RAW CHOCOLATE ICE CREAM!
Chocolate Fudge Ice-cream
- Course/Dish: Ice Cream
- Main Ingredient: Chocolate, Cashews, Dates
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Makes: 2.5 cups
Recipe by Sarahfaé
Ingredients
Chocolate Fudge Ice-cream Base
- 1 c AtV Sour Cream*
- 1/4 c Date Paste
- 1/4 c Coconut Crystals (also known as Coconut Palm Sugar)
- 1 Tbsp Cacao Powder
- 1 Tbsp Vanilla Powder
- 2 pinches of Himalayan Sea Salt
- *AtV Sour Cream Yields 2.5 cups total
- 2 Cups Soaked Cashews
- 2 Tbsp plus 1 tsp Unfiltered Apple Cider Vinegar
- 1 and 1/4 cup Water Total
Instruction
Chocolate Fudge Ice-cream Base
- In a medium sized mixing bowl combine your ingredients
- Pour the Ice-cream base from Step 1. into a glass or metal baking dish.
- Place your dish with Ice-cream base into the freezer
- Let the ice-cream sit for 1 hour
- After 1 hour has passed, remove your ice-cream
- Stir it evenly, scraping the sides and bottom of the dish
- Flatten the ice-cream back out and return the dish to the freezer.
- Repeat the above Steps 2 more times (this means your ice-cream
- will have a total of 3 hours in the freezer)
- Behold, your finished product!
*AtV Sour Cream
- Soak 1 and 3/4 cups *dry Cashews overnight (roughly 6 to 8 hours)
- Puree all of the above for 2 minutes until you have a thick and oily paste
- Scrape the bottom and sides of your food processor as some of the Cashew mixture may begin to collect.
- Leave everything in your food processor and move on to the next step.
- While your food processor is “On” proceed to stream in:
- 1/4 cup of water and puree for 1 minute
- Proceed to add the rest of your water in 1/4 cup increments
- Let your processor puree for 30 seconds in between
- EACH 1/4 cup of water added. This means you will be adding
- 1/4 cup of water 5 times until you have added the total 1 and
- 1/4 cup of water that the recipe calls for. Your finished product
- will be a fairly thin consistency, and it will need time to chill and
- set in the fridge for at least an hour. After your Sour Cream has
- chilled it will have thickened into the perfect consistency.
- Store Sour Cream in an air tight container and it will last for up to three weeks
- in your fridge. You can also divide it in small batches and it will keep for
- up to three months in your freezer.
Comments
Thgis is a very difficult recipe to follow. It says to soak 1 3/4 cup cashews and in the ingredients it says 2 cups cashew. Is everthing mixed together after the cashews are soaked?