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
Serves 6-8
For more fabulous wild blackberry recipes from Steve Brill, go to his website by clicking on the title of this post.
4 comments:
Amazing! I have been meaning to use cashews in my ice cream recently. Was there any difficulty?
Surprisingly, no. There were a few small chunks of cashew here and there, but nothing longer and higher-speed blending wouldn't fix. You could also filter it to get rid of the seeds and any chunks of cashew if you want. If you do try making it, let me know how yours comes out!
You can just wrap bananas in wax paper -put them in a bag in the freezer --when you want ice creme just pop them in the blender - sometimes I put in vegan cocoa or almonds --it is so delicious and a LOT easier than all that stuff you are doing.
Frozen bananas are a staple for our smoothies---this sounds like a great idea, too. We'll try it!
Post a Comment