Raw Ice Cream Without An Ice Cream Maker

We love ice cream, but it doesn’t treat our bodies very well.  The dairy, high sugar content and sometimes even high fructose corn syrup in ice creams really puts on the inches around our waistlines.  We’ve found a few store-bought alternatives that are nice, albeit more cost than regular ole ice cream.  We don’t like soy-based stuff (too likely to be infected with GMO soy and not really that easy for your body to process), but we do like some coconut-based ice creams.

Nevertheless, we were on a quest for a raw ice cream we could make at home, without investing in an ice cream maker that might take up our much valued freezer space.  And boy howdy did we land an awesome recipe!

The original recipe is from Cafe Gratitude’s Sweet Gratitude book, and though they say to make this with an ice cream maker, it works great without one.  We’ve also adjusted their original recipe for a vanilla version as well as the original chocolate.

Here are the recipes – they make about 5 cups of ice cream each.

Raw Vanilla Ice Cream

2 Cups Cashews (soaked 4 hours and rinsed)

2.5 Cups Almond Milk

3/4 Cup Vanilla Agave Nectar

2 Tbsp Lecithin

3/4 tsp Sun Fire Salt

1.5 Tbsp Vanilla Extract

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Blend all ingredients in high powered blender (we like the Vitamix).  Pour into a container (we use empty hummus plastic tubs).  Chill in the fridge for an hour or two.  Stir, then move it to the freezer.  Stir every couple of hours if you can.  If not, it’s OK because it’ll still be a yummy ice cream when left in the freezer – just maybe a little harder than if you have the opportunity to stir it.

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Raw Chocolate Ice Cream

2 Cups Cashews (soaked 4 hours and rinsed)

2.5 Cups Almond Milk

1 Cup Vanilla Agave Nectar

1/2 Cup Raw Cacao Powder

2 Tbsp Lecithin

3/4 tsp Sun Fire Salt

1 Tbsp Vanilla Extract

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Blend all ingredients in high powered blender (we like the Vitamix).  Pour into a container (we use empty hummus plastic tubs).  Chill in the fridge for an hour or two.  Stir, then move it to the freezer.  Stir every couple of hours if you can.  If not, it’s OK because it’ll still be a yummy ice cream when left in the freezer – just maybe a little harder than if you have the opportunity to stir it.

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You can easily play with additional flavors from this basic recipe.  We tried using Hazelnut milk and Coconut milk instead of Almond milk, but we liked the gentle flavor of almond best.  Let us know if you come up with another flavor combination that you adore.

Enjoy!