I adapted this from Kate Woods new book, where she had used a similar version with no cocoa as the filling in a pudding. It tastes like a good chocolate ice cream should. It's not strictly raw as it has cocoa in it (mine was organic and fair trade though) but you could substitute raw cacao powder I expect. I put the...
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Recipe Directions

1. Blend all the ingredients together until a smooth consistency is reached.

2. Place in an ice cream maker and churn until frozen.

Fee's Thoughts

By Fee

I adapted this from Kate Woods new book, where she had used a similar version with no cocoa as the filling in a pudding.

It tastes like a good chocolate ice cream should.

It's not strictly raw as it has cocoa in it (mine was organic and fair trade though) but you could substitute raw cacao powder I expect.

I put the cashews and dates through my juicer first as I don't have a powerful blender.

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Comments

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To make ice cream without an ice cream maker pour the mixture into a container that can go into the freezer. Place in the freezer and stir every twenty to thirty minutes or as the edges begin to harden. Continue doing this until it reaches desired consistency, usually one to three hours depending on freezer temperature and how hard you want it.

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Is there anything one can use to substitute the ice cream maker?

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1 vote
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To make ice cream without an ice cream maker pour the mixture into a container that can go into the freezer. Place in the freezer and stir every twenty to thirty minutes or as the edges begin to harden. Continue doing this until it reaches desired consistency, usually one to three hours depending on freezer temperature and how hard you want it.

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1 vote
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Vote up!
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Vote down!

Is there anything one can use to substitute the ice cream maker?

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