Memorial Day Recipe Monday: Raw Vegan Ice Cream!

Posted by – May 30, 2016
Categories: Food & Nutrition

It’s Memorial Day! Relax, enjoy your day off, and treat yourself to some homemade ice cream. In true NAB fashion, our offerings below, from the Café Gratitude cookbook I Am Gratefulare both raw and vegan. If you decide to try one out, be sure to let us know how it went @NAtlanticbooks.

Vanilla Hazelnut Ice Cream

Makes 1 quart

  • 1 cup soaked almonds
  • 1 cup hazelnuts
  • 4 cups fresh water
  • ½ cup packed pitted dates
  • 2 tablespoons lecithin
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract or 1 inch of vanilla bean

Rinse and drain the almonds. In the carafe of your blender, place almonds and hazelnuts and the 4 cups fresh water. Blend on high for a few minutes. Don’t let the milk get too hot while blending. Strain milk through a milk bag or cheesecloth. Rinse the blender and return the milk along with the dates, lecithin, vanilla, and salt to the blender. Blend well and freeze in your ice cream freezer.

This mix can be kept in your fridge until ready to use and will freeze faster when cold. Add seasonal berries, fruit, chocolate chips, peppermint, or anything else your heart desires to this homemade ice cream for a real treat. You can also make a sundae using I Am The Best Caramel Sauce.

Creamsicle Milkshake

Makes 16 ounces

  • 10 ounces vanilla hazelnut ice cream (see above)
  • 8 ounces orange juice
  • ½ teaspoon vanilla
  • A tiny pinch of salt

Blend all ingredients together and pour into a frosty glass.

Butter Pecan Ice Cream

Makes 1 quart

  • 2 cups pecans
  • 4 cups fresh water
  • ¾ cup packed pitted dates
  • 2 tablespoons lecithin
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract or 1 inch of vanilla bean

Place all the ingredients in the blender and blend on high for a few minutes. Don’t let the mixture get too hot while blending. Freeze when ready. This mix can be kept in your fridge until ready to use and will freeze faster when cold. This ice cream is sweet and has more body, as it is not necessary to strain pecan milk.

Chocolate Brazil Nut Ice Cream

Makes 1 quart

  • 2 cups Brazil nuts
  • 4 cups fresh water
  • ¾ cup packed pitted dates
  • 2 tablespoons lecithin
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract or 1 inch of vanilla bean
  • 6 tablespoons raw chocolate powder

In the carafe of your blender, place Brazil nuts and the 4 cups fresh water. Blend on high for a few minutes. Don’t let the milk get too hot while blending. Strain milk through a milk bag or cheesecloth. Reserve pulp for cake recipes. Rinse the blender and return the milk along with the dates, lecithin, vanilla, salt, and chocolate powder to the blender. Blend well and freeze. This mix can be kept in your fridge until ready to use and will freeze faster when cold. This is a rich chocolate ice cream.

Tags: Raw Foods Recipe Vegetarian & Vegan Terces Engelhardt Orchid

About the Author

Bevin is the publicity and marketing manager at North Atlantic Books.