So how do you eating ice cream at 11.30 at night with no guilty conscience? Make it vegan, make it raw! This cashew based ice cream was so easy to make, tastes delicious and has none of the after effects of the normal dairy one. You can add anything into it once you have the base, I just happened to have some pineapple and raw chocolates sitting there so I threw that in, giving it a subtle sweetness while letting the caramel flavour come out.
The base is made from cashew and coconut milk, both of which have wonderful health benefits. About 3/4 of the fats in cashews are unsaturated fatty acids, which is a healthy fat, helping to lower bad cholesterol and promote heart health and cardiovascular health.
Creamed coconut and coconut milk are made by soaking and grating the coconut flesh in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. The meat of coconuts contains fats, however, unlike other saturated fats (which are long chain fatty acids), coconut meats contains medium fatty chain acids which are broken down faster and also helps to reduce cholesterol levels. It also contains high level of manganese, which helps maintain normal blood sugar levels as well as synthesize fats and proteins.
So both in moderation make for a great nutrient dense base. Make sure you blend it until it's very smooth, the consistency of the mixture will make a huge difference to the texture of the ice cream. If you can't find raw chocolate chips, just get some raw chocolate, or even good quality dark chocolate and chop it all up into small pieces and add in at the end. Use your imagination and create whatever flavour you would like!
Creamed coconut and coconut milk are made by soaking and grating the coconut flesh in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. The meat of coconuts contains fats, however, unlike other saturated fats (which are long chain fatty acids), coconut meats contains medium fatty chain acids which are broken down faster and also helps to reduce cholesterol levels. It also contains high level of manganese, which helps maintain normal blood sugar levels as well as synthesize fats and proteins.
So both in moderation make for a great nutrient dense base. Make sure you blend it until it's very smooth, the consistency of the mixture will make a huge difference to the texture of the ice cream. If you can't find raw chocolate chips, just get some raw chocolate, or even good quality dark chocolate and chop it all up into small pieces and add in at the end. Use your imagination and create whatever flavour you would like!
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Raw Caramel Pineapple Chocolate Chip Ice Cream 1 cup soaked cashews 6 medjool dates 1 can coconut milk 1/2 cup coconut oil 1/2 cup maple syrup 1/8 Himalayan sea salt 1 TBS soy lecithin 1/2 cup chopped pineapple 4 TBS raw chocolate chips (or chopped raw chocolate) |
1. Blend the cashews, dates, milk, oil, syrup and salt together on high for about 3 mins
2. Put into a freeze safe container (I used a bread pan) and chill in the fridge for 1 hr
3. Either put into an ice cream maker and follow the instructions, adding in the pineapple and chocolate chips, or stir occasionally as it freezes in the freezer, adding in the pineapple and chocolate chips
4. When serving it's best to take it out the freezer for about 10 mins so it has a chance to soften a little. This will actually enhance the flavour!
* I made this one without an ice cream maker. After I let it set in the fridge for an hour I stirred in the chocolate chips and pineapple, put it into the freezer and every hour gave it a quick stir
2. Put into a freeze safe container (I used a bread pan) and chill in the fridge for 1 hr
3. Either put into an ice cream maker and follow the instructions, adding in the pineapple and chocolate chips, or stir occasionally as it freezes in the freezer, adding in the pineapple and chocolate chips
4. When serving it's best to take it out the freezer for about 10 mins so it has a chance to soften a little. This will actually enhance the flavour!
* I made this one without an ice cream maker. After I let it set in the fridge for an hour I stirred in the chocolate chips and pineapple, put it into the freezer and every hour gave it a quick stir
