet enough. Each bite is creamy-crunchy-chewy, with the raw chocolate melting on your fingers and tongue. I find the texture of the nibs completely addicting.

    rows of Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened} on baking tray

    I never thought a vegan dessert could make it into my top three foods, but I could contentedly snack on these for the rest of summer.

    stack of Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    My only regret was having to depart for a week-long camping trip the day after making these beauties. Leaving this guy behind is hard enough, but taking a last long look at the container of ice cream sandwiches in the freezer was pure torture.

    Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened} on a plinth

    So I took one for the road.

    ice cream sandwich with bite taken out

    More Ice Cream Recipes:

    • Vanilla Rooibos Peach Ice Cream Floats {vegan}
    • Jasmine Ice Cream with Cacao Nibs & Dark Chocolate Magic Shell
    • Roasted Cherry Vanilla Ice Cream with Bourbon and Chocolate
    • Oatmeal Chocolate Stout Ice Cream Sandwiches

    M‌ore Raw/Vegan/Grain-Free Desserts:

    • Vegan No-Bake Chocolate Cream Tart
    • Raw, Vegan Chocolate Cheesecake
    • Rawish, Vegan Pumpkin Pie
    • Hazelnut Ganache No-Bake Brownies
    • Vegan Grasshopper Pies in Jars
    • Vegan Lemon Tart with Berries & Coconut Cream
    • 16 No-Bake Desserts for Any Occasion

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this ice cream sandwich recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 1 vote

    Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    Print Recipe Pin Recipe
    Makes 8 sandwiches
    Prep Time: 45 minutes
    Freezing time: 3 hours
    Total: 45 minutes
    Servings: 8 sandwiches.

    Ingredients

    For the brownies:

    • 1 1/4 cups nuts (5.5 ounces / 155 grams) (I used equal parts raw almonds and pecans)
    • 1/4 cup+ 2 tablespoons raw cacao powder (or regular cocoa powder) (1.25 ounces / 35 grams)
    • 1/8 teaspoon fine sea salt
    • 1 cup dates, pitted (covered with boiling water and soaked 5 minutes if not super soft and squishy, then drained well) (4.5 ounces / 130 grams)
    • 1 teaspoon vanilla extract
    • 1/2 ounce chopped cacao butter, melted (about 2 1/2 tablespoons / 20 grams)

    For the ice cream:

    • 1/2 cup cashews, soaked 6-24 hours, drained (2.25 ounces / 65 grams)
    • 1 1/4 cups full-fat coconut milk, shaken prior to opening (10 ounces / 300 mL)
    • 1/2 vanilla bean, split and scraped
    • 1 1/2 cups raspberries (6 ounces / 170 grams)
    • 5 tablespoons grade A maple syrup, plus another 3 tablespoons (1.75 ounces / 50 grams) for macerating the raspberries (3.25 ounces / 90 grams)
    • 1 tablespoon bourbon or vodka (optional)
    • pinch salt
    • 1/2 ounce chopped cacao butter, melted (about 2 1/2 tablespoons / 20 grams)

    For the raw chocolate coating:

    • 1 scant cup chopped cacao butter (3.5 ounces / 100 grams)
    • 1/2 cup raw cacao powder (or regular cocoa powder) (1.5 ounces / 45 grams)
    • 1/4 cup maple syrup (2.75 ounces / 80 grams)
    • 1 teaspoon vanilla extract
    • 2 tablespoons cacao nibs (for topping the sandwiches)

    Instructions

    Make the brownies:

    • In the body of a food processor, process the nuts with the cacao powder and salt until fairly finely ground. Scrape into a bowl and set aside. Place the dates (drained if soakewith the vanilla in the now-empty blender and blend until smooth, scraping down the bowl as needed. Add the nut mixture and melted cacao butter to the date mixture, and pulse until combined and clumpy, scraping the bottom and sides of the bowl as needed.
    • Line two 8x4" loaf pans (or one 8x8" square pawith parchment paper, leaving the sides sticking out for handles. Pack each pan with half of the brownie mixture, pressing firmly, into a thin, even layer. Freeze the brownies until firm, at least 20 minutes.

