AMENDMENT TO Recipe for Delicious Vegan Ice Cream

[Guest guest]

Sorry! I forgot to include the most important ingredient - the carob chips - in

my previous post!

 

Blender Ice Cream:

 

1 cup of carob chips (I used 3/4 cup of Sunspire Unsweetened vegan carob chips)

3 cups unsweetened, plain soymilk (I used WestSoy)

1/2 cup pure maple syrup

1 cup cashew butter (I roasted cashews and used my Champion Juicer to make the

cashew butter)

2 tbs. vanilla (I used only 1 tbs. of vanilla)

1/2 tsp. salt (I omitted the salt)

 

Blend all ingredients in a blender for 5 - 6 minutes. (I blended mine in a

Vita-Mix for only 1 minute.)

Keep in freezer for at least 4 hours.

 

 

 

-

admartin5

Monday, November 13, 2006 12:29 AM

Recipe for Delicious Vegan Ice Cream

 

 

I have been on both sides of the fence - I have eaten various flavors of

" real " ice cream and after becoming a vegan, have eaten the imitation versions.

However, I have never tasted anything quite like the ice cream I made this

weekend using the following recipe that was given to me by a friend who has no

idea where the recipe came from!

 

Blender Ice Cream:

 

3 cups unsweetened, plain soymilk (I used WestSoy)

1/2 cup pure maple syrup

1 cup cashew butter (I roasted cashews and used my Champion Juicer to make the

cashew butter)

2 tbs. vanilla (I used only 1 tbs. of vanilla)

1/2 tsp. salt (I omitted the salt)

 

Blend all ingredients in a blender for 5 - 6 minutes. (I blended mine in a

Vita-Mix for only 1 minute.)

Keep in freezer for at least 4 hours.

 

[Guest guest]

I can't wait to try this. The version I make uses silken tofu rather than

cashew butter.

 

 

Katie

http://frugalveggiemama.blogspot.com

 

 

 

 

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