For the first two days I made the terrible mistake of visiting fellow MoFo bloggers' spaces first thing in the morning, before breakfast. Today I've become smarter. My blog hopping has begun right after a heavy, filling brunch. And I've additionally equipped myself with cherry tomatoes and bourbon biscuits to pop into my mouth at the very first signs of any cravings.
So phooo, you evil Buffalo Tempeh Wraps and Sourdough Gingerbread, you don't have any power over me! Ain't no Vegan Mac and Cheese or Apple and Blackberry Pie gonna give me the munchies. Humph!
*Pops a tomato into mouth* *munch* *munch* *munch*
Today I have my *first* raw dessert recipe for the month. Yes, of course there will be more desserts! Whose blog do you think you're visiting? :D
This is an ice cream made with a base of thick almond mylk and soaked dry fruits. Raw ice creams tend to be lighter and therefore a tiny bit on the icy side rather than smooth and creamy like their cooked counterparts. But they are super delicious, not to mention easy to make and bursting with all the nutrients of the nuts and fruits. So you can have the whole batch of ice cream in one sitting with absolutely no guilt. :)
To make thick almond mylk, follow the steps in this Almond Mylk tutorial. Except, start with 1 C of dry almonds and after they've been soaked and rinsed, blend them with only 3 cups of clean, filtered water (usually the almond to water ratio is 1:6 to make regular almond mylk).
Fruit Sweetened Almond Mylk Ice Cream
4 C Thick Almond Mylk
25-30 Seedless Dates
1/4 C Raisins
Pinch of Salt
* Soak the dates and raisins in clean, filtered water overnight.
* Blend the soaked dates and raisins with their soaking water.
* Pour in the thick almond mylk, add a pinch of salt and blend well.
* Cover and chill in the fridge for a day.
* If you have an ice cream maker, follow the instructions provided in the manual and freeze the chilled almond mixture in it.
* Then pour into an airtight jar and freeze for two more hours before serving.
* If you don't have an ice cream maker, then freeze the chilled almond mixture in an airtight jar for an hour.
* Transfer to a blender and blend well.
* Freeze for another hour.
* Blend once again.
* Follow this freeze-blend-freeze procedure four to five times.
* After the final blend, freeze for two hours and serve.
* You can drizzle agave nectar or jaggery syrup (not raw but soooo yummy) over the ice cream if you like.
* Enjoy! :)
By the way, Happy First Annual International Day of Kale! If I had access to Kale, I'd have definitely created a recipe with it for today but since I don't (yet), here's a photo of the first baby kale plant that's sprouted in my kitchen garden right now. Isn't she a cutie pie? :) I can't wait to have fresh, organic kale leaves to harvest soon!
Have a wonderful day! :) I'm off to visit more Vegan MoFo blogs now.