I scooped ice-cream for 5 summers in a row until I was 18. That was back when radical variations on vanilla, strawberry and chocolate were just becoming popular… Licorice voodoo – vanilla with black, yes, deep, shiny, black swirls, was one of my favorites.
I tried everything, and loved it. Ice-cream was my favorite food, sometimes I even had it for b-fast.
But truth be told, my consumption of frozen sugary dairy products led to a lot of health issues – a tendency for bronchitis and pleurisy, digestive issues, depression. Dairy and sugar are just not the best foods for sustaining health and energy in women in general.
So what are we to do to get that hit of creamy icy comfort in the summer when it is hot and muggy?
A better choice is choosing one of the brands health food stores now carry made with coconut milk and sweetened with a stevia or erythritol.
Or you can make your own! Frozen foods are a treat – the secret to being able to enjoy them is having the best quality ingredients, and savoring them in modest amounts.
Cashew Mint Ice-cream
1 1/2 cups raw cashews
2 T coconut cream (the thick part on the top of the canned coconut milk before it is mixed in)
2 cups water, coconut water, or the liquid left over from the canned coconut milk
1/4 tsp salt
1 T coconut oil
1 tsp mint extract
1/2 cup maple syrup, or 1/3 cup raw honey, or stevia to taste
- blend everything together until smooth, there should be no grit from the cashews
- pour into a shallow baking dish or tray around 1/2 inch thick
- place in the freezer until hard enough to scoop, then scoop from one end of the pan to the other to create layered balls of ice-cream
- or, place in a silicone ice-cube tray, and when frozen, pop out the cubes and serve
- if you don’t happen to have a powerful blender, soak the cashews first, and use less liquid in the recipe
- try adding frozen fruit, or chocolate, spices, or other natural flavorings
- you can add this mix to an ice-cream maker for even more amazing results