"What Do You Mean, Raw Ice-Cream?"

Raw ice-cream: Doesn't sound particularly attractive does it?... But really, it's just words. Let's forget the “raw” word for a moment and concentrate on taste - and only taste. Yes, raw vegan ice-cream may be super-healthy too, but let's face it, have we ever chosen ice-cream for health reasons?!

So, just for a moment, let's talk TASTE and indulge honestly and openly in all things cool, creamy and comforting.

I've been an ice-cream lover since, well, birth really. Strawberry was my childhood favourite, although I was passionate about Neapolitan for a while there. Then came the strawberry Cornetto (and occasionally tutti frutti) as my tastes got a little more sophisticated, and then, as adulthood drew nearer still, the almighty Feast became the ice-cream to be seen with! Chocolate upon chocolate upon chocolate, a chilling chewy creamy caresser-of-taste-buds on a stick - oh, during my teenage summers I thought heaven resided in a newsagent's chiller cabinet! Hmm.

Well, obviously life has moved on just a little... And little did I know then but later in life I was to discover the deliciously decadent and hedonistically heavenly raw chocolate ice-cream that I now indulge in on a just-as-regular basis, every season of the year - with zero guilt and zero post-ice-cream-sickness-syndrome. Now that's what I call a RESULT!

And it's really all thanks to my new best friend, the ice-cream maker and four simple yet profound ingredients that co-create what is the best chocolate ice-cream I have ever tasted...

Here's how:

Option 1: Make without an ice-cream maker (use a blender instead) and end up with either frozen chocolate ice-cream chunks or ice-cream in a tub.

Option 2: Make with an ice-cream maker (and a blender) and end up with the chocolate ice-cream that ends up looking like the picture above (round chocolaty scoops).

Either way you'll need: Pure water, Medjool dates (or another raw sweetener such as agave syrup, rapadura sugar, or the not-so-raw maple syrup), cashew butter (or cashew nuts), raw chocolate powder - that's it! Just four ingredients!... I know, it still sounds a bit suspect and maybe even less than inspiring, but - trust me!

Quantities: 1 pint water, 2 Tablespoons chocolate powder, 8 Medjool dates (or 8 Tbsps dark agave), 1 cup cashews (or 1 Tbsp cashew butter).

Option 1: Blend the above ingredients in a blender until all ingredients are broken down completely and mixture is smooth, runny but thick. You can then either drink as a smoothie/chocolate milk, OR pour into ice-cube trays to make frozen chunks of chocolate to eat like sweets later OR pour into a Tupperware container and pop in freezer. Then again, you could do all three if you make lots!

Option 2: As for Option 1, but pour mixture into your ice-cream maker and switch on. Let it do its thing until it's firmed up and miraculously sculpted itself into balls! Serve immediately and freeze any remainder. (Even I can only manage two helpings at a time!)

Best bit about it: Apart from the obvious “have your cake and eat it” factor, I am a great fan of waking up the next day and remembering that I have some chocolate ice-cream left over and waiting for me in the freezer! Nothing quite like it! The ultimate comfort food as far as I'm concerned, yes, even in the bleak mid-winter…

© 2011 Karen Knowler WOULD YOU LIKE TO USE THIS ARTICLE IN YOUR EZINE OR ON YOUR WEB SITE? You can, as long as you include this complete blurb with it: Karen Knowler, The Raw Food Coach publishes "Successfully Raw" - a free weekly eZine for raw food lovers everywhere. If you're ready to look good, feel great and create a raw life you love get your FREE tips, tools and recipes now at www.TheRawFoodCoach.com.

Comments

[Carol]

Do you have substitute for cashew nuts? My grandson is allergic to nuts.

[stephanie]

I have a question about the chocolate powder. Is there a difference between chocolate powder and cocoa powder. I looked for an answer online and found more than one answer. Can you link me to the type you used, please? Thanks

[Natalie]

I'm going to try these proportions asap! I've been making a similar one, though with banana in it, as a smoothie and then freezing the leftovers as ice pops for my children and I. This week I tried a new recipe with coconut milk, avocado and chocolate that was SO delicious. Booja Booja in the UK make a ginger ice cream I'd like to try making at home - it's a great desert in winter too.

[Shannon]

What kind of ice cream maker do you use?

[Tracye]

Hi, Karen. Thanks for the great recipe. Love it! What ice-cream maker do you use?

[Skip Stein]

Karen, have you tried using coconut milk/cream. It makes some delicious 'ice cream'. Also, you can make a yummy 'whipped cream' topping for fresh fruit!