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Raw vegan coconut, wasabi and cucumber ice cream is the best damn ice cream ever!
Best damn ice cream, right? I’m not even exaggerating here. The combination of sweet coconut, fresh cucumber and mild wasabi taste with only a small tingle is a match made in heaven. It’s ‘hot’ and cold at the same time with a bright green colour and a creamy texture. This surprising combo makes a wonderful, refreshing and tangy summery treat. Plus this wasabi and cucumber ice cream is also very easy and quick to prepare, requires only 5 basic ingredients and it’s raw, vegan and gluten-free.
Unfortunately I can’t give all the credits to myself for this brilliant flavour combination, since the idea wasn’t mine. There is this awesome vegan cafe, called Liberty, just a few steps away from me (oh my gosh, now you know where I live!), where they have the best damn ice cream in the world. Not just in the vegan world, but in the whole entire dairy world. It’s amazing! Unfortunately they are only open till 6PM, which means we only get to go there on the weekends. I’d love to go every day – yay for working from home, but I am not allowed to go there without my boyfriend. Okay, maybe I’m allowed to, but I always feel super guilty if I do so. So we had to come up with our own wasabi and cucumber ice cream so we can enjoy it during the week too.
So Liberty came up with this stunningly perfect combo and we lost our minds. Seriously. How could I tell you how good it is? Not long time ago we were walking to a nearby flea market and decided to get a scoop of ice on the way there. Got our standard salted peanut caramel and this new wasabi one. Aaaaaaand……instant shock, love at first taste, butterflies in the stomach, everything you can imagine. I’m really bad at describing feelings, but that one their, that was pure happiness.
In the next couple of hours we couldn’t stop talking about this ice cream. On the way home we got another portion of it, and decided to make ice cream that afternoon. Since it was a Sunday, and on Sundays supermarkets are closed here, we had to come up with something from what we have at home. We didn’t have soy milk -that’s what they use their, I believe-, but found a can of coconut milk, which later turned out to be an amazing addition to the wasabi-cucumber combo. We blended everything together, taste tested, then set our alarm clocks and industriously whisked this frozen deliciousness every hour. 6 hours later, once again, we were in heaven.
Just to emphasise how incredible this ice was, you have to know, that we never make ice creams. Nice creams sometimes, but that’s all. And now? We are making wasabi and cucumber ice all the time. It’s really so good, I can’t imagine we’d get bored of it in the near future.
And what about you?
What’s the best damn ice cream you have ever tried?
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Wasabi and Cucumber Ice Cream
- Total Time: 5 mins
- Yield: 4-8 1x
Ingredients
- 1 can of full fat coconut milk
- 2–3 tbsp sugar of your choice (I used raw cane sugar)
- 1 cucumber
- 1/2 lime, juice
- 1 tsp moringa (optional)
- 1–2 tbsp wasabi paste
Instructions
- Cut cucumber into smaller pieces and add to a blender with coconut milk, sugar, lime juice, wasabi paste and moringa, and blend until smooth.
- If you have an ice cream maker, simply transfer to that and prepare according to manufacturer instructions.
- If you don’t have an ice cream maker, transfer mixture to a freezer safe container and place in the freezer. Whisk mixture with a fork (or use a handheld blender for a creamier version) every hour to incorporate air. Repeat until mostly firm, for about 6-8 hours.
- Take out ice from the freezer to soften for 10 minutes before serving. Enjoy!
Notes
If you are feeling lazy or just not that ambitious to whisk the ice every hour, you can simply pour the mixture into popsicle molds and freeze overnight.
- Prep Time: 5 mins
- Category: Dessert
- Cuisine: Vegan
It’s really intriguing. I never heard about cucumber ice cream before. I like wasabi, even though it has quite a powerful taste, so I’m sure I would like this recipe.
Thanks, Anca! It was new to me too, but now I just can’t live without it 😀
I am making this this weekend for a party–I will post pics.
I do have a question though:
Did you peel the cucumber?
Hi Karmen,
I don’t peel the cucumber for this, but feel free to do so, if you are not a big fan of the peel! 😉
I very much hope you’ll like the recipe, have a great weekend! 😘
Can u share the contact no
You just put my little combo of strawberry coffee to shame….This is CRAZY!!! I can see the refreshing cucumber, but wasabi????!!! ON point!
