Tuesday, October 16, 2012

Raw Vegan Icecream

This is one of my first attempts at a raw recipe… You can buy vegan ice creams in most grocery stores now. There are soy, rice, and coconut ones that I have seen here. In the US they have endless flavours and types. Here in Canada, we don’t have so many, but the basic ones are available and they are delicious.

I have heard of easy vegan ice cream recipes before, but most of them are frozen banana in a food processor with a few other ingredients. My boyfriend calls this baby food and while to his face I deny it.. in reality I completely agree. There are not a lot of occasions that I have the urge to eat mashed banana. Maybe if it was with something else, but not on its own! The store bought ice cream is really expensive. Last time I checked, I think I spent $9.00 on a pint of ice cream. A little ridiculous.

I found a recipe in a raw food book for a raw, hard ice cream. It seemed easy enough. Basically nuts, agave and water plus what ever flavor you want to add. Could it really be this easy? I had to try for myself.
I made two types – Straight up vanilla and spicy chocolate.

I think that people overlook how good cinnamon and chocolate are together. They rarely get paired, yet when they do they are so delicious. I have a brownie recipe I hope to try one day that is a similar flavor combo, so I thought this would be an easy place to test things out.

Vegan Ice Cream
* 10 minutes to prepare, 2-4 hours to chill. Makes about 1 1/2 cups
  • Nuts (Cashew, Hazelnut, almond etc)
  • ¼ cup of agave syrup
  • ¼ - 1/2 cup water
Vanilla Ice Cream
  • 1 tbsp vanilla or a vanilla bean
Spicy Chocolate
  • 2 Tbsp cocoa
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • ¼ tsp cayenne
Apple Cinnamon Spice
  • substitute apple juice for the water
  • 1 tsp cinnamon
  • 2 tsp apple cinnamon spice
  • Optional - stir in diced apple

Easiest instructions ever. Process the nuts until they are finely ground. While the food processor is running, add the agave, water and then flavouring. Check the consistency. Mine came out more like a brownie batter and I should have added more water. You want the consistency to be closer to a cake batter or a very thick cream. Put it in a container and freeze for 2 hours. Remove and stir and then freeze again for 2 more hours or up to overnight.

Processed... looked a lot like brownie batter.... hmmm
So... Results. Well... it is a frozen dessert. I think if I did this again, I would use more water in the recipe. It is almost too rich. Normally I can eat a bowl of ice cream, but I would say about 1 scoop is plenty for me.

That said, for the amount of time it took to make this, it is a pretty cool way to save some money to do your own ice cream.

I think if you had an ice cream maker and followed a more traditional recipe, you would get something that was a little closer to the store bought stuff. It is nice to know though that this raw alternative works. I am considering still attempting a raw diet and one thing I freak out about is lack of treats. I would eat this again for sure.

Kind of looks like ice cream, doesn't it?
Kind of tastes like it too!

I am actually pretty excited to try this again. Hopefully I can post some more pictures and results for you soon!

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