Rosemary, Raisin, and Pecan Ice Cream was inspired by a cracker. I adore crackers with interesting flavors and add-ins, and so many are available these days! When I came across these crackers, I immediately thought they should become an ice cream:
The end result is all about flavor and texture combinations. We have sweet, herbal, nutty, and fruity flavors. Textures include creamy, crunchy, and chewy. It has a lot going on, and I love it.
The method for this ice cream is extremely simple — steep the rosemary in the coconut milk to flavor it, then blend everything in a blender. Chill, then churn, then add the pecans and raisins as mix-ins.
This recipe is lactose free because the only dairy it contains is whey protein, which has had the lactose removed. I use protein powder (no flavor, no sweetener) to increase the protein and reduce the sugar, without sacrificing texture. For more details on how that works, click here. The notes below the recipe offer suggestions for other protein powders you could use.
A few more thoughts about ingredients:
- Coconut milk — A standard ingredient for non-dairy (or less-dairy) ice cream because of its creaminess and mild flavor.
- Tofu — I like using silken tofu in ice cream because of its creaminess, high protein, and low fat.
- Olive oil — Since the tofu is so low in fat, it helps to add a little back. I like to use olive oil because of its health benefits, and the flavor complements the ice cream in this case.
- Whey protein — As mentioned above, this helps with texture, increasing protein, and lowering sugar. Make sure it’s unflavored and unsweetened. Options for other protein powders are listed below the recipe.
- Sugar and honey — This combination complements the flavor of the ice cream. Honey also helps the final product be softer and more scoopable.
- Rosemary — The recipe calls for fresh rosemary. I haven’t tested it using dried rosemary, but if you have to go with dried, I’d start with 1 teaspoon. Then after steeping, you’ll have to strain out the rosemary pieces, rather than just picking out the sprigs.
- Pecans — Make sure you toast your pecans! It makes a huge difference in flavor. I use my air fryer for 4-5 minutes at 350 degrees. Chop the nuts to whatever size you prefer. I haven’t tested it, but I bet candied pecans would also be tasty.
- Raisins — Pretty self-explanatory, but other dried fruits would work well too. Chopped figs, in particular. Maybe cherries?
If Rosemary, Raisin, and Pecan Ice Cream sounds good, you might also like:
- Peach Pie Ice Cream (dairy free)
- Lemon, Rosemary, and Olive Oil Ice Cream (dairy free)
- Olive Oil, Honey, and Coriander Ice Cream (lactose free with a vegan option)
Ingredients
For the ice cream base
For the mix-ins
Instructions
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STEEP THE ROSEMARY
In a sauce pan on the stove, combine the coconut milk and the rosemary sprigs. Over medium heat, bring the mixture to a simmer. Then turn off the heat and let it sit for 10 minutes. Remove and discard the rosemary (just pick out the sprigs -- if a few leaves remain behind, that's fine).
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BLEND
Transfer the rosemary-infused coconut milk to a blender and add all the remaining ingredients (except the mix-ins). Blend thoroughly, scraping down the sides with a spatula, until the mixture is smooth.
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PREP THE MIX-INS
Measure out the raisins.
Measure out the pecans and toast. I use my air fryer to toast nuts -- 350 degrees for 4-5 minutes. Chop the pecans to your desired size.
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CHILL
Transfer the ice cream base to a container and chill in the refrigerator for 8 hours or overnight.
For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible. Ideally, the mixture will be about 40 degrees when you churn it.
Also place your mix-ins in the fridge to chill.
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CHURN
Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. Grab your mix-ins! I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream.
Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. Because this mixture is thicker than many ice cream bases, it churns more quickly than most. In my machine the perfect churning time is 10 minutes, but your experience may vary. It's finished churning when it looks like soft-serve and is pulling away from the sides of the canister.
Add the mix-ins to the machine during the last minute of churning. Alternatively, you can stir them in by hand as you're removing the ice cream from the machine.
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STORE
When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.
Note
You can use any unflavored, unsweetened protein powder you want. Whey, collagen, and egg white work the best. Vegan protein powders can work too, but sometimes create a chalky texture. Because different protein powders have different textures, the same volume of different powders may weigh different amounts. Weighing is the best method for ensuring you get the 65 grams the recipe calls for, but here are some estimates for using a cup measurement:
- 65 g collagen powder = 1/2 cup + 2 tablespoons
- 65 g whey protein = 1 scant cup
- 65 g egg white protein = 3/4 cup
- 65 g soy protein = 1 cup
- 65 g pea protein = 3/4 cup
Optional additions:
- 1-2 tablespoons of alcohol -- Adding alcohol improves the texture and scoopability of the final product and gives a little kick of extra flavor. Whiskey or vodka would be good choices here.