top of page
  • Writer's pictureKelly

Healthy Spumoni Ice Cream (Vegan, Paleo, Gluten-Free, Refined Sugar Free, Naturally Colored)

Spumoni Ice Cream... BUT HEALTHY! *the crowd roars* What in the heck is spumoni, you might ask?? Put simply, it's the OG Neapolitan ice cream: cherry ice cream, pistachio ice cream, + chocolate ice cream. It's my Grammy's favorite flavor of ice cream, and arguably this is my favorite ice cream I've ever had (so far), dairy-free or not. Packed with fruity cherry flavor, nutty pistachio and almond flavors, deep chocolate richness, and lots of sweetness, this ice cream will win you over at first bite. As if that weren't enough, the texture is like indulgent, UBER rich gelato and is extremely luscious and silky. The fact that this ice cream is 100% vegan, paleo, refined sugar free, and naturally colored is the cherry on top! And this ice cream is easy and quick to make. So what are you waiting for?! Go make this ice cream!





So I did a little background research on spumoni ice cream because I was curious about it. As it turns out, this flavor of ice cream was the original Neapolitan ice cream, different than the classic strawberry + vanilla + chocolate as we know it today. Italian immigrants from Naples brought with them their ice cream making skills, and spumoni was a signature ice cream flavor, consisting of a cherry layer, a pistachio layer, and a chocolate layer. Some theories as to why these flavors comprise spumoni is that it is similar to the colors of the Italian flag (which is green, white, and red). Spumoni and Neapolitan ice cream are traditionally layered one on top of the other, rather than side-by-side, then the entire container of ice cream is frozen solid, then cut into slices and served that way. The reason our modern Neapolitan is strawberry + vanilla + chocolate is likely because those are the three most popular ice cream flavors in America.


I thought this was all very interesting and I have Neapolitan heritage, so I like to think that I took my ancestors' ice cream making skills and carried on the tradition, except with a modern vegan/healthy twist.



This ice cream is entirely raw, vegan, paleo, gluten-free, refined sugar free, and naturally colored and has hidden veggies. But please note: it's sweetened with maple syrup. I'm trying to make a date-sweetened version that mimics this type of ice cream in flavor and texture, so stick around for updates.


The base of this ice cream is cashews, homemade extra creamy almond milk, and coconut oil and the texture is mind-blowing. You won't believe it's vegan. And it's bursting with flavor and sweetness.



I have 2 more ice cream flavors on their way to The Dimpled Date ASAP and one of them is completely fruit-sweetened! Check back in again soon.


Tried this ice cream and loved it? Used a substitution that worked? Want to see me make a new flavor of healthy ice cream? Like this post and leave a comment!


Want a sneak preview of my most recent raw cake creation? Read on!


As mentioned, my birthday cake this year was a Raw Rainbow Zebra Cheesecake (Raspberry Birthday Cake Batter flavored) and I used a zebra layering technique to get a rainbow zebra stripe in the cross-section, and I also covered it in a refined sugar free vegan rainbow mirror glaze (naturally colored). Here are some pics:





Isn't it GORGEOUS?! Matcha Orange Rose Cupcake photos and post coming soon...


Back to the Spumoni Ice Cream:




Substitutions


The cashews technically speaking can be substituted with raw unsalted almonds OR raw unsalted macadamia nuts, but this will change the flavor and texture a bit. The maple syrup can be replaced with agave, coconut nectar, honey (if not strictly vegan), or potentially date syrup (although date syrup might change the flavor, since it's more robust). I don't recommend substituting other types of sweeteners. The homemade thick almond milk can be substituted with your unsweetened plant milk of choice (homemade or store-bought, preferably extra creamy). Homemade coconut milk would work really well here too. The coconut oil shouldn't be substituted, as it's key for the texture and flavor of this ice cream. The vanilla can be replaced with an equivalent amount of scraped vanilla bean, pure ground vanilla beans, OR sugar-free vanilla powder/paste/syrup. Don't omit the vanilla. The pinch of sea salt can be substituted with table salt or may be omitted.


For the chocolate ice cream layer, the cacao powder can be replaced with cocoa powder OR possibly carob powder for a caffeine-free version (BUT NOTE: this layer will no longer be chocolate flavored in this case). The cacao butter is also key for the chocolate flavor and can't be replaced (and the good news is that cacao butter AKA cocoa butter is caffeine-free!). The additional maple syrup can be replaced with your sticky sweetener of choice, such as those mentioned above.