    Make the ice cream:

    • Heat the coconut milk with the vanilla bean in a small saucepan over a medium flame until hot and steamy, swirling occasionally. Cover and let steep 20 minutes. Meanwhile, combine the raspberries with 3 tablespoons of the maple syrup and the bourbon in a small bowl and mash lightly. Set aside.
    • In the body of a blender or food processor, pulse together the cashews, maple syrup, and salt. Blend until smooth, about 5 minutes, scraping down the sides of the bowl occasionally. Remove the vanilla pod from the coconut milk, discard the pod, and slowly blend the coconut milk into the cashew mixture. Blend until silky smooth, scraping down the sides of the bowl as needed, a minute or two. Blend in the melted cacao butter, then stir in the mashed berries and their juices, leaving some chunks of berries.
    • Scrape the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions.

    Assemble the sandwiches:

    • If you made the brownies in one pan, cut in half. Scrape the ice cream onto the top of one brownie and spread evenly. (There is plenty of ice cream, so feel free to "taste.") Turn out the second brownie onto the top of the ice cream and press gently to even it out. Peel off the parchment and discard. Freeze until firm, at least 2 hours.
    • When firm, use the parchment handles to pull the ice cream sandwich out of the pan and onto a large cutting board. With a sharp chef's knife, trim away the edges and cut into 8 sandwiches. Freeze until ready to dip.

    Make the chocolate:

    • In a metal bowl set over a pot of barely simmering water, combine the cacao butter, cacao powder, maple syrup, and vanilla. Whisk until nearly melted and smooth. Remove from the heat and let cool until warm and slightly thickened, whisking frequently to keep the mixture in emulsion.

    Dip the sandwiches:

    • Remove the frozen sandwiches from the freezer and line a small sheet pan with parchment paper. Working quickly, dip a sandwich into the chocolate halfway on the diagonal. Shake off the excess chocolate, place on the pan and immediately top with a sprinkle of cacao nibs before the chocolate hardens. (You'll only have a matter of seconds to get them on there, but you can always re-dip the sandwich if need be.) Work quickly and return the sandwiches to the freezer to firm up again, at least 30 minutes.
    • The sandwiches are best when they've had a few minutes to soften out of the freezer. If not serving immediately, wrap airtight and store for up to a month or two.

    Notes

    Adapted from Minimalist Baker.
    Do be sure to give the cashews a nice long soak prior to blending – between 6 and 24 hours.
    Raw cacao powder, cacao butter and cacao nibs can be found in many healthy foodie stores. If you can't find raw cacao powder, you can use cocoa powder (Dutch-process or natural) in its place. Coconut butter or oil can be used in place of cacao butter in the brownies, and melted coconut oil can be used in the ice cream. Coconut oil will probably work in the raw chocolate in place of cacao butter, as well, though I do love the chocolatey flavor the cacao butter adds to this recipe, so it is well worth seeking out.
    I like the lighter flavor of grade A maple syrup here as it gives the sandwiches a cleaner flavor, but grade B will work fine in a pinch. You can also use honey, but you'll want to decrease the quantity a bit as it is sweeter than maple syrup, and the recipe will no longer be vegan.
    The raw chocolate recipe will make more chocolate than you'll need, but it will allow you enough depth into which to dip the sandwiches. Extra chocolate can be poured into a bowl, chilled, and cut into pieces to eat. Store in the refrigerator. You can use a good quality bittersweet chocolate in place of the raw chocolate if you prefer.
    This recipe makes 8 small but rich sandwiches. Feel free to double the recipe, forming the brownies into two 8x8" pans, or triple it and form the brownies into two 9x12" pans. The sandwiches can be individually wrapped and hoarded in the freezer for up to a month or two. For the best results, let them soften out of the freezer for about five minutes before eating.
    All ounce measurements here are by weight.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 638kcalCarbohydrates: 46gProtein: 9gFat: 51gSaturated Fat: 27gCholesterol: 69mgSodium: 281mgPotassium: 600mgFiber: 8gSugar: 27gVitamin A: 805IUVitamin C: 6.3mgCalcium: 80mgIron: 4mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

