Summers without ice cream…..nope. No such thing. This little pig bowl accurately represents how I feel after making a batch of homemade ice cream. I probably filled ‘er up a good 3 times before I noticed how much I had consumed. Two years ago when I was working in Germany a scoop of Rhubarb Cardamom ice cream in a waffle cone was 1 Euro!! ONE EURO… Water was more expensive than that so logically I bought ice cream more than anything else.
Last summer I went to a doctor/specialist in NY that practiced Ayurveda and Marma Therapy. The experience was interesting and like nothing I had done before. I had a very open mind going into the appointment and believe that is definitely necessary for someone willing to try it out. I really enjoyed learning about Marma and the experience was very liberating but for the sake of getting to the point I will let you research it on your own time. The specialist believed my body doesn’t tolerate dairy and wheat products well, he suggested eliminating them for a while from my diet. I immediately felt a pain in my chest when I imagined giving up ice cream. And then Cashew milk ice cream happened. I didn’t miss dairy at all and found I loved the nutty creamy taste.
Being from Seattle, a trip to Molly Moons Ice Cream is a summer must do. One of my favorite flavors they have is Honey Lavender. Feeling inspired, I decided to try and make a dairy free and sugar free version incorporating my homemade nut milk. I loved the outcome!
Also one of my favorite food blogs the Minimalist baker has an amazing Chai spiced ice cream recipe I am dying to try as well!
2 cups of raw Cashews soaked for 2-4 hours (or overnight) in a 16 oz container of filtered water.
3 cups or cashew or any other nut milk
2/3 cup raw organic honey (or sweeten to taste)
1tsp vanilla (I usually add a little more)
3 fresh Lavender sprigs chopped or *2 tablespoons dried edible lavender flowers
1/4 tsp salt
The Night Before:
-Place your Ice cream churning bowl in the freezer the night before to chill.
-Soak 2 cups of raw organic cashews in a large Mason Jar or 16 oz container with filtered water.
-When you are ready to prepare the ice cream. Drain the soaked cashews and place them into a high speed blender.
-Pour the chilled nut milk, and other ingredients over.
-Blend on High for 30 seconds or until well blended.
-Taste the ice cream mixture to make sure it is sweet enough for you.
-Blend and add any other ingredients to your liking (a little cardamom, more vanilla, more lavender, lemon zest)
-When it tastes right to you, pour into the ice cream maker and process for 20 minutes. (looks like soft serve consistency)
-Transfer the ice cream to a freezer safe container, and keep frozen until serving.