Vegan Black Raspberry Ice Cream -

Printer Friendly

RSS Feed

Bookmark

Home

Vegan Black Raspberry Ice Cream

Rate it!

Votes (0) | Comments (0)

By Wildman Steve Brill

Posted July 23rd, 2007

This article is reprinted with permission from The Wild Vegetarian Cookbook, by "Wildman" Steve Brill, (2002, Harvard Common Press)

The Wild Vegetarian Cookbook

Servings:	12
Author Notes:	Wild black raspberries are among the best fruits on earth. And my simple method of making vegan ice cream can't be beat for flavor and nutritional values. Together you'll create one of the best desserts you've ever eaten.
Ingredients:	1-1/2 cups wild or commercial black raspberries 2-1/2 cups soymilk or nut milk 1/2 cup canola oil 1/2 cup raw cashews 1/2 cup silken tofu 1/4 cup vegetable glycerin 1/4 cup lecithin granules 1 teaspoon liquid stevia* 1/2 teaspoons salt 1 teaspoon vanilla extract 1 teaspoon raspberry extract (optional) 1/4 teaspoons amaretto extract (optional) 1/2 teaspoons orange extract * a sweet, all-natural nutritional supplement sold at health food stores
Instructions:	Makes 6 cups 1. Puree all ingredients except 3/4 cups of the raspberries in a blender. 2. Strain out the seeds through a sieve. 3. Pour into an ice cream machine and run according to the manufacturer's directions until done. 4. Stir in the remaining raspberries.