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  • Raw recipes
    • Raw Ice Cream and Sorbets
    • Keto Friendly Ice Cream
    • Raw cheesecake
    • Herbal Seasoning blends
    • Raw condiments
    • Raw pasta
    • Raw dressings page 2
    • Nut Milks
    • Raw pestos
    • Raw Sauces
    • Raw cheese
    • Raw pudding
    • Brownies and bars and cookies
    • Raw pie
    • Cakes and frostings
    • Raw soups
    • Main meals
    • Raw salads, Pate, Hummus, Dips, Guacamole
    • Raw Juicing
    • Low Sugar Smoothies
    • Blended Smoothies without Fruit
    • Raw crackers and pizza crust
    • Raw Gluten Free Breads
    • Anti inflammatory recipes
    • Raw Foods for Bone Health
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    • Raw Sea Vegetables
    • Raw Healing Elixir Teas
  • Raw gluten free
  • Raw chocolates
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Raw IcE CREAM and SORBET

Due to the lack of preservatives and filler ingredients, homemade ice cream is best the  day it’s made – however you can technically freeze for up to a month and thaw before eating.

  • Berry soft serve

    1 lb berries of your choice fresh or frozen cut in   small pieces if necessary
    1 teaspoon of chia seeds ground
    Blend fruit and seeds into a blender until it forms a smooth puree. Let cool.

    Chocolate Dip
    2/3 cup water
    2 sprinkles salt
    1 teaspoon vanilla extract
    1/2 cup dates
    1/2 cup cashews or other nut of your choice
    1 tablespoon cacao powderor carob powder
    Combine the water, vanilla, salt and dates in a high speed blender until smooth. Add the nuts and blend again until smooth. Add the cacao or carob powder and blend until smooth. Serve with strawberries or put in candy molds and freeze

  • Berry banana soft serve

    1/2 cup nut milk or water
        2 frozen bananas
        1 cup frozen berries
     Add all of the ingredients into a high powered blender. Blend until smooth and creamy. Use a tamper to help mix it up. If it is too thick ada a tablespoon of nut milk or water as needed. Serve.
  • Banana ice cream with raspberry sauce

    6 medium sized bananas cut into 1 inch pieces and frozen
        1-2 tablespoons cacao powder or carob
        toppings: fruit, coconut flakes, cacao nibs
        In food processor process the bananas until they start to break down into ice cream. Turn off processor and scrape down sides and add in the cacao or carob. Process again for another 3-4 minutes or until fluffy and smooth. Add toppings.

        Raspberry sauce
        2 cups raspberries
        1/2 cup pitted dates
        In your food processor process raspberries and dates until mixed well. Will keep for 3 days in the fridge.

  • Strawberry coconut gelato

        1 pound strawberries destemmed
        1/2 cup coconut milk thicker is preferred
        2 tablespoons of strawberries reduced down to thicken
        Add all ito a blender and process until smoothie like consistency. Pour into a quart size container and put in the freezer. After 4 to 8 hours til frozen. Take it out and let it thaw for 15 minutes for firmer gelato or let it thaw just enough to be loosened from
    its container. Then transfer to high speed blender. It will be rock solid so use the tamper to push it down into the blade as you blend it for 30 seconds or so, so it does not melt.
  • Mango Crunch Ice Cream

        2 frozen bananas
        2 cups frozen mangoes
        1 fresh mango
        dried mulberries
        Process the frozen bananas and frozen mangoes ito an ice cream texture in the food processor. Pulse mulberries and mix them nto the ice cream, saving some for top garnish. Slice the fresh mango put on top of the ice cream.
  • Mint ice cream with chocolate sauce

    4 frozen bananas
        1-2 tablespoons raw cacao nibs
        1 mini drop peppermint essential oil
        Mix bananas in a blender until creamy and smooth. Stir in other ingredients and enjoy.

    Make sauce:     Blend 1/3 cup raw cacao powder with 1/4 cup melted coconut oil. Add stevia to taste. Adjust ingredients if necessary  to desired consistency. Dip for fruit or pour over ice cream.

  • Fruit sorbet with berry compote

    1 cup of your frozen fruit
        2-3 tablespoons water or fruit juice
        dollop of whipped nondairy cream
        Add ingredients to blender and blend until smooth. Add more or less liquid to reach desired consistency.

    or

    1/2  cup nut milk
    2  dates, medjool
    10 ounces frozen fruit
    Blend nut milk and dates in a high speed blender until smooth. Add frozen fruit, and blend again until smooth. Serve and Enjoy!Water may be used in place of the nut milk.  The sorbet will just be a little less creamy.

    Berry compote
        5 large blackberries or strawberries
        1 cup white raisins
        splash of water if needed.
        Blend berries and raisins with just enough water as needed to make a thick berry sauce. Will keep in the fridge for 2 days.

