I Scream You Scream…

...We all scream for raw ice cream! (or at least I do!)

While I was at Tree of Life, the cafe apprentices had an ice cream class. When I heard the news I reeeally wanted to attend but wasn't allowed (apprentices only - good thing I'll be going back in the fall - I'll be an ice cream pro by then :). Fortunately I got the next best thing! Kristene shared a few samples with me - peppermint chocolate chip, pecan ginger, and vanilla. They were delish! The next day Frank gifted me with a scoop of blueberry cardamom - yowsa - I was in heaven! I knew I had to make these delights, so Kristene kindly sent me the recipes which I then adapted slightly into my own versions according to what ingredients I had on hand.

Making ice cream is so easy - I'm not sure why anyone would want to buy it (cooked or raw)when you can make it ten times better yourself. Simply blend up fruit, nuts, water, nut milk, young coconut, sweetener, flavourings, or anything else you might think of (I love imagining up new flavours). Then chill your mixture in the fridge for anywhere from a few hours to overnight. Next, process the mixture through an ice cream maker (it usually takes about 15 minutes). Just before it's finished, add in your "mix-ins"- chunks of whatever you want. IE: fruit, nuts, chocolate, etc. Transfer to a bowl and freeze until firm (the ice cream will still be quite soft when it's finished in the maker).
Here are two of the recipes which I've adapted from Tree of Life.

Peppermint Chocolate Chunk Ice Cream:

2 cups macadamia nuts

1 cup packed young coconut meat
1 1/2 cups water
1/3 cup agave
1/2 tsp peppermint stevia
1 tsp pure vanilla extract
1 tsp mint extract
1/4 tsp sea salt
1/2 cup cacao nibs or raw chocolate chunks*

Blend all but nibs until completely smooth and creamy. Chill and then process through an ice cream maker, folding the chocolate chunks in at the end. Freeze.

If you do not have an ice cream maker: freeze in a bowl and stir every 30 minutes, OR freeze in an ice cube tray until solid and then process through a champion or high speed blender. Fold in the chocolate chunks before serving.

*I decided to make my own chocolate chunks with cacao powder, agave, cacao butter, coconut oil, and vanilla. It's a fun thing to do if you have the extra time, as they add a nice texture and flavour, otherwise the nibs work fine.
Blueberry Cardamom Ice Cream
If nothing else, try this one - you will be amazed!
2 cups macadamia nuts
1 1/4 cup almond milk
1 cup blueberries
1/2 cup agave
1/3 cup melted coconut butter
1 tbs + 1 tsp cardamom
1 tsp pure vanilla extract
1/4 tsp sea salt
Follow instructions above. Optional - add blueberries at the same time you'd add the chocolate chunks in the mint cream. I personally don't care to because after freezing they are rock hard and cold, but it looks really pretty, and if you let the ice cream sit a bit, I'm sure they would soften (I'm never that patient).
As I made the above recipes, I couldn't help but think about chocolate ice cream...full of "chunks of something" - crunchy, like nuts...but more exciting than that. I came up with sweet almond crunch: Pieces of soaked, dehydrated almonds mixed with a sweet almond butter mixture.

Chocolate Almond Crunch Ice Cream

1 1/2 cups macadamia nuts

1/2 cup brazil nuts
2 cups almond milk
1/2 cup agave
1/4 cup coconut oil
2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
1/4 tsp sea salt
1/2 cup cacao powder

Blend all but the cacao powder, until smooth. Add powder and continue blending until creamy.
Follow the instructions above for processing.
Sweet Almond Crunch
1/4 cup almond butter
1 tbs coconut oil
1 tbs agave
1/2 tsp pure almond extract (optional)
1/2 tsp pure vanilla extract
Pinch sea salt
1/2 cup chopped almonds (soaked and dehydrated) - or any nut of your preference.
Mix together all but the last ingredient. Then mix in the almonds and spread on a piece of parchment paper (easy for removal), or plate, and place in the freezer for at least 1 hour, or until you are ready to fold them into your ice cream. Peel off the paper (or whatever you are using) and break apart the almond pieces. PS - these would be really great dehydrated with this coating and then used as a dessert topping or snack.
You can turn this into a double chocolate ice cream by adding chocolate chunks in place, or in addition to the almond crunch. How bout chocolate banana nut ice cream - I took some of my banana nut brittle, chopped it into small chunks and mixed it in.

