Raw Ice Cream – Sakura Petals Ice Dream

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In the spring, we have beautiful cherry blossoms all over Japan, which is called sakura. This beautiful scenery of Japan is just breathtaking!  I picked up some sakura petals and dehydrated them with a maple syrup. It was not easy to find cherry in this season, but I got them for my ice-cream. I made two different presentation of my ice-cream and could not select one, so I will show you both.

Raw Ice Cream – Sakura Petals Ice Dream 

Recipe:

  • 1 cup cashews, soaked 1-2 hours
  • ½ cup young coconut meat
  • ½ cup maple syrup
  • 1 ¼ cup coconut water
  • ¼ cup coconut oil
  • 1 cup of fresh cherry  (optional)
  • 3 umeboshi, pickled Ume Plum
  • 1/2 tbsp red beet powder or 3 tbsp beet juice for pink color
  • 1-2 drops cherry morello flavor extract (optional)
  • ¼ teaspoon sea salt
  • 1/2 cup candied sakura petals* (optional)
    *to make candied sakura petals, I mixed fresh petals with maple syrup and dehydrated them 6 hours until crunchy taste.

Mix coconut water with red beet powder. Chop fresh cherries. Blend all ingredients except fresh cherry in your blender until very smooth. Add chopped cherries. Pour into ice cream machine and freeze according to manufacturers instructions.

If you do not have an ice cream maker, you can freeze the ice cream in a pan (more surface area, the better), stirring every 20-30 minutes to break up the ice crystals.  Another option is to freeze ice cream batter in ice cube trays, and then process in a food processor until smooth.

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Berry Marmalade

  • 1cup frozen berries
  • 1/2 cup agave
  • 1 teaspoon lemon juice
  • Pinch salt

Blend all ingredients well until smooth. Freeze it in sakura petal shape mold.

I made two different plating for my ice cream. One of them I freeze berry marmalade, and the second one I put it in round mold and dehydrated in plate overnight. I plated my ice cream to this a round shape dehydrated marmalade.

Raspberry Tubule

I made two different tubules for my two ice-cream plates.

Raspberry Tubule 1

  • 1 cup frozen raspberry
  • 1/5 agave
  • 2 tablespoon coconut sugar
  • 1 teaspoon lemon juice
  • Pinch salt

Raspberry Tubule 2

  • 1 cup froze raspberry
  • 1/5 fresh strawberry
  • 2 riped banana
  • 1/5 agave
  • 1 teaspoon lemon juice
  • Pinch salt

Blend until very smooth. Spread the mixture in a thin, round shape layers in a non-stick sheet and dehydrate for 10-12 hours. Roll to the tubule and dehydrate until dry and crunchy.

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