This is a simple recipe that will leave you chillin in the hot months or those of us who can’t live with out our Chocolate Ice Cream.
Ingredients:
1 ¾ cups of Almond "Whipped Cream" (see recipe below)
2 Cups of Chocolate Soy Milk (Silk is the best)
½ Cup of Strawberries or Rasberries (4 to 6 whole medium size)
Place almond whipped cream in Blender and blend. Then pour in chocolate milk and blend mixing it good then add the strawberries Pulse, Ice crush, blend and mix until smooth.
Pour in a freezing container with lid and freeze over night. You will never want to buy your Ice Cream again.
Almond Or Cashew "Whipped Cream"
1 cup almonds or cashews
¾ cup water
1 Tablespoon maple syrup (optional)
½ teaspoon vanilla (optional)
For the smoothest consistency, use cashews or peeled almonds. Because of their alkaline nature, almonds help keep your blood at a neutral Ph. And if you buy them raw, they'll germinate when you soak them. Note for raw friends: Cashews are heated after being picked, even those labeled "raw".
Soak 1 cup of almonds or cashews in 2 cups of water. If you're in a very warm climate, soak them in your refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts. In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth consistency. Yields 1 ½ - 1 ¾ cups.