    Adapted from Minimalist Baker

    Do be sure to give the cashews a nice long soak prior to blending – between 6 and 24 hours. Raw cacao powder, cacao butter and cacao nibs can be found in many healthy foodie stores, or you can order them all here. If you can't find raw cacao powder, you can use cocoa powder (Dutch-process or natural) in its place. Coconut butter or oil can be used in place of cacao butter in the brownies, and melted coconut oil can be used in the ice cream. Coconut oil will probably work in the raw chocolate in place of cacao butter, as well, though I do love the chocolatey flavor the cacao butter adds to this recipe, so it is well worth seeking out.

    I like the lighter flavor of grade A maple syrup here as it gives the sandwiches a cleaner flavor, but grade B will work fine in a pinch. You can also use honey, but you'll want to decrease the quantity a bit as it is sweeter than maple syrup, and the recipe will no longer be vegan.

    The raw chocolate recipe will make more chocolate than you'll need, but it will allow you enough depth into which to dip the sandwiches. Extra chocolate can be poured into a bowl, chilled, and cut into pieces to eat. Store in the refrigerator. You can use a good quality bittersweet chocolate in place of the raw chocolate if you prefer.

    This recipe makes 8 small but rich sandwiches. Feel free to double the recipe, forming the brownies into two 8x8" pans, or triple it and form the brownies into two 9x12" pans. The sandwiches can be individually wrapped and hoarded in the freezer for up to a month or two. For the best results, let them soften out of the freezer for about five minutes before eating.

    All ounce measurements here are by weight.

    Makes 8 sandwiches

    For the brownies:
    1 1/4 cups (5.5 ounces / 155 grams) nuts (I used equal parts raw almonds and pecans)
    1/4 cup+ 2 tablespoons (1.25 ounces / 35 grams) raw cacao powder (or regular cocoa powder)
    1/8 teaspoon fine sea salt
    1 cup (4.5 ounces / 130 grams) dates, pitted (covered with boiling water and soaked 5 minutes if not super soft and squishy, then drained well)
    1 teaspoon vanilla extract
    1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped cacao butter, melted

    For the ice cream:
    1/2 cup (2.25 ounces / 65 grams) cashews, soaked 6-24 hours, drained
    1 1/4 cups (10 ounces / 300 mL) full-fat coconut milk, shaken prior to opening
    1/2 vanilla bean, split and scraped
    1 1/2 cups (6 ounces / 170 grams) raspberries
    5 tablespoons (3.25 ounces / 90 grams) grade A maple syrup, plus another 3 tablespoons (1.75 ounces / 50 grams) for macerating the raspberries
    1 tablespoon bourbon or vodka (optional)
    pinch salt
    1/2 ounce (about 2 1/2 tablespoons / 20 grams) chopped cacao butter, melted

    For the raw chocolate coating:
    1 scant cup (3.5 ounces / 100 grams) chopped cacao butter
    1/2 cup (1.5 ounces / 45 grams) raw cacao powder (or regular cocoa powder)
    1/4 cup maple syrup (2.75 ounces / 80 grams)
    1 teaspoon vanilla extract
    2 tablespoons cacao nibs (for topping the sandwiches)

    Make the brownies:
    In the body of a food processor, process the nuts with the cacao powder and salt until fairly finely ground. Scrape into a bowl and set aside. Place the dates (drained if soaked) with the vanilla in the now-empty blender and blend until smooth, scraping down the bowl as needed. Add the nut mixture and melted cacao butter to the date mixture, and pulse until combined and clumpy, scraping the bottom and sides of the bowl as needed.

