And for those of you without a Champion Juicer, or any juicer that has a blank plate, fret not....you 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...
Creamy Coffee Bliss "Ice Cream"
3 bananas, frozen
1/2 cup *almond milk
1/2 teaspoon sunflower lecithin (optional)
7 drops Medicine Flower Coffee Extract (or 2 tsp liquid extract)
2 drops Medicine Flower Hazelnut Extract (optional)
2 Tablespoons maple syrup (or other sweetener)
1 teaspoon lucuma powder
pinch sea salt
UPDATE: Almond Milk: For ice cream, I don't strain the pulp out any more. Blend 1 cup soaked almonds to 3 cups water and freeze mixture in ice cube trays or molds as shown below. If you are using a juicer with the blank plate, the pulp in the almond cream will get homogenized and creamy as can be! If you want to add flavors, add it to the almond milk before freezing.
Blend bananas and almond milk until creamy.
Add remaining ingredients and blend.
Pour into silicone molds or cube trays (that will fit through juicer funnel) and freeze. (see photo below)
Press through juicer with blank plate, or blend in high speed blender.
Top with your favorites: shredded coconut, chopped nuts, cacao nibs, etc and serve.
It will be a soft-serve consistency. You can place it in the freezer for an hour or 2 to firm it up a bit.
Click HERE for additional ice cream recipes.
|Frozen Mixture BEFORE Juicer|