Vegan Vanilla Rose Ice Cream

Step 1

Begin by combining the raw cashews and Medjool dates in a large mixing bowl and covering them completely in water. Place in the fridge to soak for at least 4 hours (overnight is best). Ensure that the freezer bowl to your ice cream maker has also been frozen for at least 24 hours.

Step 2

Once the dates and cashews have soaked and are soft, strain them and add them to a blender along with the coconut milk, vanilla extract, rose powder, dragon fruit powder, and tapioca syrup. Blend the ice cream mixture on high for 1-2 minutes. It should be silky smooth with no lumps of cashews or dates.

Step 3

Pour the mixture into the ice cream maker and churn for 25-30 minutes (churning time will vary by machine).

Step 4

When the rose ice cream sticks to the paddle it is done. You can either enjoy it immediately as a soft serve or put it in an airtight storage container and freeze it for a couple of hours for the perfect scoopable ice cream. Top with edible rose petals for an added touch of rose flavor.