    Line two 8x4" loaf pans (or one 8x8" square pan) with parchment paper, leaving the sides sticking out for handles. Pack each pan with half of the brownie mixture, pressing firmly, into a thin, even layer. Freeze the brownies until firm, at least 20 minutes.

    Make the ice cream:
    Heat the coconut milk with the vanilla bean in a small saucepan over a medium flame until hot and steamy, swirling occasionally. Cover and let steep 20 minutes. Meanwhile, combine the raspberries with 3 tablespoons of the maple syrup and the bourbon in a small bowl and mash lightly. Set aside.

    In the body of a blender or food processor, pulse together the cashews, maple syrup, and salt. Blend until smooth, about 5 minutes, scraping down the sides of the bowl occasionally. Remove the vanilla pod from the coconut milk, discard the pod, and slowly blend the coconut milk into the cashew mixture. Blend until silky smooth, scraping down the sides of the bowl as needed, a minute or two. Blend in the melted cacao butter, then stir in the mashed berries and their juices, leaving some chunks of berries.

    Scrape the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions.

    Assemble the sandwiches:
    If you made the brownies in one pan, cut in half. Scrape the ice cream onto the top of one brownie and spread evenly. (There is plenty of ice cream, so feel free to "taste.") Turn out the second brownie onto the top of the ice cream and press gently to even it out. Peel off the parchment and discard. Freeze until firm, at least 2 hours.

    When firm, use the parchment handles to pull the ice cream sandwich out of the pan and onto a large cutting board. With a sharp chef's knife, trim away the edges and cut into 8 sandwiches. Freeze until ready to dip.

    Make the chocolate:
    In a metal bowl set over a pot of barely simmering water, combine the cacao butter, cacao powder, maple syrup, and vanilla. Whisk until nearly melted and smooth. Remove from the heat and let cool until warm and slightly thickened, whisking frequently to keep the mixture in emulsion.

    Dip the sandwiches:
    Remove the frozen sandwiches from the freezer and line a small sheet pan with parchment paper. Working quickly, dip a sandwich into the chocolate halfway on the diagonal. Shake off the excess chocolate, place on the pan and immediately top with a sprinkle of cacao nibs before the chocolate hardens. (You'll only have a matter of seconds to get them on there, but you can always re-dip the sandwich if need be.) Work quickly and return the sandwiches to the freezer to firm up again, at least 30 minutes.

    The sandwiches are best when they've had a few minutes to soften out of the freezer. If not serving immediately, wrap airtight and store for up to a month or two.

    batch of Raspberry Brownie Ice Cream Sandwiches {Vegan, Gluten-Free, Raw-ish, Naturally Sweetened}

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    the cover of the award-winning cookbook, Alternative Baker

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Renee (Will Frolic for Food) says

      August 01, 2014 at 10:37 pm

      Stop. It's too beautiful. It hurts. And it's healthy in all of the best ways.

      Reply
      • Alanna says

        August 06, 2014 at 9:40 pm

        Ha! Thanks Renee. :)

        Reply
    2. Nik Sharma says

      August 01, 2014 at 10:42 pm

      OMG, I think you've out done yourself this time! These look gorgeous, Alanna.

      Reply
      • Alanna says

        August 06, 2014 at 9:39 pm

        Aw! Thanks, Nik. :)

        Reply
    3. Sondi says

      August 02, 2014 at 4:16 am

      I'm drooling all over my keyboard here. These look incredible. I'm not gonna lie - if I make these, I'll probably eat 'em all myself.

      Reply
      • Alanna says

        August 06, 2014 at 9:39 pm

        Heh. You and me both. :)

        Reply
    4. Stephanie @ Girl Versus Dough says

      August 04, 2014 at 1:26 am

      Seriously, these. are. amazing.

