I just bought Ani Phyo’s new book: “Ani’s Raw Food Essentials”. It is a very nice hard cover book with a ton of great raw food recipes.
I was browsing through the book to get some great ideas and felt like a snack so I made myself some raw dairy free, nut-free ice cream. I had posted a recipe for chocolate/banana diary-free ice cream in July http://rawfoodsmadesimple.com/2010/07/dairy-free-chocolate-coconut-ice-cream.html
Not the greatest picture (this is from my post in July) but I didn’t expect to take a picture of it when I made it. The pic was an after thought.
Tonight I was inspired by Ani Phyo’s Mexican Chocolate Ice Kream recipe in her book (yes, she spells cream with a “k” because it is not made from cream). The recipe in her book uses nuts for the base of the ice cream instead of bananas (I would rather use bananas and mangos myself). Because I did not have cashews soaked and I prefer to use fruit, I used a blend of frozen bananas and mangos for the base of this ice cream. I then added the spices and cacao powder she uses in her below recipe. Wow, very tasty!!
MEXICAN CHOCOLATE ICE KREAM
By Ani Phyo (Book: Ani’s Raw Food Essentials)
- 1 C nuts (soaked cashews work best)
- 1/4 C agave syrup
- 4-6 tbsp filtered water
- 1/4 C cacao powder
- 1 tsp groundcinnamon
- 1/8 tsp cayene
Blend the nuts and agave syrup with a high speed blender adding only enough water to make a thick cream. Add water as needed while you are blending. Keep scraping sides of blender and stirring mixture. (my notes: if you do not have a high speed blender, it probably won’t blend as smooth).
Once you have the basic cream blended, add other ingredients (vanilla would be good also). Add a little more water if you need it or some melted coconut oil (that is my suggestion).
If you do not have a high speed blender, I suggest you make it like I do – with the frozen bananas (add mango if you wish) and use a small food processor to blend it. That works really well (need to add a bit of water as blending).
Once you have the basic ice cream recipe (using nuts or bananas) you can make so many wonderful varieties by adding various ingredients.
Try adding chopped nuts, cacao nibs, coconut flakes, chopped berries, Goji berries, lemon zest or orange zest, peppermint essential oil, chunks of almond butter, diced fruit of choice and any flavors you want to try. So many possibilities. You can also make a great fruit syrup or chocolate sauce to drizzle over it.
- 1 C of berries
- 1/4 C of agave or a sweetener (start with less, some berries are sweeter than others)
If you are making the fruit sauce to put on ice cream and eat right away you can blend frozen fruit with a bit of water and a bit of sweetener – just go by taste.
You can also substitute agave with 1-2 soaked Madjool dates or honey.
- 5 Tbsp cacao powder
- 4 Tbsp melted coconut oil (make sure it is extra virgin)
- 2 Tbsp agave (you may want more if you like it sweeter – add to your taste)
Add cacao powder to a small bowl. Add melted coconut oil and stir until blended. Then add agave syrup and stir until blended. Taste and see if it is sweet enough for you. If not, add more agave. You can also add a bit of cool water to thin it out. More coconut oil will also do that.
Play with the mixture of ingredients until you find what works for you. Because the chocolate sauce is made with coconut oil, it will harden when you put it on the ice cream. Coconut oil hardens in cool temperatures. (This reminds me of the dairy queen soft serve with chocolate sauce – memories of childhood).
I do use agave when I make the chocolate sauce because it is thin and blends really well.
I know it is winter and we usually don’t think of ice cream in the winter but when you are in the warmth and comfort of your home, it is such a yummy treat!! I love it with a cup of tea….so good!!
The best thing is ……. KIDS LOVE IT TOO!! And any fussy eater you can find.
Give it a try and please post a comment on how you enjoyed it and what variety you made.