  • Avocado lime ice cream

        2 cups avocado, mashed
        1/2 cup fresh lime juice
        1 teaspoon lime zest
        3/4 cup agave nectar
        1/2 teaspoon vanilla extract
        Pinch sea salt
    Process all of the ingredients together in a food processor on high speed until well combined and smooth. Adjust the taste as you see fit. Remember that after it freezes the flavor will be a little less sweet and a little less tangy. If you want it to taste more limey, add more zest rather than juice.
        Freeze in an airtight container (preferably glass) for at least 2 to 4 hours before serving. You may need to let it thaw just a bit in order to get a spoon through it.
  • Fresh apricot sorbet

        3 cups ripe apricots peeled pitted and diced
        1/4 cup coconut oil
        1 vanilla bean
        juice of 1 lime about 1 tablespoon
        1/2 cup pitted dates
        1 cup water as needed
        Blend apricots, coconut oil, vanilla bean, lime juice and dates. Add only enough water as needed to blend smooth. Pour into your ice cream maker and freeze. To serve, take out of freezer and serve immediately. The coconut oil will make your sorbet melt faster. Will keep for 7 days in the freezer. Defrost for 10 mins before eating.
    
  • Vanilla macadamia ice cream with carob sauce

    1 vanilla bean
        1-1/4 cups macadamia nuts
        3/4 cup pitted dates
        1/2 cup coconut water
        2 cups water as needed
        Blend vanilla bean, nuts, dates and coconut water until smooth. Add just enough filtered water as needed to create a smooth cream. Put cream into ice cream maker and freeze. Will keep for 7 days in the freezer. Defrost for 10 mins before eating.

        Carob sauce
        1/2 cup pitted dates
        1 cup water plus more as needed
        1/2 cup carob powder
        1/4 cup extra virgi olive oil
        In the blender blend dates with water and carob until smooth. Add oil and more water as needed to make a thick syrup. Will keep for 6 days in your fridge.

  • Lemon mint ice

       Juice of two lemons about 4 tablespoons
        1/2 bunch fresh mint leaves, torn into small pieces
        1 cup water
        Combine all and pour into ice cream maker and freeze. Will keep for 7 days. Defrost 10 mins before eating.
  • Blueberry lemon sorbet

    3 cups fresh blueberries
        2 tablespoons agave or maple syrup
        1 teaspoon lemon zest (zest the lemon before juicing)
        3 tablespoons freshly squeezed lemon juice
        1/3 cup water
        Add the frozen blueberries to food processor or blender, followed by the agave, fresh lemon zest, freshly squeezed lemon juice, and water. Process the mixture in blender or food processor until it reaches desired consistency. You can serve this sorbet immediately or transfer it to an airtight container and freeze for a few hours for a harder consistency.

    Make your favorite green smoothie recipe and turn it into a delicious frozen dessert.  What an incredibly tasty and satisfying way to add more greens to your diet.   Directions: Put smoothie mixture into the container of an ice cream maker and follow manufacturer‟s instructions.  When it is done, enjoy the refreshingly delicious and nutritious sorbet.  OR Freeze smoothie in ice cube trays.  When frozen, remove from ice cube trays and process in food processor or Vitamix until smooth.  You may need to add a small amount of liquid to help it process. OR Get a snow cone maker and freeze smoothie into the containers recommended for your unit.  Make snow cones as directedORFreeze smoothies into Popsiclemold

  • Hazelnut gelato

        1-1/3 cups hazelnuts
        1-1/2 cups pitted dates
        meat of 2 thai baby coconuts
        1 vanilla bean
        3 cups coconut water first, plus other water if needed
        In your blender blend all ingredients. Use the least amount of liquid possible. Pour into ice cream maker and chill until frozen. Will keep for 7 days in the freezer. Defrost for 10 mins before eating.
  • Creamy orange popsicle

        1 orange, peeled, pith removed, and cut into quarters
        1 banana, frozen
        1/2 teaspoon vanilla extract or powder
        1/8 cup raw cashews
        1-1/2 cups nondairy milk of choice
        Wash and prep all ingredients. Blend till smooth and serve. Carefully pour into popsicle molds and freeze for at least 4 hours. Ready for a tasty summer treat
  • Chocolate avocado popsicles with chocolate dip

        2 small bananas, frozen
        1 to 2 pitted Medjool dates
        1-1/2 tablespoons cacao powder
        1/4 Hass avocado
        1/2 teaspoon vanilla extract
        1 cup baby spinach, tightly packed
        1-3/4 cup almond milk or nondairy milk of choice
        Wash and prep all ingredients. Blend till smooth and serve. Carefully pour into popsicle molds and freeze for at least 4 hours. If your pops feel stuck when they come out of the freezer, run them under water for a few seconds.?
        Optional chocolate dip:
        3 tablespoons melted coconut oil
        3 tablespoons cacao powder
        1 teaspoon maple syrup
        1 pinch sea salt

    Blend together and serve.

