Cool, creamy vanilla ice cream served with our Winter Squash Pie or simply on it’s own is a perfect raw, vegan dessert staple. We love this because you don’t have to have an ice cream maker to make this easy, delicious ice cream on your own. Even better? It’s raw and it’s vegan.
2 C. Raw Cashews
4 C. fresh coconut milk or rich almond milk
½ C. Smart Sweet (can be purchased online)
2 tsp. Vanilla Powder
2 Droppers Vanilla Stevia
2 Tbsp. sunflower lecithin (to thicken, optional)
⅛ tsp. Himalayan Salt or Transformational Salt
For a lighter version:
1 C. Raw Cashews with 1 C. peeled and pureed zucchini instead of 2 C. Raw Cashews. Follow the rest of the recipe above.
Blend all ingredients together in blender until smooth. Process in ice cream maker according to manufacturer’s instructions. Scoop and enjoy. (if you do not have an ice cream maker please pour mixture into a 9″ metal cake tin or any shallow, freezer safe container, place in freezer and let sit until it is frozen. Remove frozen ice cream from freezer and place frozen mixture into blender. Only blend until you get a slushy consistency. Place back in freezer and allow to refreeze. Scoop and enjoy)
For other flavor options (phase 1.5): Use 1 cup of raw carob powder or raw cacao powder or 2 cups pureed berries, instead of vanilla powder.