We’re eating a lot more raw food but not nearly enough raw dessert.
Tonight we had Pineapple Carpaccio with star anise syrup and coconut ice cream, another great recipe from Raw Food Real World. This is raw and vegan, no milk products in the ice cream.
I recommend getting an ice cream maker – like, right away, stop what you’re doing and go get one.
The obvious upside to having an ice cream maker is controlling the ingredients. This is a bigger deal than it sounds like at first. For instance, when we make something to share we can control the amount of sugar so even our weight watching and diabetic friends can have nutritious and tasty treat. Otherwise they’ll bring something sugar free to dinner with them that’s sweetened with aspartame or some other chemical. You can make a very low glycemic index ice cream with stevia and agave syrup that’s healthy and tastes so much better than chemical sweetener.
Side note, a stevia plant is a great addition to your herb garden. We added one last year and it turned into a small bush. Even during our Northern California “winter” it produces enough for us to use every day.
We’ve also made some really unusual milk based ice creams, like lavender ice cream using fresh, organic lavender from our garden. There’s a milk-free version of it in that same book, called, Lavender Ice-Cream and Blueberry Sundae.
Are you still sitting there? Aren’t you going to get an ice cream maker?