Irresistible ice-cream? Not any more. No matter what food lifestyle you follow, you can create healthy, dairy free, ice-cream in minutes.
NUT FACT:
Did you know that technically cashew is not a nut but a seed? It comes from the cashew fruit, except—unlike most fruit—the cashew seed lives on the outside. You can see pictures of this unique fruit online. The fruit itself leaves a dense coating on the tongue.
RECIPES:
Fruit Ice-Cream
Put the following ingredients in a high-speed blender:
-1-1/2 cups of almond milk*
– 2 bananas
– 1 tsp of vanilla
– sweetener of your choice (I use 15-20 drops of Stevia or maple syrup)
– 1 cup of frozen fruit
I usually use strawberries or blueberries, but the sky’s the limit!
Blend until smooth and then simply pour into your electric ice-cream maker. If you don’t have an ice-cream maker, pour the mixture into a rectangular glass container and pop it into the freezer for approximately one hour.
Coconut Milk Ice-Cream
For an even creamier version, use coco“nut” milk. Put in the blender:
– 1 can of full fat, organic coconut milk
– 1 cup of frozen fruit
– 1 tsp of vanilla extract
– sweetener of your choice
Follow the same steps above to make it into ice-cream.
* You can also look at our high-speed recipe on how to make almond milk
Spicy Pecan Ice-Cream
Now for a completely nutty version, you can also try this recipe:
– 2 cups organic pecans
– 1 1/2 tsp Celtic salt
– 1/2 tsp organic cayenne pepper (adjust it to how spicy you like it)
– 4 cups raw cashews (soak them for 4 hrs. and then drain them)
– 2 cups filtered water
– 1 1/2 cups grade B maple syrup
– 1 tsp vanilla extract
Line a baking sheet with parchment paper for the pecans. Pre-heat oven to 375°F degrees.
In a glass bowl, place the pecans, 1/2 cup of the maple syrup, 1 tsp of Celtic salt and the cayenne; mix it all with a spatula.
Spread the pecans on the baking sheet and bake for 4-6 minutes until toasted. Remove from oven immediately and let it cool.
Place the cashews, water, the full cup of maple syrup, vanilla and 1/2 tsp. of salt in a high-speed blender and blend until smooth.
Pour cashew mixture into the ice-cream maker.
When the pecans are cooled, you can put them in a food processor and pulse to make small chunks or chop them on a cutting board.
A few minutes before the ice-cream is done, mix the pecans.
Store in freezer.
* You can also use walnuts instead of pecans. In which case the recipe will be called Spicy Walnut Ice-Cream.
