Chocolate Cherry 'ice cream' -gone raw-review

[Guest guest]

This is amazing!!! We made up a batch yesterday, using strawberries and

omitting the salt, and, wow, is it ever good!! After a the first couple

of tastes, while it was still in the food processor, mind you, we looked

at each other and instantly decided to freeze our 2 remaining cups of

strawberries so we could more easily make more whenever we feel like it

It's like a really great frozen candy, only creamier & frozen.

Thanks so much, Marsha! Yum!!

 

Peace,

Maureen

 

aust4freng wrote:

> Chocolate Cherry " Ice Cream "

> Serves 1

>

> I doubled this recipe last night for 2 of us and it was

> delicious...a keeper. I used liquid stevia and honey to replace the

> agave nectar and I left out the salt.

>

> Others have said you can use this base for other ice creams, change

> the almond butter to cashew butter, use just berries; add nuts,

> whatever....Enjoy!

>

>

> Ingredients

> 1 frozen banana, chopped

> ½ cup frozen cherries

> 1 tablespoon raw almond butter

> ½ tablespoon agave nectar

> 1 tablespoon cocoa or carob powder

> 1 dash sea salt

> 1 teaspoon vanilla

> Preparation

> Process all ingredients in food processor until combined into a

> smooth consistency, similar to soft-serve ice cream. Either enjoy

> right away or allow to set in freezer until firm. Tastes great by

> itself or topped with chopped raw nuts, more nut butter, agave,

> and/or raw cocoa nibs.

>

> Recipe from Shannon - gone raw

>

>

>

>

>

[Guest guest]

I somehow missed this recipe the first time it was posted but I saw

Maureen's review yesterday. I had all the ingredients on hand so I made

it last night. Delicious!!! My kids didn't share my enthusiasm -- they

both thought it would be good without the cocoa. But I thought it was

YUMMY, so I put the leftover in the freezer for me to enjoy tonight. (I

had tripled the recipe expecting my kids to share it with me.) :-)

 

Thanks!

 

Sharon

 

Maureen wrote:

> This is amazing!!! We made up a batch yesterday, using strawberries and

> omitting the salt, and, wow, is it ever good!! After a the first couple

> of tastes, while it was still in the food processor, mind you, we looked

> at each other and instantly decided to freeze our 2 remaining cups of

> strawberries so we could more easily make more whenever we feel like it

> It's like a really great frozen candy, only creamier & frozen.

> Thanks so much, Marsha! Yum!!

>

> Peace,

> Maureen

>

> aust4freng wrote:

>

>> Chocolate Cherry " Ice Cream "

>> Serves 1

>>

>> I doubled this recipe last night for 2 of us and it was

>> delicious...a keeper. I used liquid stevia and honey to replace the

>> agave nectar and I left out the salt.

>>

>> Others have said you can use this base for other ice creams, change

>> the almond butter to cashew butter, use just berries; add nuts,

>> whatever....Enjoy!

>>

>>

>> Ingredients

>> 1 frozen banana, chopped

>> ½ cup frozen cherries

>> 1 tablespoon raw almond butter

>> ½ tablespoon agave nectar

>> 1 tablespoon cocoa or carob powder

>> 1 dash sea salt

>> 1 teaspoon vanilla

>> Preparation

>> Process all ingredients in food processor until combined into a

>> smooth consistency, similar to soft-serve ice cream. Either enjoy

>> right away or allow to set in freezer until firm. Tastes great by

>> itself or topped with chopped raw nuts, more nut butter, agave,

>> and/or raw cocoa nibs.

>>

>> Recipe from Shannon - gone raw

>>

>>

>>

>>

>>

>>

>

>

>

>

[Guest guest]

I decided I would make this. It just sounded so yummy. But, then I looked

at the sugar content in the Agave nectar and changed my mind. So, I just

had a smoothie instead. But, I really, really wanted to make it. Sigh!

Sue

 

 

----

 

Sharon Zakhour

5/6/2007 10:10:42 AM

 

Re: Chocolate Cherry 'ice cream' -gone

raw-review

 

I somehow missed this recipe the first time it was posted but I saw

Maureen's review yesterday. I had all the ingredients on hand so I made

it last night. Delicious!!! My kids didn't share my enthusiasm -- they

both thought it would be good without the cocoa. But I thought it was

YUMMY, so I put the leftover in the freezer for me to enjoy tonight. (I

had tripled the recipe expecting my kids to share it with me.) :-)

 

Thanks!

 

Sharon

 

 

[Guest guest]

Sue, it would have been yummy even without the agave. I frequently make

sorbets without any added sweetener. In fact, I've made a truly

scrumptious sorbet with frozen banana, frozen mango and a bit of

vanilla. Yummy!

 

I am wondering, where is this recipe from? Is it from Vice Cream or

some other book?

 

I will add that my morning blood sugar was fine. I wanted to make sure

it didn't spike from the sorbet last night, but it didn't.

 

Thanks!

 

Sharon

 

Sue wrote:

> I decided I would make this. It just sounded so yummy. But, then I looked

> at the sugar content in the Agave nectar and changed my mind. So, I just

> had a smoothie instead. But, I really, really wanted to make it. Sigh!

> Sue

>

>

[Guest guest]

Sharon, thanks for that hint. I will try again.

Sue

 

 

----

 

Sharon Zakhour

05/06/07 11:20:28

 

Re: Chocolate Cherry 'ice cream' -gone

raw-review

 

Sue, it would have been yummy even without the agave. I frequently make

sorbets without any added sweetener. In fact, I've made a truly

scrumptious sorbet with frozen banana, frozen mango and a bit of

vanilla. Yummy!

 

I am wondering, where is this recipe from? Is it from Vice Cream or

some other book?

 

I will add that my morning blood sugar was fine. I wanted to make sure

it didn't spike from the sorbet last night, but it didn't.

 

Thanks!

 

Sharon

 

Sue wrote:

> I decided I would make this. It just sounded so yummy. But, then I

looked

> at the sugar content in the Agave nectar and changed my mind. So, I just

> had a smoothie instead. But, I really, really wanted to make it. Sigh!

> Sue

>

>

 

 

 

 

[Guest guest]

I finally got round to making this today, using summer fruits (a

mixture of redcurrants, raspberries, blackcurrants, blackberries,

strawberries, cherries and tayberries). In place of the agave nectar I

used a teaspoon of maple syrup. I made two versions - one with and one

without cocoa. Both were really yummy. I always have frozen fruit in

the freezer and bananas ripening too quickly before I have time to eat

them so I shall be making this recipe often as well as trying it out

with different fruits.

Christie