Season 2007 Episode 11.17.07

#0055 - Vegan Icecream!

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Episode Summary

Tired of chasing the Good Humor truck? Gotta get that ice cream monkey off your back? Here’s an ice cream with all the things we love: creaminess, beautiful flavors, and sweet surrender, without the things that don’t necessarily love us back, like dairy and white sugar!This whole thing was inspired by the brilliant food blog, Raw Food, Right Now, by Heidi and Justin S. Ohlander. If you truly want to be a master of the raw ice cream, you simply must sign up for Heidi and Justin’s free e-course! Go to Raw Food, Right Now for the deets. Special thanks to Josh Petty, for the use of his beautiful tracks “Storm in the Night,” and “Flashing By,” CC-by-sa 2.5. For more of Josh’s music visit Simply Vanilla Ice Cream Base:A Recipe Created With Love from Heidi and JustinMakes About 1 Quart2 Cups Raw Cashews2 Cups Purified Water1/2 cup Maple Syrup1/2 cup Agave Nectar 2 teaspoons vanilla extract OR 1-2 vanilla beans(We've added a pinch of sea salt)Blend all ingredients in blender for 2 minutes to reach as smooth a consistency as possible*, chill mixture in freezer for about 1 hour. Process mixture in ice cream maker according to your model's instructions, we're using Cuisinart's ICE-25. Place into re-sealable container and put in freezer to firm up! *Note: if using a regular blender, consider soaking the cashews in the water to soften and make blending easier.Blackberry-Lavender:add 1 basket blackberries (about 1 ½ C) and 1T dried lavender blossoms before chilling. Blend again and strain out petal and seed debris if desired.Other variations seen on today’s show: Saffron-Rose:warm the 2C filtered water and infuse pinch of saffron in it for about 1 hour. Substitute 1t rosewater for the vanilla. Mocha:add 1/2C raw cocoa powder and 1T finely ground coffee (go for organic and fair trade if you can!) You could also substitute 2C chilled coffee for the water…Ouch! My adrenal system!Cherry-Chip:add ½ C cherriesmoreless

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