      Reply
      • Alanna says

        August 06, 2014 at 9:39 pm

        Aw!

        Reply
    5. Isadora Lassance says

      August 04, 2014 at 2:05 am

      Oh my goodness, Alana! These look amazing! We have a cold stone creamery right near our house, that I love, but I also love experimenting with vegan ice cream and this one looks perfect! fruity ice creams have always been my favorites and to combine raspberry ice cream with brownies is just the best idea ever! Gorgeous photos as usual :)

      Reply
      • Alanna says

        August 06, 2014 at 9:39 pm

        Thank you so much Isadora! You would totally dig this ice cream, expecially if you like fruity ones.

        Reply
    6. AmandaPaa says

      August 04, 2014 at 2:26 am

      holy yum. i want to spend a whole day making these. and i love the part where you say "i became interested in things like "health" - sounds similar to how i stumbed upon treating myself better too. xo!

      Reply
      • Alanna says

        August 06, 2014 at 9:38 pm

        Totes! I wish we could spend the day making them together. Maybe someday. <3

        Reply
    7. Jasmine Ann says

      August 04, 2014 at 8:38 am

      ermagawd these look and sound deeelicious!

      Reply
      • Alanna says

        August 06, 2014 at 9:37 pm

        Aw, thanks!

        Reply
    8. Danguole says

      August 05, 2014 at 12:28 pm

      So many brilliant moves in one post, Alanna! Goodness.

      Also, I'm laughing to myself at ordering salad called "I Am Nourished." I mean... I'm sure it's delicious. But still. Do they have an "I'd Feel Ridiculous" menu option?

      Reply
      • Alanna says

        August 06, 2014 at 9:37 pm

        Ha! They totally should. Or maybe "I'm Crying on the Inside..." Thanks a bunch for the kind words.

        Reply
    9. Jelena says

      August 07, 2014 at 10:09 am

      I made those last night,o boy,they disappeared like in sec :) the best ice cream ever,all we need now is a chocolate version diary free of course ;) pics end everything amazing like always

      Reply
      • Alanna says

        August 11, 2014 at 8:29 am

        Oh I'm so glad you liked them!! Mm, dairy free chocolate ice cream sounds superb. Thanks for the suggestion!

        Reply
    10. dina says

      August 14, 2014 at 3:32 pm

      these look sooo good!

      Reply
      • Alanna says

        August 18, 2014 at 10:24 pm

        Thanks Dina!

        Reply
    11. Paulina says

      August 18, 2014 at 9:37 pm

      A M A Z I N G !!! thank you so much for this tutorial!!!!! ;)

      Reply
      • Alanna says

        August 18, 2014 at 10:25 pm

        You're so very welcome Paulina!!

        Reply
    12. Anonymous says

      August 29, 2014 at 2:14 pm

      hi! its look super yummy! but in the ice cream Ingredients writes cacao butter meltted but it dosent write when to mix it with the ice cream mixtur.......

      Reply
      • Alanna says

        August 30, 2014 at 3:13 am

        Oh dear! Thanks for catching that! I've updated the recipe; it gets added in after the coconut milk and before the berries. Let me know if you give it a go!

        Reply
      • Anonymous says

        August 30, 2014 at 10:18 am

        Its not terrible, happens to everyone. But thanks for answer me so quick.
        I made the ice cream without cocoa butter and I got a great and very tasty ice cream. in addition instead of cashew I used walnuts and still its came very good. Great recipe and great blog I personally do not eat milk products and this a great snack for me. I wanted to say that you're a very nice replaying everyone.
        I will keep bake and cook from your blog :)

        Reply
      • Alanna says

        September 07, 2014 at 7:11 am

        Thanks for saying so! I'm relieved I didn't scare you off with my shoddy recipe writing. ;) I'm so glad to know that walnuts will work in the ice cream in place of cashews - brilliant! Thank you for giving this recipe a go, and for the nice note. :)

        Reply
    13. Colorful Canary says

      February 11, 2015 at 10:47 pm

      Mmmm...Thanks for the great looking recipe! I featured it on my blog :) http://www.colorfulcanary.com/2015/02/14-raw-chocolate-recipes-for-your.html

      Reply
    14. Eden Passante says

      March 28, 2016 at 4:30 pm

      Wow, these look insane! The perfect bites!

