Sheryl
02-17-2006, 03:26 PM
These are the recipes we did at the class last week... I still need to post the Chocolate Carmel Divine too!
Vanilla Ice Cream
2 cups raw cashews
2 cups water
1 vanilla bean
1/2 cup agave nectar
Blend until really smooth - if you don't have a high speed blend grind the vanilla before blending the rest
Chocolate Ice Cream
Same as above, but add 1/2 cup really raw cacao powder
These are both absolutely beautiful ice cream, and rich enough that they freeze scoopable. You don't need an ice cream maker or anything to make delicious rich ice cream that looks and tastes BETTER than the real thing.
The dark agave works best for this recipe; it's less filtered and has a richer taste.
Low fat ice creams like pineapple sorbet freeze harder and do better being moved around as they freeze. So for ice creams like that I suggest an ice cream maker or blending up in the food processor when ready to serve.
Cheers,
Sheryl
Vanilla Ice Cream
2 cups raw cashews
2 cups water
1 vanilla bean
1/2 cup agave nectar
Blend until really smooth - if you don't have a high speed blend grind the vanilla before blending the rest
Chocolate Ice Cream
Same as above, but add 1/2 cup really raw cacao powder
These are both absolutely beautiful ice cream, and rich enough that they freeze scoopable. You don't need an ice cream maker or anything to make delicious rich ice cream that looks and tastes BETTER than the real thing.
The dark agave works best for this recipe; it's less filtered and has a richer taste.
Low fat ice creams like pineapple sorbet freeze harder and do better being moved around as they freeze. So for ice creams like that I suggest an ice cream maker or blending up in the food processor when ready to serve.
Cheers,
Sheryl