Roasted Pear Rosemary Ice Cream

Vegan - Sugar Free – Soy Free – Paleo – Gluten Free

Yields 2 ½ Cups Ice Cream


Pear Base

  • 2 Bosc Pears
  • 1 Tbl Finely Chopped Fresh Rosemary
  • 1 Tbl Coconut Oil
  • 1 Tbl Pure Maple Syrup
  • ¼ tsp. Celtic Sea Salt

Ice Cream Base

  • 1 Cup Cashews (soaked overnight)
  • 1/2 Cup Unsweetened Almond Milk (or Non Dairy Milk of Choice)
  • 1 Tbl Lemon Juice
  • 1 tsp. Pure Vanilla Extract
  • 1/3 Cup Pure Maple Syrup
  • ¼ tsp. Freshly Grated Nutmeg
  • ¼ tsp. Celtic Sea Salt
  • ½ Cup Chopped Roasted Almonds (Marcona Almonds would be best)



For the pears:

Pre heat the oven to 425F. Place a medium size saucepan inside the oven to heat while you prep the pears. While the pan is heating up, core the pears and dice into large 1’’ chunks. Remove the pan from the oven and add the maple syrup, coconut oil, pears and sprinkle with rosemary and salt. Toss the pears and place the pan in the oven and roast for 35-40 minutes or until the pears are completely softened.  Remove the pan from the oven transfer the pears to work bowl of a blender and cool.


For the Ice Cream Base:

Drain and Rinse the cashews and place in the blender along with the cooled pears. Add the almond milk, maple syrup, lemon juice, vanilla extract, nutmeg, sea salt and blend until creamy and smooth. If the mixture is too thick and it won’t blend well, scrape the sides and add another ¼ cup of non-dairy milk and blend again. The mixture should be somewhat thick but blends easily because you want a smooth puree. Taste for sweetness. Keep in mind that once the ice cream is frozen the flavors are dull so you want big flavor so add more maple syrup if you prefer a sweeter ice cream.


Churn the Ice Cream:

Transfer the ice cream base to an airtight container and chill for 4-6 hours or overnight.  Churn the ice cream according to your machines manufactures instructions. Towards the end of the churn when the ice cream is becoming thick add in the chopped almonds so they fold in and then turn off the machine.  The ice cream is ready to eat right away if you prefer a soft serve texture. If you prefer a firmer texture transfer the ice cream to an airtight container and freeze for a 2-3 hours. If freezing overnight you might need to let the ice cream sit out for 30 minutes before scooping.