Raspberry "Ice Cream" ("Pegan" & non-dairy)

A variation of Pegan Strawberry Ice Cream - also on this site

Raspberry frzn dessert.jpg

INGREDIENTS

  • 1 can (13 1/2 oz, 400 ml) unsweetened full-fat coconut milk
  • 4 tablespoons unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 heaping cups (250-300 g) frozen raspberries 
  • 10 drops stevia, or to taste (optional)

PREPARATION

The original recipe had no added sweetener and I found it needed a bit, so I added 10 drops of stevia. 

Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream. Combine all the ingredients in a blender and blend on high-speed until the raspberries are fully broken down and the mixture is creamy, 1 to 2 minutes. Taste for desired sweetness - I find about 10 drops of stevia is just right. You can also add a hit of honey or sweetener of choice.

Transfer mixture to the chilled ice cream bowl and start the machine. Once churned, you can enjoy it immediately (a soft-serve texture) or place it in the freezer until firm, 2 to 3 hours. Remove 10-15 minutes prior to serving to allow it to soften.

Pegan Strawberry Ice Cream

Modified from Dr. Mark Hyman Dessert Ideas for Social Gatherings

Ingredients

  • 1 can (13 1/2 oz, 400 ml) unsweetened full-fat coconut milk
  • 4 tablespoons unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 24 large frozen strawberries (approx 2 heaping cups)
  • 10 drops stevia, or to taste (optional)

Preparation

The original recipe had no added sweetener and I found it needed a bit, so I added 10 drops of stevia. 

Chill the freezer bowl of an ice cream maker in the freezer for at least 2 hours before making the ice cream. Combine all the ingredients in a blender and blend on high-speed until the strawberries are fully broken down and the mixture is creamy, 1 to 2 minutes. Transfer mixture to the chilled ice cream bowl and start the machine. Once churned, you can enjoy it immediately (a soft-serve textureA) or place it in the freezer until firm, 2 to 3 hours. Remove 10-15 minutes prior to serving to allow it to soften.

Salted Chocolate Avocado Pudding

Adapted from the Chopra Center

Ingredients:

  • 2 medium, ripe avocados
  • 1 cup (240 ml) milk (your choice - I use almond)
  • 1/2 cup (150 g) maple syrup
  • 3/4 cup (75 g) cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon almond (or other nut or seed) butter

Directions:          

Place all ingredients, except avocados, into a food processor or blender. Mix on high until well-combined. Add avocados and continue to blend until mixture is very smooth and creamy. Adjust sweetness to taste using additional maple syrup or stevia.

 Refrigerate for 1 to 2 hours before serving. Delicious topped with nuts, berries, or chocolate chips.

 

                   

Chocolate Avocado Ice Cream

From Jessicainthekitchen.com

Ingredients

  • 1 can (13.5 ounce/400 ml) full fat coconut milk
  • 1 medium avocado, peeled and pitted 
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons (400 g) maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 cup (120 ml) water

Toppings as desired - chocolate sauce, berries, toasted coconut, toasted nuts (or all of them)

 

Instructions

  1. Add the avocado and coconut milk to a food processor/blender and pulse together.
  2. Add the remaining ingredients and blending for about 2 minutes until smooth and incorporated, scraping down the bowl once.

Ice Cream Maker

  1. Place all ice cream base into a freezer-safe container in the refrigerator for 2 hours to set up before freezing.
  2. Freeze the ice cream according to the manufacturer's instructions for your machine.

No Ice Cream Maker

  1. Place all ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
  2. Whisk slightly every 20 minutes to avoid it getting too icy for 3-4 hours. It should be getting thicker after each whisking, until it's firm enough to scoop.

Serve immediately or if freezing first, thaw for 5-10 minutes before scooping.