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April 8, 2015

Dairy-Free, Raw Ice Cream


Ok! Bad picture! It was evening, and it was metling. I had very little lighting, but wanted to capture it. You'll have to trust me..It was GREAT! Some time back, I did a post on  how to prepare ice cream using a juicer and blank plate. It's been awhile since I pulled out the old Champion...but I'm sooooo glad I did. Last night I literally threw together some Blueberry Banana Coconut Ice Cream. LOVE LOVE LOVE!!!




If you don't have the appropriate juicer or ice cream maker, please read this article for additional options.  When I transitioned to raw, ice cream was one of my favorite "go-to" snacks.  It's still one of my favorites!!! My ultimate toy, is an ice cream maker with its own compressor, and to date, that makes the very best ice cream I've ever had!  I have one in my teaching kitchen, but not here at home. The Champion does a great job. Clean-up is not as much fun, but if you are an ice-cream lover like me, the results are worth the effort! 


Ingredients for 2
Frozen bananas,  2-4
Frozen blueberries (or any fruit) - 1-2 cups
Young Thai coconut meat, frozen - 1/2 - 1 cup

Preparation
Be sure everything is frozen solid. Divide bananas into thirds. Alternate feeding ingredients through juicer. Use frozen banana to push coconut chunks through. With using juicer blank plate, there is no pulp. The fruit is compressed and comes out as a soft-serve ice cream. Work quickly. The heat of machine will begin to melt fruit...so work fast for optimum results and if need be, place bowl of ice cream in freezer for 30 minutes to chill.

 Another alternative is to mash or blend fruit, cashews and coconut meat, freeze into cubes and feed cubes through juicer when frozen.
Silicone molds work great for this method. 

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