      Reply
    15. Satpreet says

      September 17, 2019 at 11:54 pm

      I borrowed an ice cream maker from a friend in order to make this ice cream for another friend's birthday a few weeks ago, and it was totally worth the mile walk with an ice cream maker tucked under my armpit in the heat.

      I'm not usually a fan of vegan ice cream (I already can't eat gluten - why would I deny myself cream???) but this is so good and does not feel overly heavy/indulgent at all.

      Thank you!

      (Sorry for the serial commenting, btw. I just graduated from grad school and have been baking through your website as seasonal fruits roll in to recover my soul/heart/brain) :)

      Reply
      • Alanna says

        September 18, 2019 at 10:48 pm

        Wow, that's dedication! I'm so glad you enjoyed the ice cream and that it was worth all the effort. Huge congratulations on graduating from grad school! You deserve ALLLLLLL the desserts. :)

        Reply
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    Welcome

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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This easy little loaf gets a baklava vibe from sticky dates, toasted nuts, cinnamon, and a drizzle of honey if you like. It’s free of grains, dairy, eggs, cane sugar, and can be made nut-free too. I use cassava, almond, and tapioca flours for a sturdy, tender crumb, but I’ve given substitution suggestions in the recipe. If you’ve got a couple of ripe bananas lying around, this is the recipe for you! 

Ingredients:
•nut or seed butter
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•coconut oil or ghee
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Find the recipe by tapping the link in my profile, then tapping this image. Or search “banana bread” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/grain-free-banana-bread-paleo-vegan/

#bananabread #paleobread #veganbread #f52community #f52grams #feedfeedglutenfree #veganbombs #feedfeedvegan
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Heading to the in-laws’ this weekend for a pot luck on the deck and to hopefully pilfer some homegrown rhubarb.🤞🏼
✨
This recipe features jammy sweet-tart rhubarb showered in crispy, crunchy, nutty crisp topping. Made with simple ingredients you probably have on hand, vegan if you use vegan butter. Add a handful of berries if you like! 
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Get the recipe via the link in my profile by tapping the link, then this picture. Or search “rhubarb crisp” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/vegan-gluten-free-rhubarb-crisp/
#rhubarbseason #rhubarb #rhubarbcrisp #f52community #f52farmstand #f52grams
    My favorite GF DF carrot cake, now with a nut-free My favorite GF DF carrot cake, now with a nut-free paleo variation!
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I was craving this fluffy, springy, gently-spiced carrot cake the other day, so I tested a grain-free and naturally-sweetened version. It’s pretty tasty, and it also happens to be kosher for Passover! 
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Now you can make this elevated classic with a gluten-free flour blend (sweet rice, oat, millet, and tapioca flours) or go grain-free with cassava and coconut flours. Either way, this beauty comes together in minutes with one bowl and a spatula, and it bakes up with a pillowy and tender crumb. 
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Make it in a 9-inch round pan for a single layer cake, or double or triple the recipe for more layers. Or use a square or rectangular pan for sheet cake. Gussy it up with rainbow carrot ribbons, or drizzle with maple or honey on top. 
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I’ve linked to my traditional less-sweet cream cheese frosting in the post, as well as a vegan cream cheese frosting recipe that I make with @miyokoscreamery plant-based butter and cream cheese. Or you can go paleo and top it with whipped coconut cream or thick coconut yogurt. Feel free to add any carrot cake mix-ins you like – pineapple, raisins, shredded coconut, or toasted nuts.  
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Find the recipe by tapping the link in my profile, then tapping this image. Or search “carrot cake” on #bojongourmet. Or copy/paste the following link into your desktop browser: 

