22 mouth-watering and simple raw chocolate recipes for you to make at home (instant download)
NO Dairy . Sugar . Wheat . Gluten . Soy Only the best natural ingredients
coffee ice cream
1 cup / 140g almonds (preferably with skins on)
2 cups / 480ml water
1 cup / 140g cashew nuts (unroasted, unsalted)
4 tsp / 20ml vanilla extract
optional generous pinch of sea salt
1 Tbs / 5g yannoh coffee substitute*, or another coffee substitute, or coffee essence, to taste
sweetener measurements - just choose one
½ cup / 95g xylitol or 6 Tbs / 90ml agave syrup or 6 Tbs / 90ml Sweet Freedom Mild
* available from most health food shops
Blend the almonds and water for about 30 seconds to make a milk.
Strain the milk through a piece of muslin (or nutmilk bag) to remove the almond ‘pulp’. If you don’t have a piece of muslin, you can use a sieve, but bear in mind that some of the pulp will get through, so the ice cream may be a little grainy, and a little darker in colour.
Pour the almond milk back into the rinsed blender. Add the cashews and vanilla and blend for about 30 seconds. Blend longer if there are any unblended cashew bits left. (You can always strain the liquid again to get out any cashew bits.)
Add the sweetener, and salt if using, and blend again.
Add the yannoh, and blend again.
Process into ice cream, using one of the following two methods
Freezer method: pour the ice cream mix into a shallow container and place in the freezer (or freezer compartment).
Remove after about an hour and mash thoroughly with a fork to break up the ice crystals, making sure you reach into any corners.
Put back in the freezer for another hour then mash again.
Return to the freezer until firm enoughto serve.Should keep well for future use.
Ice Cream Maker: follow the manufacturer’s instructions
free sample ice cream recipe
Here is one of the recipes from theI Love Ice Cream! Recipe E-Bookletto give you a taste of what the recipes are like. All the sweeteners are available from the Sweet Sensations online shop.