No-Churn Chocolate Raspberry Ripple Ice Cream (Raw + Vegan)

I know what you’re probably thinking. I just posted a recipe celebrating fall flavours, and a few days later, I’m back with an ice cream recipe? In my defense, I created this recipe in August. And if my habits are like anybody else’s, colder temperatures outside don’t suddenly mark the end of ice cream season.

My parents used to own an ice cream machine. I have fond childhood memories of making a Canadian Living maple walnut praline ice cream recipe with my mom almost weekly throughout one particularly muggy Ottawa summer. Eventually, my parents downsized and the old 90s model Cuisinart ice cream machine didn’t make the cut. I cried when I had to say goodbye to that beloved ice cream maker, but I got over it pretty quickly when I moved to British Columbia and tasted my first Cold Comfort treat.

When I made the decision to stop eating cow’s dairy a few years ago, I filled the void with store-bought and artisinal vegan ice cream treats. Though delicious in their own right, I knew that a healthier, more economical way was possible in my own kitchen- sans ice cream maker (who the heck has space for one of those?).

A girl’s gotta do, gotta do, what a girl’s gotta do. -Jill Barber

Necessity is the mother of invention, folks. Sticky summer heat + intense cravings for chocolate and berries resulted in this lavish and divine dessert that just so happens to have a number of redeeming qualities. Think magnesium from cashews and raw cacao powder, potassium from bananas, and antioxidants from raspberries. Plus, this ice cream is so satisfying that it’s almost impossible to over-eat. I have found just one scoop to be sufficient (and that’s coming from a girl who needs at least two scoops of Coconut Bliss).

This ice cream is so easy to make, it’s almost ridiculous. The only special equipment that you need is a high speed blender, a food processor, and a loaf pan.

You start by soaking some cashews.

Next, you drain them and add them to your blender with some maple syrup, filtered water, vanilla extract, and sea salt.

Then, you process some frozen bananas, coconut oil, and raw cacao or cocoa powder.

Add the cashew mixture to the banana mixture and process until very smooth.

The final step is making a quick raspberry chia jam that you swirl into the ice cream right before freezing.

The hardest step is waiting 4 hours for your ice cream to firm up in the freezer.

And then, ding! Just like that, your ice cream (and hopefully, your day) is made.


Dreams really do come true.


No-Churn Chocolate Raspberry Ripple Ice Cream 


  1. You can make the raspberry chia seed jam ahead of time. You will have extra, which can be used on toast or oatmeal.
  2. You will need to soak the cashews in cold water for at least 4 hours, or in boiling water for 1 hour, before proceeding with the recipe.
  3. This ice cream is best when enjoyed the day that it is made. Because it is not churned, it hardens a lot when kept in the freezer for beyond 24 hours.


Raspberry Chia Seed Jam:

  • 2 1/2 cups raspberries (fresh or frozen)
  • 1/2 cup maple sugar or coconut sugar
  • 2 tbsp chia seeds

Ice Cream:

  • 2 cups raw cashews, soaked (see note, above)
  • 1/2 cup filtered water
  • 1/2 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt or pink Himalayan salt
  • 4 frozen bananas
  • 1 tbsp virgin coconut oil
  • 1/3 cup raw cacao powder or cocoa powder


  1. Make the raspberry chia seed jam: In a medium saucepan, combine the raspberries and sugar over medium heat, stirring frequently. Bring to a simmer and turn down heat to low. Continue stirring until mixture has reduced slightly, about ten minutes. Stir in chia seeds and set aside to cool.
  2. Make the ice cream: Drain the cashews through a fine mesh sieve. Add the cashews to a high-speed blender, along with the water, maple syrup, vanilla, and salt. Blend on high until very smooth, stopping to stir as needed. This may take 2-3 minutes, so be patient!
  3. Place the frozen bananas, coconut oil, and raw cacao or cocoa powder to a food processor. Process until the mixture achieves a ‘soft serve’ consistency.
  4. Pour the cashew mixture into the food processor and blend everything together until very smooth.
  5. Line a standard loaf pan with parchment paper.
  6. Pour the ice cream mixture into the prepared pan. Pour 1/2 cup of raspberry chia seed jam over top and swirl into the ice cream with a butter knife.
  7. Place on a flat surface in the freezer for 4 hours, until completely firm.
  8. Remove from the freezer 5-10 minutes before serving to allow ice cream to soften slightly.
  9. Leftover ice cream can be stored in an airtight container in the freezer for up to one month; however, it will harden and crystallize considerably. I would recommend using it in a raw vegan milkshake: combine 1 cup of ice cream with enough non-dairy milk to achieve a creamy consistency in a blender and blend until smooth.





