sharing raw, vegan recipes and advice
From therawchefblog.com! I wanted to save it and thought I might as well make it public and share. :)
For the ice-cream
1 1/2c cashews
1/3c agave
1 vanilla pod, insides scraped out
3c almond milk
3T maca root powder
2t lemon juice
Pinch salt
Blend all ingredients in a high-speed blender until smooth.
Pour into an ice-cream maker. Alternatively you can pour into a container and place in the freezer to set hard. Once it’s frozen, cut into chunks and run through a juicer with the blank homogenising plate on. This gets rid of any ice crystals that may have formed.
When ice-cream is soft enough to work with shape it into a cylinder (a metal ring is great for this) and re-freeze.
For the cacao crackles
1/2c cacao butter
1/4c cacao powder
1/4c agave
3T cacao nibs
Blend all ingredients except the cacao nibs in a high-speed blender.
Use a spoon to drop small amounts of the mixture onto a non-stick surface, such as a Paraflexx sheet, to form circles only slightly bigger than the ice-cream cylinders.
Leave to set hard.
Assembly
Take the ice-cream cylinders from the freezer and let them soften slightly for a few minutes. That way the next stage will work better.
Sandwich each of the cylinders between 2 pieces of the cacao crackles. You may want to return them to the freezer at this point so the whole thing freezes together as one.
I have been craving ice cream and there is no better way to eat it than in a sandwich. I can't wait to give this a try.
I can not wait to make this .. I am going to the store the minute I get off work to prepare it! do I have to have an ice cream maker.. or can I just put it in a tub in the freezer and freeze the ice cream mixture?