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One of the things I think I love the most is being able to make super delicious dairy free icecream for my friends and family. No more missing out for those of you who can’t tolerate dairy, nuts, eggs and refined sugar! We make this on my Praxis retreat with Tyler Tolman and it’s such a hit.
It’s a common situation after a family dinner for everyone to want icecream. And I love making this so much I usually don’t need too much convincing.
It’s so great to be able to make something so delicious and sweet from wholefoods that also nourish your organs.
So yeah, we like to make ice cream, we also like to eat it straight out of the churn, and we like to share the recipe with you all, it’s how we roll.
~RECIPE~
1 cup of coconut flesh1-1/2 cups of soaked cashews1 tsp vanilla seeds1/4 cup coconut oil2 drops of “LOVE”2 Tbls hemp seedsPinch of saltAnd a splash of coconut water
~METHOD~
Combine all. Blend. Churn. Eat
Chocolate And Berry Dairy Free Icecream Options – How Does It Get Any Better? How does diary free icecream get better? When you mix up the flavour with other amazing whole foods. The possibilities are endless, but here’s two tried and tested favourites!
To make chocolate icecream add 1/2 cup cacao powder (or more if you wish) to your mix.
To make a delicious berry swirl icecream cook 2 cups of berries, and some natural sweetener, and simmer for 5 minutes. Taste and let cool completely. Once cooled fold into your already churned icecream, then serve. Yum!
I have included some of my favourite plant-based and much loved recipes.
Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.
