I had some great ice cream at Cafe Gratitude last week and decided to make it. No dairy, no eggs, no oil.
This is so rich and creamy you'd never know it wasn't heavy cream.
For the cookie:
2 Cups almonds
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
2 tablespoon soy lecithin
4 oz. Medjool dates Pitted
1/4 cup almond flour
Pulse everything together in a Cuisinart until it's well mixed. When you're ready to roll it, sprinkle on a cutting board and roll to about 1/8 inch. Cut in 4 inch round circles or 2" X 4" rectangles. Put on parchment paper and freeze.
Ice Cream:
2 cups unsweetened almond milk
2 cups raw cashews (soaked for at least 8 hours)
1 vanilla bean (scraped, just the vanilla seeds inside the bean)
3/4 cup agave syrup
1/4 cup vanilla extract
1/4 teaspoon salt
Blend all of the ingredients in a blender until smooth (no sandy feeling between on your fingers). Using an ice cream maker, freeze according to your machine's instructions. It will freeze to the same consistency as soft serve ice cream. (My Cuisinart ice cream maker freezes in 20 minutes. I then covered with plastic wrap and put the whole container back in the freezer.)
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