For the cherry ice cream layer, you may use either fresh dark sweet cherries or defrosted frozen unsweetened dark sweet cherries. Instead, you could try fresh or defrosted frozen strawberries or raspberries for a different flavor. The almond extract can be replaced with natural cherry extract or technically can be omitted (but this layer will have a weaker cherry flavor). The dragon fruit powder is optional and is just for additional color, but can be replaced with a little beet powder or vegan/natural/GF/sugar-free pink/red food coloring.


For the pistachio layer, you must use raw pistachio butter (store-bought or made from at least 1.5 cups raw unsalted pistachios blended into a nut butter) if you want a pistachio flavor. Otherwise, you could use raw almond butter, raw hazelnut butter, raw pecan butter, raw sunflower seed butter, or your raw nut/seed butter of choice for a different flavor. The handful of kale/spinach for the pistachio layer is optional and is for added color. The almond extract is also optional, but highly recommended (or you can replace it with natural pistachio extract).


And of course, you can fold add-ins into each layer of the spumoni ice cream, such as crushed raw pistachios for the pistachio layer, chopped fresh cherries for the cherry layer, and/or finely chopped vegan dark chocolate for the chocolate layer.



"Future Recipes Sneak Peek" Time!


We're back to the old "Future Recipes Sneak Peek" in which I reveal 3 new recipes headed to The Dimpled Date soon! 3 new recipes in progress are:


  1. Earth Day Energy Balls (Sustainable Blueberry & Matcha Energy Balls)

  2. Raspberry Rose Granola

  3. 5-Minute 1-Pot Vegan/GF Spicy Mac N Cheese

..AND MORE! Stick around for more yumminess!


Happy (belated) Earth Day btw! Hope you were all able to enjoy some quality outside time yesterday, do some good things for the environment, or donate to an environmental charity (I donate to different charity every year and try to clean up trash in local parks every Earth Day as my contribution). Even if you didn't do something for the earth yesterday, it's never too late!


Hope you all love this recipe as much as I do <3


As always,

Enjoy :)

-K.



Healthy Spumoni Ice Cream (Raw, Vegan, Paleo, Gluten-Free, Refined Sugar Free, Naturally Colored, Hidden Veggies)


Soak Time: 8 hours or (pref.) overnight

Prep Time: 40 minutes (incl. time to make homemade almond milk and pistachio butter)

Cook Time: 0 minutes

Chill Time: overnight or at least 8 hours (to freeze solid)

Total Time: 2 overnights plus 40 minutes (I know this sounds overwhelming, but it's mainly soaking time and chill time)

Servings: 6 servings (depending on serving size)


Ingredients (ice cream base):


-1 cup // 140 grams raw unsalted cashews soaked (pref.) overnight in cold water w/ a pinch of salt OR technically soaked at least 1 hour in hot water (can sub raw unsalted almonds, soaked // be sure to discard the soaking water)

-2/3 cup // 160 ml 100% pure maple syrup

-1 1/4 cups // 300 ml homemade unsweetened thick almond milk OR 300 ml homemade unsweetened thick coconut milk OR 300 ml store-bought extra-creamy unsweetened almond milk/plant milk of choice (but this won't yield the same texture)*

-3/4 cup (measured first, then melted) // 200 ml (melted first, then measured) coconut oil, melted

-1 tsp vanilla extract

-pinch sea salt


For the chocolate layer:


-3 Tbsp // 20 grams cacao powder

-scant 2 Tbsp (chopped) // 20 gr cacao butter, melted

-additional 1/4 cup // 60 ml 100% pure maple syrup

-(optional add-in): finely chopped vegan/refined sugar free dark chocolate of choice (such as my Date-Sweetened Dark Chocolate)


For the pink cherry layer:


-1 cup // 150 grams fresh dark sweet cherries (or defrosted unsweetened frozen cherries)

-1/2 tsp almond extract

-1/2 Tbsp dragon fruit powder OR enough natural/vegan pink or red food dye to achieve desired color (optional // for additional color)

-(optional add-in): finely chopped fresh cherries OR finely chopped defrosted frozen cherries


For the green pistachio layer:


-3 Tbsp // 40 grams raw unsalted pistachio butter (store-bought OR made from 1.5 cups raw unsalted pistachios blended into a nut butter in a food processor or Vitamix)

-1/2 tsp almond extract

-handful spinach/kale (optional // for additional color)

-(optional add-in): crushed or finely chopped raw unsalted pistachios


Directions:


1. Make sure you've soaked the cashews overnight, defrosted the frozen cherries (if using frozen), made the raw pistachio butter, made the homemade dark chocolate (if using add-ins), and have made the homemade thick almond milk/coconut milk. Melt the coconut oil and cacao butter and cool slightly.


