Chocolate [or Carob] (Vice Cream)

[Guest guest]

Christian-Vegan-Cooking , " DeniseC "

<spirittrek@e...> wrote:

 

Chocolate (Vice Cream)

 

1-3/4 cups raw cashews or cashew pieces

1-3/4 cups purified water

1 cup maple syrup

2 teaspoons vanilla extract (gf)

1/4 teaspoon almond extract (gf)

1/2 cup unsweetened cocoa powder (or carob powder)

 

1. Combine the cashews, water, maple syrup, and extracts in a blender

and process on high for at least one minute or until silky smooth.

With

the motor running, add the cocoa powder and blend until evenly

distributed. Place the blender in the freezer for 40 minutes to 1 hour

or in the refrigerator for a minimum of 1 hour or up to overnight.

 

2. Once the mixture is well-chilled, pour into an ice cream maker and

freeze according to the manufacturer's instructions. Serve immediately

or transfer to an airtight container and store in the freezer until

ready to serve.

 

Makes approximately 1 quart of ice cream.

 

 

Source: " The Scoop on making diary free ice cream, " by Jeff Rogers,

VegNews, July/August 2004

 

 

DeniseC

 

'In our every deliberation, we must consider the impact

of our decisions on the next seven generations.'

~ from The Great Law of the Iroquoise Confederacy