Now, how bout an ice cream cone? Here's where those banana leathers come in handy! Cut a square (the bigger the piece, the bigger the cone will be) and then fold in into a cone shape, folding one or two flaps at the top. Umm really, how easy is that? I think this would be really great for kids (I can't wait to make all these fun things when I have children). The leather actually becomes brittle and crunchy due to the coldness of the ice cream - just like a "real" cone!
Well, I hope I've encouraged you to jump over to your kitchen to give these recipes a try or experiment to come up with your own.
Till next time!
About the Author

13 Comments
  1. February 28, 2008 at 21:56
    Reply

    Oh, my, the blueberry ones sounds awesome, think I will make that soon since I have macadamias. And the almond crunch would be a good treat all on its own, too, huh?! Thanks!

  2. February 29, 2008 at 00:32
    Reply

    ooooooooh, I would love all of the tree of life recipes! I can't actually afford to make it down to arizona anytime soon, so I guess I could totally create my own experience at home. :)

  3. February 29, 2008 at 02:25
    Reply

    I scream you scream we all scream for Ice Cream!!! Yeah!!! My dad used to sing that song to my brother and me when we were little. He actually still does!

  4. February 29, 2008 at 14:07
    Reply

    Wow, these all look incredible! Thank you for the recipes - I looove raw ice cream.<br /><br />You are so lucky that you got to go to TOL, too - it looks like an amazing place.

  5. February 29, 2008 at 20:52
    Reply

    cherie - you can also use cashews in place of macs, or even try brazil nuts. Yeah, the almond crunch is really yummy on its own :)<br /><br />juusan - I hope you do get to create the experience!<br /><br />Leah - haha yeah, we used to sing it as kids too!<br /><br />kati - thanks, yes I feel blessed to have gone to TOL :)

  6. March 1, 2008 at 03:05
    Reply

    These where top secret recipes!!!<br />Well its all good!<br />I enjoyed your presence. NYC????

  7. March 2, 2008 at 14:55
    Reply

    Where did you get an icecream maker? Are there small ones for kitchens in small living spaces??<br />Thanx so much for recipe, vegan ice cream is too expensive!

  8. March 5, 2008 at 01:07
    Reply

    mayor - oops! didn't know they were supposed to be top secret - i really appreciated trying your ice creams :)<br /><br />eranah - yup, there are various home models - i've got a cuisinart ice cream maker, it works great for my needs!

  9. March 9, 2008 at 07:32
    Reply

    I will try. :) Just out of curiosity, do you know what program you and your mom participated in? I've been perusing the tree of life catalog and there are so many!

  10. June 23, 2008 at 18:33
    Reply

    Hi, I was just browsing through your blog and had to comment on this post.<br /><br />Your ice creams look so refreshing! I was debating about buying an ice cream maker and was wondering what kind of ice cream maker you had. <br /><br />Anyways, your food looks very good, and I will be reading more of your blog!

  11. July 21, 2008 at 17:00
    Reply

    so delicious looking!

  12. Anonymous
    August 10, 2008 at 05:13
    Reply

    Where do you buy Peppermint Stevia??? It is in the Peppermint chocolate chip recipe...thanks :)

  13. September 19, 2011 at 07:19
    Reply

    Hey this sounds and look fantastic. Does it freeze like ice cream or does it turn as hard as rock? I am trying to make raw ice cream that freezes like the real thing - have had trouble with that bit!

Leave a Comment

*