https://bojongourmet.com/dairy-free-gluten-free-carrot-cake/
#carrotcake #glutenfreecake #paleocake #dairyfreerecipes #feedfeedglutenfree #f52community #f52farmstand
    Fresh on TBG: Passover Desserts (GF, DF, vegan & p Fresh on TBG: Passover Desserts (GF, DF, vegan & paleo options)
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While I didn’t grow up in a religious family, I loved putting together this roundup of sweet treats that happen to be kosher for Passover. I don’t know if it’s the pandemic, my age (I’ll be 40 this year!😳) or following such inspiring Jewish foodies (Jewdies?) as @jakecohen, @zenbelly, @whatjewwannaeat, @predominantly_paleo , and @estherandloretta , among others, but I’ve been feeling super nostalgic for Jewish cuisine lately.
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Also, I had no idea how complicated the rules of Passover really are! I knew that wheat and yeasted baked goods were strictly verboten, in order to honor the hardship of our people traversing the dessert without time to stop and let their bread rise. But I didn’t realize that certain groups observe stricter rules, avoiding all foods that even *look* like grains, such as beans, legumes, and even cardamom! 
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I even asked you all in my stories to weigh in on the heated debate about baking soda and baking powder. Apparently they are *technically* kosher for Passover according to the letter of the law, even though I and many others always thought they were to be avoided. 
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Whether you celebrate or not, I hope you go meshuga for these recipes! A few favorites: 

1. GF Vegan Chocolate Tahini Tart
2. Brown Butter Macaroons
3. Vegan Key Lime Pie
4. Paleo Crepes
5. Pot De Creme
6. Almond Poppy Seed Eton Mess
7. No-Bake Brownie Ice Cream Sandos

Find these recipes and more by tapping the link in my profile, then tapping this image. Or search “Passover” on #bojongourmet. Or copy/paste the following link into your desktop browser:

https://bojongourmet.com/passover-desserts-gluten-free-paleo-vegan/

Chag sameach! 

#passover #passover2021 #passoverdesserts #passoverdessert #pesach #passoverrecipes #glutenfreedesserts #paleodessert #vegandessert
    Weekend plans? ✨ I’m craving these GF citrus Weekend plans? 
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I’m craving these GF citrus poppy seed almond flour pancakes. Grain-free and dairy-free, they also happen to be kosher for Passover! 
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Top them with yogurt, honey, and citrus for a vibrant and nourishing breakfast.
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Get the recipe at #bojongourmet, tappable link in my profile:

https://bojongourmet.com/fluffy-almond-flour-pancakes-gluten-free/
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#glutenfreepancakes #paleopancakes #dairyfreepancakes #pancakes #f52community #feedfeedglutenfree #f52grams
    Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie ✨ Fresh on TBG: Paleo Vegan No-Bake Key Lime Pie
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Pie Day = great holiday or greatest holiday? We’re celebrating with this easy pie recipe that requires no baking. Just whizz everything together in a blender or food processor, then set in the fridge. 
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This beauty bursts with bright citrus flavor soothed by luscious coconut for a dessert that will make you feel like you’re lying on a tropical beach. Just the thing for ushering in brighter days!
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Ingredients:
•nut & coconut crust
•maple syrup
•vanilla, cinnamon & salt
•lime zest & juice
•soaked cashews
•water or coconut water
•coconut oil
•coconut yogurt, for topping
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Find the recipe by tapping the link in my profile, then tapping this image. Or search “lime pie” on #bojongourmet. Or copy/paste the following link into your desktop browser: 
https://bojongourmet.com/vegan-key-lime-pie-paleo/
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#keylimepie #pieday #piday

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