2. Add all ingredients for the ice cream base, EXCEPT the coconut oil to (pref.) a high-speed blender (like a Vitamix) or technically a food processor will work too.


3. Blend on high until smooth and uniform. While the machine is running, slowly drizzle in the melted coconut oil through the tamper hole in the Vitamix/blender lid (or thru the feeder tube hole in a food processor) and into the other ingredients on a low speed. Blend until incorporated. Then raise the speed to high and blend for 10 to 15 seconds.


4. Next, divide the ice cream base into thirds (the most accurate way to do this is to use a kitchen scale to weigh the total weight of the ice cream base, then portion out thirds of that weight into 3 separate bowls each. But you can also eyeball it and divide the ice cream base equally between 3 bowls of the same size).


5. Make the chocolate layer: add one of the portions of the ice cream base back into the Vitamix/food processor. Add the cacao powder and maple syrup and blend on high until incorporated. While the machine is running, slowly drizzle in the melted cacao butter through the tamper hole in the Vitamix/blender lid (or thru the feeder tube hole in a food processor) and into the other ingredients on a low speed. Blend until incorporated. Then raise the speed to high and blend for 10 to 15 seconds. If using the optional dark chocolate chunk add-in, transfer the chocolate ice cream to a bowl and fold in the finely chopped vegan dark chocolate of choice. Pour the chocolate ice cream layer into a freezer-safe glass dish or ice cream container. Freeze for at least 1 hour, until solid enough that it feels firm and tacky to the touch (NOT wet).


6. Rinse out the Vitamix/food processor before working on the next layer.


7. Make the cherry layer: pour another portion of the plain ice cream base in the Vitamix/food processor. Add the cherries and almond extract and blend on high until incorporated. If you want a brighter pink color, add the dragon fruit powder or natural/vegan pink/red food coloring. Blend on high until the color is incorporated. If using the optional sliced cherry add-in, transfer the cherry ice cream to a bowl and fold in the chopped cherry pieces. Once the chocolate layer is solid, pour the cherry ice cream layer over the chocolate layer. Freeze for at least 1 hour, until solid enough that it feels firm and tacky to the touch (NOT wet).


8. Rinse out the Vitamix/food processor before working on the next layer.


9. Make the pistachio layer: pour in the last portion of the plain ice cream base into the Vitamix/food processor. Add the almond extract and optional spinach/kale (for additional green color) and blend on high until incorporated. While the machine is running, scoop in the pistachio butter through the tamper hole in the Vitamix/blender lid (or thru the feeder tube hole in a food processor) and into the other ingredients on a low speed. Blend until incorporated. Then raise the speed to high and blend for 10 to 15 seconds. If using the optional crushed pistachio add-in, transfer the pistachio ice cream to a bowl, and fold in the chopped/crushed pistachios. Once the cherry layer is solid, pour the pistachio layer on top. Smooth out and tap gently to release any bubbles. Freeze (pref.) overnight or at least 8 hours, until solid. When ready to serve, defrost at room temp for 15 to 20 minutes, or until it becomes scoopable.


10. Serve with vegan/refined sugar free waffle cones, a drizzle of vegan chocolate sauce, fresh cherries, refined sugar free candied pistachios, just straight up, or however you like. ENJOY!


Store all leftovers in an airtight container in the freezer. When ready to serve, defrost at room temp for at least 15 minutes or just until scoopable, then serve immediately.


NOTES:


*to achieve the extra thick almond milk consistency, use a ratio of 1 part soaked almonds to 1 part water and blend, then strain thru a nut milk bag. It will be extremely thick, but this makes the resulting almond milk über rich and creamy, which translates to SUPER creamy gelato consistency. If making homemade thick coconut milk, use a ratio of the meat of 1 brown coconut to 2 cups water OR 2 cups shredded coconut to 2 cups water, blend, then strain thru a nut milk bag.


76 views0 comments

Comments


Anchor 1
JUMP TO RECIPE Keto Granola
bottom of page