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How To Make Your Own Dairy-free Raw Ice Cream
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Who doesn’t like ice cream? There’s nothing like it on a hot summer day! Cold, creamy and rich with flavor; ice cream is a treat that puts a smile on most everyone’s face, unless, of course, you are one of the many people who are lactose intolerant. Then, your smile will turn into a frown as soon as it hits your stomach! Unfortunately, most ice creams are dairy based and, therefore, are very difficult to digest for a lot of folks. That’s why raw ice cream is a lifesaver for those unfortunate few. It is entirely dairy-free and contains no processed sugar. In fact, you can make it with ingredients that are actually good for you, too!

What about soy? When dairy-free ice creams started coming out on the market, they were made with products like soybeans instead of milk. Soy became a huge hit as a dairy substitute. You could still have a flavorful ice cream that was easier to digest. No more bloating, gas or stomach pains! It seemed soy was the perfect substitute. However, as more information came out about soy products, it was soon discovered that soy had its own disadvantages. It is high in estrogen which can negatively affect both men and women. It can contribute to blood clotting, digestive issues, and it inhibits certain nutrient absorption. A lot of people are allergic to soy as well.

Making your own raw ice cream is a great alternative to both dairy and soy. It is easy to make and uses all natural ingredients. There is no processing, and it tastes absolutely delicious!

When you make your own raw ice cream, you will generally use some kind of a nut as your base. Many recipes call for cashews because they blend easily into a cream, and they have a sweet flavor that is perfect for ice cream. You may also find recipes that use other nuts as a base such as Brazil nuts or macadamias. Any of these will blend up nicely. Nuts also provide nutrients such as protein, omega fatty acids, fiber, calcium, magnesium and other minerals.

My favorite nut to use in ice cream is the coconut. I find that other nuts can be a little too rich and dense for my tastes. By using coconut milk as an ice cream base, however, you’ll get a light, silky cream that melts in your mouth! If you’re lucky enough to live somewhere that offers fresh coconuts, simply break them open when they’re young and scoop out the meat. Blend about a cup of the meat with a cup of the water to create the coconut milk. If you don’t have access to fresh coconuts, you may have to use coconut milk from a can. It’s not ideal, but it does the job and is still much better for you than milk or soy.

To make an amazing raw chocolate ice cream, blend 2 cups of coconut milk, 8 tablespoons of raw cacao powder, 1 cup of agave, and 1 teaspoon of vanilla. If you have an ice cream maker, pour the mixture in and follow your machine’s directions. In minutes you’ll have a perfect chocolate treat! If you don’t have an ice cream maker, you can pour the mixture into ice cube trays and freeze it. Then, pop the cubes out and into your food processor. Process until it’s smooth and creamy.

Once you master this simple recipe, you can begin to experiment with other flavors. You can always keep the same base of coconut milk and agave, but add something different like strawberries and bananas, or cherries and almonds. There are endless combinations to try. Whatever your favorite ice cream is, try creating the same thing with coconut milk. You could even add crushed up cookies if you’re not so concerned about keeping it raw!

Ice cream doesn’t have to equate with a stomach ache anymore. Now that there are so many other options to dairy and soy, there is no reason to ever feel deprived. Browse on-line to find more raw ice cream recipes using nuts as a base, or tap into your own creativity and come up with your own!


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