Hahaha, thanks my dear! But let’s be honest, that strawberry coffee ice cream is pretty genius too 🙂
What an interesting flavor combination!! I never would have thought to put cucumber and wasabi in an ice cream, but it sounds like it totally works!! I bet the cucumber would be super refreshing for summer too. Love it!! 😀
Yes, it really works!!!
And it’s just perfect for summer 🙂
Hm.. interesting. Never would have put wasabi and ice cream in the same sentence. Now after all your high praise I’m intrigued! 🙂
I think you’d like it, Stella 🙂
Wasabi with sweet ice cream. NOW THAT is a bit odd – ha! I will take you word for it! 😉
I know, it sounds crazy first, but it really works 😉
Okay, but WOW. As I was reading each word in this post title, I got more and more excited. Friggin wasabi and cucumber AND coconut? DUDE. So delicious! It’s awesome that you found this flavor combo at a vegan cafe you loved, and then went ahead and made your own version. You’re pretty much a food scientist. Just sayin’.
“(oh my gosh, now you know where I live!)” LOLOL. I’m gonna have to add this info to my comprehensive stalker list. *laughing emoji*
Alright, now that I know where you live, I have to plan to move there, just for a BIG bucket of this ice cream. Or… do you happen to ship? I know dry ice works really well. 😉 Love this, E! Have an awesome weekend (filled with this of course). Pinning! xoxo
Hahaha, no way I’d ship ice cream! You have to come here! Though once you are here, it’s you, who has to make ice cream, cause you are the queen of delicious ice cream 🙂
Lol. It’d be kind of awesome to do something that ballsy, though, wouldn’t it? haha. Just to see if it worked! Oh girl, maybe we’d just be asking each other left and right to make TONS of our recipes. Lol. Cook-a-thon?? I think so! 😉
I’d soooooo much love that!
BTW let me know if I should ship that ice cream to you. Ok, maybe not ice cream, but wasabi and cucumber soup, but why not? 😀
Wasabi and cucumber and coconut combo in an ice-cream? Wow! That’s pure genius, Evi. I bet it was super delicious and refreshing. Have a great weekend! <3
Thank you so much, Anu 🙂
I am a huge fan of ice cream, and so far I’ve been known for making some unusual combos (Yes, I might or might not have awarded myself for some unique combos I’ve created haha). But, Evi, this one is something truly amazing. I’ve herd of cucumber ice cream, but incorporating wasabi is something new to me. And this color. Evi, I’m solemnly passing to you the award for the most fantastic ice cream)) Absolutely stunning work!
Oh, Ben, you are always too kind 🙂
I remember some of your amazing combos too, that lavender and coconut one was my favourite I think!!
This sounds like a incredible recipe… it looks good, that coconut milk is a good thing you added here(: with those flavours and green colour the ice cream looks lovely and I like it that not much sugar is added into it for making the ice cream.
Thanks, Maria 🙂
It’s a great combination, but unfortunatly i do have to be honest and the Wasabi paste is not vegan at all. Wasabi paste contains Japanese horseradish, which is basically horseradish from Japan, salt, egg-yoke, soy, mustardseeds, briljant blue and tartrazine as foodcoloring and if you are Lucky 0.0002% Wasabi from the waste of Wasabi. But certainly not from the most tasty part the Wasabi rhizome.
So I tried your recipy with cucumber and fresh Wasabi… what a delightfull ice cream that made. Heavenlicious!!
Hi Morris, I’m so happy to hear you liked the recipe! I’m sure it’s even better with fresh wasabi. 🙂
Luckily wasabi pastes are always vegan here in Germany, or at least the ones I buy. But you are totally right about the food colouring and other random things, I wish I could also try it with fresh wasabi (unfortunately I’ve never seen that sold anywhere before). 😉
I’m wondering if one could use pure wasabi powder?
Yes, definitely. You might have to experiment a little with the exact ratios. I’ve never used wasabi powder myself before.
Let me know how it worked!
Do you think this could work in combination with salmon or tuna sashimi ?
Hey,
I have never eaten salmon or tuna in my life, but I would not eat this ice cream with any savory sushi, because it’s a sweet dessert (even though it has wasabi in it) 😉
Hey there, this recipe looks awesome! Let me ask you though, how many ml is a can of coconut milk from your metrics? Is it 250 ml or 400 ml? Also, do you use english cucumbers or armenian cucumbers?
Hi Ricardo,
I use 400 ml coconut milk for this, and english cucumber. Persian cucumber could work great too, using 2-3-4 pieces, depending on the sizes. I’ve never tried Armenian cucumbers, so I’m not sure how they taste/work 😉