Pumpkin Spice Apple Muffins with Pecan Streusel

Fall is officially here! (Insert dancing emoji here.) Can you tell that I’m excited? Summer is such a stagnant time for me in terms of motivation and creativity. I can’t relate to people who feel free and happy when the weather is hot and sunny. I feel more like an Eeyore than my usual Tigger personality. With the change in season comes a renewed pep in my step and an increase in motivation. I also want to spend time in the kitchen again! Seriously, there were a few weeks in August when I lost motivation to train for my fall marathon, questioned whether or not I should even have a food blog if I don’t even want to cook, and had a bit of a not-quite-quarter century crisis. Thankfully, I have patient friends who brought me back down to earth. And then, just a few weeks later, the temperature started to drop, the leaves began their shift from bright green to deep red, and my whole being breathed a sigh of relief.

The cooler temperatures bring feelings of coziness and togetherness, as well as cravings for warming meals. The deep bowls of soup and stew that we shun all summer long finally appeal. Never-ending cups of chai tea while curled up with a good book sound like a good way to while away an afternoon.

I also feel as though cooler weather and pumpkin spice go hand in hand. Sure, the humble combination has been appropriated by commercial interests in recent years, but if we can look just beyond that and appreciate pumpkin spice for what it is at its essence, we can enjoy it in all manner of foods and beverages all season long. I’m kicking things off with a pumpkin spice apple muffin recipe that practically sings ‘fall.’

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These muffins are entirely vegan, easy to whip up, and use everyday pantry ingredients that you probably already have on hand. They also lend themselves well to substitutions. Not a fan of raisins? Feel free to use cranberries or dates. Allergic to nuts? Skip the topping, or top with chopped dark chocolate instead. No coconut sugar on hand? Use brown sugar. They are also ultra moist and bursting with flavour. They make the perfect breakfast component (try one with a smoothie for a complete meal) or on-the-go snack.

I hope that you enjoy the recipe! It’s good to be back. 🙂


Pumpkin Spice Apple Muffins with Pecan Streusel Topping 

Servings: 12-14
Cuisine: Vegan
Time: 15 minutes prep + 30 minutes baking



  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 cup pumpkin puree (canned or fresh- if canned, ensure that can is BPA-free)
  • 1/3 cup unsweetened applesauce
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil or extra virgin olive oil
  • 2 tsp pure vanilla extract


  • 1 cup light spelt flour or whole spelt flour
  • 1 cup rolled oats
  • 1 1/2 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt or pink Himalayan salt
  • 3 tbsp coconut sugar or brown sugar
  • 1 medium crisp, sweet apple (i.e. Gala or Honeycrisp), peeled and finely chopped
  • 2/3 cup dried fruit (raisins, chopped pitted dates, or cranberries all work well)


  • 1/2 cup pecan halves
  • 1 tbsp coconut sugar


  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners, or grease with coconut oil.
  2. In a large bowl, whisk together the wet ingredients.
  3. In a separate bowl, sift together the dry ingredients.
  4. Add the dry ingredients to the wet ingredients and mix until combined. Avoid over-mixing. The batter will be quite runny.
  5. Fold in the apple and the dried fruit.
  6. Add 1/3 cup of batter into each muffin cup. Top with a couple of pecan halves and a sprinkle of coconut sugar. If you have more batter than is needed for 12 muffins, you may pour it into a small ramekin or oven-proof glass container and make a mini cake for yourself. 🙂
  7. Bake until golden, or until a toothpick inserted into the centre of a muffin comes out clean, 27-35 minutes.