Vegan Vanilla Ice Cream!

*Sorry, still no ability to upload pictures. Any suggestions are welcomed- to upload to a new server, or??

This is the first time I'll be making vanilla ice cream with the cashew cream... and I'm very excited about that.  For years, I made the vanilla with soy milk and creamer, but since I rarely use soy, and the cashew cream has made EXCELLENT ice cream- the time has come!

Vegan Vanilla Ice Cream

2 C cashew cream, or almond, rice, or coconut milk

1/4 C organic evaporated cane juice, or raw agave

2 TBL vanilla extract

1 TBL raw honey (optional)

1 tsp sea salt

Blend in a blender.  Allow to cool in the fridge for at least an hour, or overnight is better.  Process in your ice cream maker.   I love my Cuisinart Ice Cream Maker! 

*GAME CHANGER: how to make cashew cream,click HERE!

*I made a simple syrup to make the vanilla ice cream.  Makes it easier to incorporate the sugar, as I used the evaporated cane crystals today. Organic evaporated cane juice is just that, the juice of sugar cane in it's whole, natural state. Only the water is removed. As a whole food it still retains its vitamins and minerals. It also retains its natural balance of sucrose, glucose, and fructose instead of being straight sucrose. Choosing organic, makes it void of the chemical processing, and pesticides.

*If you use the raw agave, and the cashew cream, it is a raw dessert! 

*Debate on whether agave is a healthier sweetener option.  I strongly believe, organic raw agave is a healthier option then all sweeteners, except honey.  However, honey is more difficult to replace in recipes, and has a stonger flavor. Agave is has a low glycemic index, and is sweeter than sugar. I love it for cooking, baking, and anywhere sugar is required. 

*I intentionally used vanilla bean seeds from my homemade vanilla extract!  It looks so pretty with the black flecks of vanilla!

*You combine milks to make any ice cream flavor.  I like cashew cream, and coconut milk, as they have a higher fat content- which creates a mouth feel closer to that of real cream ice creams!

*The vanilla extract I make myself, has no added sweetener like sugar, or corn syrup.  So, it is stronger,with more alcohol content.  The alcohol helps to create a creamier, more easily scoop able  ice cream.  If you use a traditional vanilla, add a TBL of vodka.

*The honey is optional, but I like added complexity to the sweetness.  Also, honey keeps the ice cream softer for scooping.

*Why salt in ice cream?  It's not the salty/sweet deal, it actually enhances the sweet, and the flavor of any ice cream!

Enjoy!
Yours in health,
Natalie

Vegan Strawberry Ice Cream

Happy May Day friends!  What a nice way to celebrate... well, anything with this delicious ice cream!  Spring is here, and with that, soon will be berries galore...

I scream, you scream, we all scream for ice cream!  Here 's a wonderful recipe for homemade strawberry ice cream!  This one is my niece's favorite ice cream, of any sort, dairy or otherwise- so this one's for you Audrey!

Vegan Strawberry Ice Cream

1 1/2 pounds strawberries (fresh or frozen)

2 cups cashew cream, rice , almond, or coconut milk

1/2 cup organic evaporated cane juice, or raw agave syrup

1 TBL raw honey

1 TBL vanilla extract, kirsch liquor, or orange liquor (optional)


1/2 tsp fine sea salt

If strawberries are fresh (that is preferable) rinse and hull.  Toss strawberries with the sweeteners, and put aside to macerate for up to an hour.  That step is optional, but makes a better strawberry flavor!! 

Next, put all ingredients into the blender, or use a immersion blender and blend until smooth.  Put into the fridge to fully cool, for at least an hour.

Use your ice cream maker as directed.  My Krups recommends about 25 minutes. 

*The cashew cream renders the creamiest, most like dairy custard ice cream, because of the fat content. Using the cashew cream, and raw agave, makes this a raw dessert.  A great combo, is half rice milk, with half coconut milk.
*The vanilla extract, kirsch liquor or orange liquor lend a depth of flavor, and the alcohol content helps to keep the ice cream scoop able after freezing in the freezer.
*The honey also adds a complexity to the sweetness of the ice cream, while also helping to keep the ice cream softer after freezing.
*If you omit the alcohol and/or the honey, allow plenty of time to defrost before scooping after it's been put in the freezer!

I hope you, and your family enjoy this excellent treat, as much as we do!
Yours in health,
Natalie

Decadant Chocolate Coconut Milk Ice Cream!

This is a luscious, decadent, indulgence!  It is rich, creamy, and oh, so chocolaty, that will please even the most skeptical.  I choose coconut milk for ice creams, ( most often) as they have the closest 'mouth feel' to dairy ice cream.  This is due to it's high fat content- however, this is a healthy fat.  Let's clear up the 20 year misinformation that coconut oil and/or fat  is unhealthy, it is the contrary, it is very healthy!!

Making your own ice cream is so easy!  My Cuisinart Ice Cream Maker is one of my best investments in the kitchen- I love it!  At around $50.00, it has well paid for itself years ago!  At around $5 a pint for non-dairy ice creams, it is much more reasonable to make your own!  I watch for coconut milk to go on sale, and stock up!  Most recently, I found coconut milk, the Whole Foods 365 brand for only $1 a can!  Wha?  Yep, $1 a can, score!


Decadent Chocolate Coconut Milk Ice Cream

2 cans of coconut milk (or cashew cream, or other nut milks)

2/3 C of unsweetened cocoa powder

3/4 C organic sugar (or agave)
1 TBL vanilla extract
1 tsp sea salt
1/4 tsp xanthan gum (optional)




Blend in a blender, then cool in the fridge for an hour. ( It is excellent just like this, a sort-of mousse.)  Pour into your frozen ice cream maker bowl, and use your maker as directed.  Mine is for 25 minutes or so.  It will turn out like soft serve, and is fantastic!  You can freeze in an air tight container for a harder ice cream. 
This has an intense chocolate flavor- you can use less cocoa powder for a milder chocolate flavor.
Welcome to heaven my friend.

Enjoy!

Yours in health,
Natalie

Pumpkin Ice Cream

There are many dairy-free ice cream options at the super market, and especially at the health food stores, but it is so easy and economical to make your own ice cream!  I have a Cuisinart ice cream maker that makes it so very easy!  We've tried them all, but my personal favorite brand of 'ice cream' is Coconut Bliss.  However delish, the small container is close to 6 bucks, yikes.  So, with trial and error, came up with my own coconut 'ice cream' flavors, and this is one of my favorites!!

Pumpkin Ice Cream

2 cans coconut milk ( I used 365 organic from Whole Foods- never use lite)
1/2 C pumpkin
1/2 C agave nectar ( I used Wholesome Sweeteners Organic Raw Blue Agave, but you could use organic cane sugar, brown rice syrup, even maple syrup)
2 tsp. pumpkin pie spice
2 tsp. sea salt
1/2 tsp. xanthan gum (optional, makes it extra creamy)

I blended it in the blender, then put the blender pitcher in the fridge for about an hour to cool.  I poured the ingredients into the freezer bowl of the ice cream maker, and ran the machine for about 25 minutes.
You can eat immediately, or put into a freezer safe container.  I put salty pecans on top, and it was magical!


Enjoy!

Yours in health,

Natalie