Recipe: Creamy Cashew, Almond and Date Ice Cream
Serves: 4-5
Allergen info: This recipe is dairy-free, egg-free and refined sugar-free. It contains almonds and cashews so those with tree nut and seed allergies may wish to avoid this recipe. It contains quite a bit of fat from the cashews and almonds (though mostly unsaturated) and coconut oil, so those who have a poor tolerance for fats may wish to skip this recipe.
Ingredients:
- 350g raw cashews
- 50g raw almonds (peeled)
- 10 dates pitted, chopped or 3/4 C. maple syrup (or sweeten to your liking)
- 1 tsp. vanilla extract (or the seeds of 1 scraped vanilla bean)
- filtered water
- 2 Tb. coconut oil
- 1 Tb. lecithin (non-gm soy lecithin or sunflower lecithin granules)
- filtered water, extra
- ~5 dates, pitted, chopped into roughly 1cm x 1cm pieces
How to:
- Add the cashews, almonds and 10 dates in a bowl  of filtered water to soak for a few hours (or overnight if you want to prepare this earlier)
- Blend the coconut oil, lecithin and water until creamy and the lecithin and coconut oil have dissolved.
- Add the cashews, almonds, 10 dates and vanilla extract to the blender and blend until smooth and creamy. Add more water if needed. Note: it should be the consistency of thin cream or yoghurt.
- Pour into your ice cream maker and follow the manufacturers directions. While it is churning add the chopped and pitted dates.
- or
- See this post for how to make ice cream without an ice cream maker.
- Enjoy!
Want some more foodie ideas to beat the heat? Have a look at these recipes:
Quick and Easy Raspberry Ice Cream
Refreshing and Zesty Green Smoothie
© Copyright: 2011 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com . See the disclaimer here.