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.
Thanks for providing a method of making your tempting ice cream for those of us without ice cream makers! I've had one on my wish list for a while, but since another summer is on its way out, I doubt it will be arriving in my kitchen this year!ReplyDelete
Cadry, if I lived in the US where commercial vegan ice cream abounds, I probably wouldn't own an ice cream maker either. HahaDelete
Phew! I ate breakfast before reading your recipe ;-). Have to save this one for later (lunch??).ReplyDelete
Hey Annie, my hubby says we have a separate tummy just for ice creams. You can have them before, during and after breakfast and there'll always be space. :)Delete
So nice to know that you are posting tempting raw recipes this month :-) Many will thank you for their glowing skin and energy!ReplyDelete
Haha Arun, great idea! I'll point you to everyone and say this is what they can be if they follow my recipes. :)Delete
dude u seem to be running in the front in the blogging marathon:)) the ice cream looks scrumptious:)ReplyDelete
Haha I think it just appears that way because I started off on Sunday instead of Monday, Richa. :DDelete
Haha, I hear you on not visiting blogs on an empty stomach, they make me hungry. Luckily, I'm about to have lunch :)ReplyDelete
Love your dessert!
Haha thanks Mandee. Yeah today I finished breakfast and lunch before I was brave enough to venture into blogging territory. :pDelete
I think I'm going to follow your idea and only look at the Vegan MoFo posts this year after eating a hearty meal. This ice cream just made me want to eat dessert before lunch! Love the raw theme! Can't wait to see more awesome stuff!ReplyDelete
Rithika, in your case you probably already have plenty of desserts arounds the kitchen to indulge in whenever you like. So you're better equipped for MoFo blog surfing than the rest of us. :)Delete
So inspiring! I don't think I could ever go raw as I love cooked food too much. It must be such a challenge to do this during MoFo with all the fantastic food pics around.ReplyDelete
Oh Mel, there's no way that I'm actually following a completely raw diet during MoFo (or ever)! LOL I'm just creating some raw recipes and posting them. I do eat cooked foods too. :)Delete
I knew it was your blog I was visiting. Yep I knew you would have dessert here. My ice cream maker bit the dust so this is a perfect replacement.ReplyDelete
Oh noes! What happened? She was so your too. :(Delete
I meant to say "so young" but I guess she was "so yours" also. HahaDelete
I want a giant scoop of this on my chocolate brownie...many thanks for the recipe!ReplyDelete