Google+ Rawfully Tempting™: My Champion - Mint Chocolate Chip Ice Cream

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April 13, 2012

My Champion - Mint Chocolate Chip Ice Cream

I'm so sorry to be redundant here, but I'm having a BLAST making ice cream in My Champion Juicer. Let's see, in the past two weeks, I've made these flavors: papaya, mango, coconut, strawberry, blackberry, peach, pineapple, coffee, and now, mint chocolate chip. With each creation, W and I are amazed at the consistency.

The fruit flavors are really easy, because all you need is the actual fruit. I also add frozen bananas to the mix for a better consistency. You don't really taste them, but it helps make the mix really creamy. I'm currently working on other flavors, and trying to come up with a good base. Almond Cream seems to work well, in conjunction with frozen bananas. Considering there is not a lot of fat in this mixture, its amazing how much body it actually has.

The Almond Cream is concentrated almond milk. (Using less water in the nut:water ratio). I also like to add sunflower lecithin to the mix. It is an emulsifier and while the ingredient is OPTIONAL, it does make a difference.

And for those of you without a Champion Juicer, or any juicer that has a blank plate, fret can have ice cream too.

Here are several options:

1- Freeze mixture and run through blender or food processor.

2- Place mixture in an ice cream maker.

3- While freezing mixture, stir it every hour, until it reaches the consistency of soft serve ice cream and serve. If it gets too hard, let it soften and bit, and serve.

 I feel so satisfied having these tasty dessert treats, so please bear with me as I explore the world of RAW VEGAN ICE CREAM for a bit....I promise, I'll share most of them! Enjoy....And NOW, the recipe...

Mint Chocolate Chip Ice Cream

Mint and Cacao Nibs

1/2 cup almonds, soaked overnight
1 1/2 cups filtered water
1/2 tsp sunflower lecithin
2 Tbs mint leaves (packed)
1 1/2 frozen bananas
2 Tbs ground chia
2 medjool dates
3 drops Medicine Flower Mint Extract 
2 Tbs cacao nibs

1. Blend almonds and water. (You don't need to strain  this because it goes through juicer)

2. Add remaining ingredients, except cacao nibs.

3. When mixture is creamy, pour into silicone molds or ice cube trays. Sprinkle cacao nibs into individual cubes or drizzle some raw chocolate syrup on top. Place tray on cookie sheet for stability and freeze for several hours.

4. Run cubes through juicer with blank plate, or a high speed blender. Serve immediately, garnished with cacao nibs, chopped nuts, or drizzle with your favorite chocolate syrup.(Love Street Chocolate Syrup) (mix cacao powder with liquid sweetener to make your own)

Frozen Ice Cream Mixture
Option: Chop up a frozen banana and alternate running through juicer with frozen cubes.

*Bonus- Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower  will send you a Special Bonus Sample with your purchase. Want to try a specific extract flavor? List it in your comments and they will try to accommodate you. 


Ela said...

I'm glad you're having so much fun with the champ! My m-i-l has one and enjoys it a lot.

I can't do bananas atm at all, but I've been wondering about vitamixing various other fruits to make ice cream--and of course, I've been on a spirulina-snow sorbet kick lately!

Rawfully Tempting - Barbara said...

You could probably use Irish Moss paste instead of bananas...I'm going to have to experiment with freezing it and how it goes thru juicer. are HARD CORE - spirulina snow....sorry..gagging at the thought. I've just started adding it to our juices..and have to say, it takes some getting used to. LOL

Russell James - Weekday RAW Mini Course



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