  • Mint chocolate chip banana ice cream

        2 frozen bananas (cut into cubes before freezing
        1/4 cup mint leaves washed
        2 tbsp of dark chocolate chips
        Pull bananas out of the freezer right before blending. Pulse in a food
        processor until fluffy. It's important not to overload because bananas will melt and you will make a smoothie. Add mint until you only see flecks of mint leaves. Add chips and pulse a few more times. Eat right away or freeze for later.
  • Homemade Almond Milk Ice Cream

    2 cups almond milk, or milk of choice
        1/2 cup nut butter of choice, or allergy-friendly sub
        1/3 cup sweetener of choice
        1/4 tsp + 1/8 tsp salt
        1 1/2 tsp pure vanilla extract
        *If you don’t have an ice cream maker or high-speed blender, see these directions. Whisk together all ingredients. If you have an ice cream
    maker, simply pour the mixture in and churn according to manufacturer’s instructions for your specific machine. Or if you have a high-speed
     blender, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine’s tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture.

    or

    2/3 cup water
    1 teaspoon vanilla extract
    2/3 cup  dates
    1/2 cup cashews
    4 cups crushed ice
    Blend the water, vanilla and dates in a high speed blender until smooth. Add the cashews and blend until smooth. Add the ice and quickly blend on high with the tamper until thick and smooth. Serve immediately.

  • Key lime Ice cream with raspberry sauce

        Lime Ice Cream
            2 cups mashed avocado
            1/2 cup freshly squeezed lime juice
            3/4 tsp lime zest
            1/2 cup raw coconut nectar, or agave nectar, to taste
            1/2 tsp pure vanilla
            Pinch sea salt
        Raspberry Sauce
            1/4 lb fresh or frozen raspberries
            1/4 cup raw coconut nectar or agave nectar
            3/4 tsp freshly squeezed lime juice
            Pinch cardamom
        In a food processor fitted with an S-blade, blend avocado, lime juice, lime zest, agave, vanilla, and salt on high speed for 40 to 60 seconds, stopping halfway to scrape down sides of bowl.
        Freeze in an airtight container for at least 3 to 4 hours or overnight. Depending on the temperature of your freezer, you may need to let ice cream soften before serving.
        To make the raspberry sauce, blend raspberries, coconut nectar, lime juice, and cardamom on high speed for 25 seconds.
        Strain through a fine mesh strainer to remove seeds. Refrigerate to chill at least 30 minutes. Pour into a small bowl and top with 1/2 cup scoop of lime ice cream. Enjoy the flavors as well as the colors!
        Store ice cream in a glass container in the freezer and enjoy within a week or longer. Test daily for freshness or freezer burn. Store sauce a glass container in the refrigerator and enjoy within 3 or 4 days. 
  • Raw fruit parfait

        Makes: 4 servings
            1 recipe Crème de la Crème (see below)
            1 recipe parfait topping (see below)
            3 cups assorted berries or your favorite fruit, chopped small (try bananas, apples, pears, peaches, nectarines, pineapple, mango, or papaya)
        Parfait Topping
            1/2 cup pecans or walnuts
            3 large pitted Medjool dates
            2 Tbsp unsweetened coconut flakes
            Pinch cinnamon
            Pinch cardamom, nutmeg, or allspice
        Store in a glass container in the refrigerator and enjoy within 3 or 4 days.
        Prepare Crème de la Crème.
        Prepare parfait topping: Combine all topping ingredients in a food processor and pulse, chopping until evenly mixed.
        Slice or chop fruit if necessary. (No need to chop berries.)
        Assemble the parfaits: At the bottom of each of 4 decorative glasses (such as parfait, wine, or brandy glasses), place 2 Tbsp of the crème. Top with 1 Tbsp of parfait topping then about 2 Tbsp fruit. Add another layer of crème over the fruit, followed by parfait topping, and finish off with a sprinkling of fruit.
        Variations
            Add 1/4 cup raw cacao to the Crème de la Crème for chocolate crème.
            Replace the walnuts with pecans, macadamia nuts, almonds, or pistachio nuts, sunflower seeds, pumpkin seeds. Replace the dates with dried apricots or other dried fruit, chopped.
            Replace the parfait topping with your favorite granola. 

     Crème de la Crème
        Makes: 2 1/4 cups
            1 cup macadamia nuts or raw cashews, soaked for 30 minutes and drained
            1/2 to 3/4 cup water
            3 Tbsp raw agave nectar or coconut nectar, or to taste
            1/2 tsp pure vanilla extract, optional
            1/2 cup medium-soft coconut meat, optional
        Store in a glass container in the refrigerator and enjoy within 3 or 4 days.
        Combine all ingredients in a blender or food processor and blend until creamy. Start with less water and add more depending upon the strength of your blender and desired consistency.

  • Lemon and orange strawberry sorbet

    ¼ cup fresh squeezed lemon juice, 1 cup frozen blueberries
    ½ tsp lemon zest
    ½ cup fresh blueberries
    3 frozen bananas

    OR

    ¼ cup fresh squeezed orange juice
    ½ tsp orange zest
    1 cup frozen strawberries
    3 frozen bananas


    Blend until smooth.





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