Cashew Coconut Ice Cream with Blueberry Vegan Tarts (HELL YES)

Hey you. Let's get together.

Ola Flamingos

I just spent 40 minutes writing this blog and managed to royally f*&k it up by not saving and I deleted it by mistake. Sigh, so here I go again.

Today is a bit of a stunner. It took me 2 days to make. Mostly because ice cream takes 8 hours to freeze. I was sick most of today, and needed some serious recovery time in the kitchen. Staying in bed all day is really boring. This recipe is slightly difficult, you will need patience and dexterity ( I am low on both)

No time for gossip there is too much to write.

What You Need

For Cashew Coconut Ice Cream

2 cups coconut cream ( turn your can or tetra pack upside down and pour from there you will get the thick part, discard the watery part)

1 cup of brown sugar (I used coconut sugar)

1/2 cup of cashew paste (use a little water or almond milk to help make the paste)

sea salt ( just a dash)

1/4th cup crushed almonds

1 tablespoon Vanilla powder/essence


For the Blueberry Tarts

2 cups flour (maida)

10 teaspoons of ice-cold water

5 tablespoons solid coconut oil (cold/scoopable, if you have liquid coconut oil just toss it in the freezer for 15 min)

2 cups blueberries ( I used frozen)

1 cup brown sugar

1 teaspoon vanilla essence

1/2 cup water


How to Make This Puppy

First things first, let's make the ice cream the night before.

We're going to make vegan condensed milk first (hellz yes). In a pot add 1/2 cup coconut cream and all the sugar. Let is simmer in a pot for about 15 minutes. It ill be all thick and gooey. Let it cool.

coco cream and sugar about to get CONDENSED 

Meanwhile in a pre-cooled bowl add the rest of your coconut cream, vanilla and salt. Beat that baby for a good 10 minutes so it get some air in it. Should be shiny, creamy, and thick-ish. Add your crushed almonds. In a blender make your cashew paste and fold into your coconut cream and beat it some more. Add your cooled vegan condensed milk and beat it one more time. Pour into a container and let it freeze. After two hours give the ice-cream a good mix and then let it set over night.

From the Right now: Coco cream/almonds/salt , condensed vegan milk (brown because I used coconut sugar) and cashew paste. 

You're done with that! Break out into a hot dance move.


Now for them tarts!

In a bowl add your flour. Add a teaspoon of sea salt and 1/4th cup sugar to it. Now add a few spoons of your solid cold coconut oil and a few drops of ice-cold water and start to mix with your hands. Add (Slowly) more coconut oil chunks and ice-cold water until you have a crumbly dough. Basically not  baby-smooth but cohesive enough to roll out.

Flour with Solid Coconut oil chunks

Roll our your pastry and cut circular shape parts out. Don't go for perfection here, let the the sides hang from each muffin holder. We're looking for a rustic look here. In the muffin tin add your dough to each section, you should have enough for 6 medium sized tarts plus a little extra to make strips to put on top.

Now in a pot put your berries, 1 cup sugar, vanilla and 1/2 cup water and let it boil for about 10 minutes. It should get good and gooey. Don't panic. Spoon this mixture into each tart. Top each tart with a strip/strips of pastry dough however you damn please. Pop that baby into a pre-heated oven ( 185c) for 20 minutes.

Rustic Look, Baby

Now plate your puppy up! Scoop out some ice-cream and serve immediately.

This is great combination to to impress people. If vanity is not your thing, you can always binge eat them while watching netflix. It is however, in your spiritual interest to share.

Sidenotes: Vegan ice cream has no preservatives in it. This is why it's kind of runny (also I don't have an ice cream maker) I will have to fiddle with the recipe to get it to hold it's ice-cream like shake for more than 4 minutes. But it tastes damn stellar. Promise.