Saturday, August 13, 2011
Summertime, the season of abundant sun, heat, and life force energy. For me, summer is a celebration I try to savor each day.
So when I found myself in the frozen isle at the co op, staring longingly at the the ice cream, I knew a celebration was in order. Summer and ice cream are made for each other. Fortunately for us vegans, so are coconut mylk and ice cream, which can conveniently be found in the form of Coconut Bliss.
But to be honest, you can do sooo much better than Coconut Bliss! All you need are four simple ingredients, a blender, and some freezer time. This RAW vegan Peach Mango Ice Creme is more delicious than any frozen dessert of your past...possibly even the Dairy Queen sundae you enjoyed as a little kid many moons ago.
Raw Peach Mango Ice Creme
1/2 cup raw macadamia nuts, soaked for at least an hour
1/2 cup water
2 cups peaches, frozen
1 cup mango, frozen
sweetener to taste (approx 2 T agave or a pinch of stevia)
Drain the macadamia nuts and toss them in a high-speed blender with 1/2 cup of filtered water. Blend until completely smooth and fluffy. Next add 1 cup of peaches and keep on blending. You may need to use the tamper (or wooden spoon:)to get things moving. Once the first batch of fruit is incorporated, add the remainder in small increments and blend until the mixture is chunk-free. If you have trouble blending, add a bit more water. Remember to add extra sweetener of desired. Spoon the ice creme into a mason jar and place it in the freezer for a few hours to firm up. If the ice creme is rock hard when you take it out to serve, let it sit at room temp for a few minutes and all is well.