Sunday, August 08, 2010
We made this for the first time recently to celebrate our friend Carell's return to town. It's incredibly delicious as well as healthy.
Wild Blackberry Ice Creme
From THE WILD VEGAN COOKBOOK by Steve Brill
His website: http://www.wildmanstevebrill.com/Clippings.folder/ForagingForBrambles.html
2-1⁄2 cups soy milk, nut milk, or oat milk
1/2 cup well-drained silken tofu
1/2 cup raw cashews
1⁄4 cup grape seed oil or canola oil
1/4 cup vegetable glycerin
1/4 cup lecithin granules
2 teaspoons vanilla extract
1 teaspoon blackberry extract (optional)
2 teaspoon liquid stevia
1/2 teaspoon salt
2 cups wild blackberries
1. Place all the ingredients, except for 1 cup of the blackberries, in a blender and process until smooth.
2. Strain through a fine mesh strainer to remove the seeds.
3. Chill the mixture (or begin with chilled ingredients) if required by your ice cream machine, pour the mixture into the ice cream machine, and freeze it according to the manufacturer's instructions.
4. Serve topped with the remaining berries.
Makes 5-1⁄2 cups
For more fabulous wild blackberry recipes from Steve Brill, go to his website by clicking on the title of this post.