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Raw vegan coconut, wasabi and cucumber ice cream is the best damn ice cream ever!
Best damn ice cream, right? I’m not evenexaggerating here. The combination of sweet coconut, fresh cucumberand mild wasabi taste with only a small tingle is amatch made in heaven.It’s ‘hot’ andcold at the same time with a bright green colour and a creamy texture.This surprising combo makes a wonderful, refreshing and tangy summery treat. Plus this wasabi and cucumber ice creamis also very easy and quick to prepare, requires only 5 basic ingredients and it’s raw, vegan and gluten-free.
Unfortunately I can’t give all the credits to myself for this brilliant flavour combination, since the idea wasn’t mine. There is this awesome vegan cafe, called Liberty, justa few steps away from me (oh my gosh, now you know where I live!), where they have the best damn ice cream in the world. Not just in the vegan world, but in the whole entire dairy world. It’s amazing! Unfortunately they are only open till 6PM, which means we only get to go there on the weekends. I’d love to go every day – yay for working from home, but Iam not allowed to go there without my boyfriend. Okay, maybe I’m allowed to, but I always feel super guilty if I do so. So we had to comeup with our own wasabi and cucumber ice cream so we can enjoy it during the week too.
So Libertycame up with this stunningly perfect combo and we lost our minds. Seriously.How could Itell you how good it is? Not long time agowe were walking to a nearby flea market and decided to get a scoop of ice on the way there. Got our standard salted peanut caramel and this new wasabi one. Aaaaaaand……instant shock, love at first taste, butterflies in the stomach, everything you can imagine. I’m really bad at describing feelings, but that one their, that was pure happiness.
In the next couple of hours we couldn’t stop talking about this ice cream.On the way home we got another portion of it, and decided to make ice cream that afternoon. Since it was a Sunday, and on Sundays supermarkets are closed here, we had to come up with something from what we have at home. We didn’t have soy milk -that’s what they use their, I believe-, but found a can of coconut milk, which later turned out to be an amazing addition to the wasabi-cucumber combo. We blended everything together, taste tested, then set our alarm clocks andindustriously whisked this frozen deliciousness every hour. 6 hours later, once again, we were in heaven.
Just to emphasise how incredible this ice was, you have to know, thatwe never make ice creams. Nice creams sometimes, but that’s all. And now? We are making wasabi and cucumber ice all the time. It’s really so good, I can’t imagine we’d get bored of it in the near future.
And what about you?
What’s the best damn ice cream you have ever tried?
If you try this recipe, let me know! Iwould highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag iton Instagram (use the hashtag #greenevi) or post it on Facebook! Ilove seeing what you come up with! ♥︎
- Total Time: 5 mins
- Yield: 4-8 1x
Ingredients
Scale
- 1 can of full fat coconut milk
- 2–3 tbsp sugar of your choice (I used raw cane sugar)
- 1 cucumber
- 1/2 lime, juice
- 1 tsp moringa (optional)
- 1–2 tbsp wasabi paste
Instructions
- Cut cucumber into smaller pieces and add to a blender with coconut milk, sugar, lime juice, wasabi paste and moringa, and blend until smooth.
- If you have an ice cream maker, simply transfer to that and prepare according to manufacturer instructions.
- If you don’t have an ice cream maker, transfer mixture to a freezer safe container and place in the freezer. Whisk mixture with a fork (or use a handheld blender for a creamier version) every hour to incorporate air. Repeat until mostly firm, for about 6-8 hours.
- Take out ice from the freezer to soften for 10 minutes before serving. Enjoy!
Notes
If you are feeling lazy or just not that ambitious to whisk the ice every hour, you can simply pour the mixture into popsicle molds and freeze overnight.
- Prep Time: 5 mins
- Category: Dessert
- Cuisine: Vegan
