Thursday, April 22, 2010

Dairy Free Cinnamon Ice cream

I taught a raw cooking class at my local Bosch store the other day. In the class there was a sweet lady that asked for a dairy free ice cream. She can't have dairy, and has been craving ice cream. This ice cream is so creamy and good you won't miss the dairy in it. The recipe is also a good base for any flavor of ice cream that you want, just omit the cinnamon, and substitute vanilla instead. Some good substitutions are fresh fruit, cocoa powder, almond/peanut butter, really anything you can think of go wild.
I like to freeze the ice cream mixture in ice cube trays. Then when I am craving ice cream, I just put a few of the ice cubes in a blender with a little bit of almond milk, a banana, and a handful of spinach. It tastes like horchata ice cream. It melts quickly though into a thick smoothie, so if you want an ice cream consistency process it in an ice cream maker.

Raw Cinnamon Ice Cream
2 C coconut milk
2 C almond milk
2-3 tsp. ground cinnamon (to taste)
1 C agave
½ tsp. sea salt
Blend all of the ingredients in a high-power blender. Transfer the mixture to an ice cream
maker and follow the ice cream maker’s directions. Or you could also freeze the ice
cream in ice cube trays and when you are craving ice cream, just blend the ice cubes
with a little bit of almond milk! If it is not thick enough, add regular ice cubes.

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