{article} {recipe} How To Make Ravishing Raw Ice Cream

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I love how Marie-Claire Hermans breaks this down into steps anyone can follow, and gives you ideas on how to make ice cream even if you don’t have certain pieces of equipment. Not to mention, the recipe she shares is TOTALLY deliciously decadent!

Raw Chocolate Ice Cream

If there is something that can help you stop craving on a hot summer day, it is ice cream. With this lovely creation in your freezer, you can easily resist the ringing sounds of ice cream cars passing by your house. You will be all smiles because you know you have something much better waiting for you.

When I say ice cream, I mean the real thing. If you have no ice cream maker, you can blend frozen fruits and make the most lovely one-minute- sorbets in the world. This is how I did it… until just now. Since I got this wonderful equipment for my birthday, I am hooked on trying out all possible combinations with flavors and what my garden is offering me. The first spoon I took was a real revelation. I had never tasted such a full ice cream flavor and texture. Nothing can exceed the creaminess of a raw ice cream, made of sweet cashew nuts and fresh picked fruit in your garden or… pure chocolate!

This recipe is based on one of Sarma Melngailis. I was totally new at making ice cream two weeks ago. So I started with an existing recipe and am trying out things now. For this recipe I left out the coconut. It is not always as simple to find them and I rather taste the chocolate. Add some more coconut butter instead to have a hint of memory to coconut. I prefer discrete tastes above an insistent flavor. This is the way you can start looking for your own preferences. Just try and taste.

An ice cream maker doesn’t have to be expensive to do an excellent job. You can purchase a regular one for about $30 or $40. Even Cuisinart is very affordable here. So if you have a celebration coming up, put it on top of your list or just buy one yourself to treat yourself on a healthy and easy to make snack or dessert. Here comes your good mood food!

Preparation to think of first! To receive a smooth ice cream texture, it is always necessary to soak the nuts you are using, even cashews. Soak one cup of cashews for about four hours or longer in filtered water or spring water. Do this in the morning, when you get up. If you have to work, your cashews will be ready for use when you get home and feel like making something special.

TOOLS YOU NEED

  • An ice cream maker. Even a cheap one will do just fine and delight you with the real thing you have been longing for.
  • A blender
  • A small and a large bowl
  • Measuring cups
  • Measuring spoons
  • A whisk
  • A timer
  • Some spatula’s, small and big
  • A small bottle to apply chocolate sauce. If you don’t have one, take a square piece of paper, make a funnel of it, and cut a small tip off at the smallest end. Now you can draw with the sauce on your plate. Or simply use a spoon.

INGREDIENTS (FOR CHOCOLATE SAUCE)

  • 3/4 C raw cacao powder
  • 3/4 C Maple Syrup or Agave Nectar (Maple Syrup combines great with chocolate and gives it an extra dimension)
  • 1/2 tsp. vanilla extract without alcohol
  • Pinch of sea salt
  • 2 TBS melted cacao butter for a full flavor

INSTRUCTIONS (FOR CHOCOLATE SAUCE)

Always start with the part where you have to prepare food. So first melt the cacao butter while you are working on the next step. This will save time.

Now blend all ingredients at lowest speed, except for the cacao butter. By the time this is done, the butter is ready.

Add the liquified cacao butter slowly at the slowest speed. Your chocolate sauce is ready! Take a lick! Ever tasted this?

Take the sauce out of the blender but don’t clean the blender. It’s all meant to come together and you don’t want to spill anything of this goddess sauce.

INGREDIENTS (FOR ICE CREAM)

  • 1 C of soaked cashews (they have soaked in water and became bigger)
  • 1/8 C of coconut oil
  • 1/2 C of spring water
  • 1 C Agave Nectar
  • 1/2 tsp vanilla extract
  • 1/4 tsp of sea salt to bring out all flavors even more
  • 3/4 C of the chocolate sauce you just made

INSTRUCTIONS (FOR ICE CREAM)

First melt your coconut oil “Au Bain Marie”

Blend all ingredients except for coconut oil until very smooth!

Add the coconut oil slowly on lowest speed.

This is your cashew creme and chocolate sauce. Keep a bit of the chocolate sauce aside to add lusciously on your ice cream later.

Mix both emulsions together in your blender until they are one. Done!

Set aside a few hours in the refrigerator till the mixture has cooled off.

All set to go. Follow the instructions of your ice cream maker. Usually you have to turn on the machine before you start pooring. Than let the machine do the work.

Set the timer; twenty minutes for soft ice, forty for scoop ice cream.

Peeking after about ten minutes…

Ready to taste! Heavenly! You can take a scoop and treat yourself already. Put the rest in the deep freezer.

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PLEASE TAKE NOTE! We were psyched when Marie-Claire Hermans agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Marie-Claire’s articles and want to keep a good relationship with her. Out of respect for how awesome sauce Marie-Claire and her creations are, PLEASE do not repost her article without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the article. Thank you!

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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the ice cream in some way! :)

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