Home Made Ice Cream

You might think its laborious and tedious, but making your own ice cream is not difficult or time consuming. Its much like the old myth about making your own bread being difficult, when it takes hardly any real 'time' at all.

If you dare to look at most commercial, mainstream ice creams you'll be wondering what on earth you're consuming, but, it might help you understand why your children go berserko after eating it. The processed sugar and cooked dairy, plus the gelatine and artificial flavours and colours are enough to make me wince! No wonder its one of the most nutrient-vacant foods that just piles on the kilos and brings with it tons of health issues. It's NOT FOOD DOOOD! Here is a recipe and suggestions for raw 'ice cream' that tastes luxurious and is packed with nutrients....you really could let yourself, or your child, eat it for breakfast!

This recipe can be modified for non-vegans by changing the Oatmilk or Coconut Milk quantities for milk and cream. This is also a non-cooked recipe, so that all the 'goodies' you put in retain their nutritional integrity.

Plain Coconut, Vanilla & Honey Ice Cream Recipe
Ingredients:
450ml (or similar) coconut milk (try and get one with as little additives as possible...some of them are loaded with numbers!)
450ml Oatmilk (if you dislike coconut milk just use around a litre of Oatmilk or Almond Milk)
5 tablespoons of Raw Honey
Seeds of 1 Vanilla Pod (cut the pod lengthwise and scrape the seeds out, keep the husk for use elsewhere)
2 tablespoons Flax Seed Oil (you'll need this to emulsify the mixture, giving it 'body')

Method:
In a blender (or if you're super strong, use a whisk) pour in the milks, oil and honey. Scrape out the Vanilla seeds and add that too.
Blend on medium for about a minute.
Pour the mixture into a container or two big enough to let you stir, and has a lid. (alternatively, if you are super amazing, you'll have an icecream maker and can pop the mixture into it and avoid the next few steps...)
Set your kitchen timer for 1hr. Put the lidded tub of ice cream mix in the freezer. When the timer rings uncap your tub and stir the mixture vigourously to separate the icicles that are forming, and to mix the ingredients again.
Set the timer for 30mins, and repeat the stirring.
You will probably need to stir the mixture a little every 30mins until 'set' to a consistency that lets you 'scoop' it out. Usually this takes about 3hrs all up.
(you could come home and whip it up, stick it in the fridge, go clean up and shower, then leisurely stir it at times during dinner and winding down after your day out)

Then you can EAT IT! :)

Suggestion for 'Chocolate Ice Cream'
Add 3 to 5 tablespoons of Raw Cacao powder to your mix depending on how dark you like your choccy. Add Agave Syrup instead of Honey to avoid the 'honey' taste, but still get the sweetness. If you are familiar with Stevia you could substitute this for other sweeteners.
To get 'chocolate chip' ice cream add a couple of handfuls of Cacao Nibs into the mix.

If you would like to avoid the stimulant effect of Cacao, use Carob powder with a little less sweetener of your choice.

This is a mix n match recipe! Add a handful or two of whizzed up strawberries, blueberries, or raspberries if you'd like that berryliscious taste.  If you want to be super super 'good' you could add some Berry Radical instead of the Cacao powder, and any 'ice cream guilt' is completely gone. Warning: Berry Radical gives you energy and contains powerful antioxidants. It could end up making you feel on top of the world!!!! Add crushed Hazelnuts, Almonds or Cashews for extra crunchability! The possibilities are endless :)

I will post up photos very soon :)

Blessings for Radically Amazing Ice Cream
Jannette