Rosemary Plum Ice Cream

Alessandra Seiter

rosemary-plum-ice-cream1

One of my culinary obsessions involves combining sweet flavors with savory herbs and spices, such as here with plums and rosemary. This mildly sweet, complexly flavored ice cream gets its silky smoothness from the banana, cashews, and coconut milk.

  1. 1 cup ripe plums, pitted and quartered
  2. 1 small frozen banana, sliced
  3. 1/3 cup cashews, soaked overnight
  4. 3 Medjool dates, pitted and chopped
  5. 3 tbsp fresh rosemary, chopped
  6. ¼ tsp vanilla extract
  7. 1 14-oz can full-fat coconut milk
  8. ½ cup non-dairy milk

Since I  do not own an ice cream maker, nor, I’m sure, do many of you, I’ve offered instructions for two methods of making this ice cream with no more appliances than a freezer, a spoon, and maybe a food processor. 

Combine all of the ingredients in a blender and puree until very smooth.

Ice Cream Machine Method:

Pour the pureed mixture into an ice cream maker and churn according to the maker’s instructions. Transfer to a container and store in the freezer.

Non-Ice Cream Machine Methods:

Pour the pureed mixture into a large Tupperware container, a deep baking dish, or a stainless steel bowl and place inside the freezer. After 45 minutes, remove the mixture from the freezer and stir it vigorously with a spatula or whisk, breaking up any frozen sections. Return the mixture to the freezer, stirring vigorously every 30 minutes for about 2-3 hours, or until the mixture is completely frozen. Store in the freezer. With this method, you’ll have to thaw the ice cream for at least 10 minutes before serving.

An alternative non-ice cream machine method is to pour the pureed mixture into an ice cube tray and freeze completely. When you’d like to enjoy a bowl of ice cream, pop a couple of the frozen cubes out of the tray and blend in a food processor until creamy.

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