My Favorite Raw Food Ice Cream
Posted on May 23 2013 | (1) Comments
I’ve often had the thought . . . if only ice cream didn’t have animal fat and refined sugar. For a healthier frozen dessert, I’ve got a recipe for a raw treat that is divinely sweet and creamy, without any processed ingredients: Brazil-Nut Vanilla Ice Cream.
Nut Milk, A Raw Food Staple
Nut milks, particularly almond milk, have become quite popular. Nut milks are made by soaking nuts in water for 8 to 12 hours. You’ll see in the video how to use a mesh bag to make sure you squeeze out all the goodness from the nuts.
Brazil nut milk is a popular substitute for dairy milk and cream in many raw ice creams. Why? Brazil nuts are naturally sweet and don’t overpower other flavors. That makes Brazil Nut Vanilla Ice Cream a perfect base for all kinds of add-ins such as fresh fruits, nuts, cacao nibs, etc.
The Right Tool for Raw Ice Cream
At this stage, you could use ice, rock salt and an old-fashioned hand-crank machine to create your frozen raw confection, but I prefer something less labor intensive. Electric ice cream makers do the cranking for you. My personal favorite is the ice cream maker from Cuisinart.
To use an electric ice cream maker, you place your ingredient in a canister that holds a freezing agent. (these canisters must be placed in the freezer for up to eight hours before using.) Then you just flip a switch and the machine automatically churns the mixture to velvety perfection.
A quick trip back to the freezer allows the mixture to solidify to the consistency you like best.
Click here for my Brazil-Nut Vanilla Ice Cream Recipe.
What’s your favorite ice cream mix-in? My recipe book Raw for Dessert features a variety of raw food ice cream recipes, but I’m always looking for new ideas. Won’t you share yours in the comments section?