Saturday, August 18, 2012
I'm sure you've noticed that it's ice cream central around this blog lately. Not only my own recipes throughout the summer but all the delicious looking ones entered for the vegan ice cream sundae challenge! Remember that the voting is happening right now for the Viewers Choice Award. Vote for your fave sundae until August 29th. This weekend I will start testing recipes for the grand prize (super duper package from Raw Guru)!
Here's an ice cream recipe I made recently. It's inspired by the version from my Ice Cream In The Raw eBook, but with a coconut milk base. I admit I like my version in the book better because it's more ice creamy. This recipe is still good though - I'd say it's more on the sherbet side (creamier than sorbet) with the high ratio of blueberries - it's light and refreshing!
It's starting to cool down around here already so Im not sure how much longer it will feel like ice cream season, boo hoo. Another heat wave is supposed to roll through - fingers crossed!
Blueberry Cardamom Ice Cream
1 1/2 cups blueberries
2 cups full fat coconut milk
1/4 cup agave + 1 tablespoon
3-4 teaspoons cardamom powder
1 teaspoon pure vanilla
5 drops stevia
1/4 teaspoon xanthan gum
Blend all ingredients in a blender until smooth.
Chill for a few hours.
Process in an ice cream machine (will be like soft serve).
Freeze for 1-3 hours in a separate container.
On another note, here's some picture of August fun around here!
Wishing you a great weekend!
Part of Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesday
Posted by Heather Pace at 10:35 AM