VOGUE RECIPE- BLACK ROASTED SESAME & PURPLE BASIL VEGAN ICE CREAM

COME THE SUMMER MONTHS THERE’S THE TEMPTATION TO OVERINDULGE ON ALL THINGS SWEET AND FROZEN, WHICH WAS WHAT FIRST PROMPTED ME TO VEER FROM THE TRADITIONAL SUGAR LADEN, RICH IN DAIRY ICE CREAMS TO THIS VEGAN ALTERNATIVE. IT’S WORTH STOCKING UP AND STORING A BATCH OF THIS FOR THOSE EXTRA HOT AND BALMY EVENINGS SO YOU CAN INDULGE GUILT FREE.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 2-3 HOUR(S) | FEEDS: 4-6

INGREDIENTS
400G CASHEWS- SOAKED FOR 2-3 HOURS
100G ROASTED SESAME SEEDS – SOAKED FOR 2-3 HOURS
400G (1 TIN ) FULL FAT COCONUT MILK
40G MAPLE SYRUP OR HONEY
300G SILKEN TOFU
200ML ALMOND MILK
LARGE HANDFUL OF PURPLE OR THAI BASIL LEAVES – LIGHTLY CRUSHED OR BRUISED

BEGIN BY SOAKING BOTH YOUR CASHEWS AND SESAME SEEDS | FOR AS LONG AS POSSIBLE AND A MINIMUM OF TWO HOURS | THIS WAY IT WILL MAKE FOR A SMOOTHER LESS GRAINY ICE CREAM- YOU CAN ALSO ADD IN YOUR BRUISED BASIL LEAVES AT THE STAGE TO INFUSE THE CASHEWS

ONCE DRAINED, REMOVE THE BASIL LEAVES | BLITZ CASHEWS AND SESAME SEEDS UNTIL YOU HAVE A SMOOTH PASTE | ADD IN ALL REMAINING INGREDIENTS ALONG WITH JUST 5 OF THE BASIL LEAVES INTO THE FOOD PROCESSOR AND BLITZ UNTIL YOU HAVE A WELL COMBINED AND FAIRLY RUNNY LIGHT GREY CONSISTENCY | TRANSFER TO AN ICE CREAM MACHINE AND CHURN FOR AROUND 35-45 MINUTES. ALTERNATIVELY PLACE IN A BOWL IN THE FREEZER AND WHISK EVER HALF AN HOUR OR SO UNTIL SMOOTH AND FROZEN.