— I’m so excited to be sharing with you what is probably my most indulgent raw and vegan dessert recipe of all time! I’ve loved this blog for years, and Megan’s grain-free baking recipes allow me to indulge in a favorite pastime without paying the price that comes with eating grain-based baked goods. Thanks so much for sharing your discoveries, with all of us Megan! I know how important dessert and rich fare is to enjoying a healthy diet and making it a sustainable lifestyle change. I hope that this recipe will add to your healthier dessert repertoire.
All you need to create this ice cream is a high speed blender. You don’t even need an ice cream maker thanks to the creamy perfection that is cashew butter. Since this is a pretty foolproof recipe, feel free to adjust the amount of maple syrup, coconut milk, and carrot juice to suit your tastes. You DO want to use the large amount of cashew butter to give it a creamy texture. If you reduce the amount of it, you’ll have a more sorbet – like ice cream, which is still very delicious. This ice cream is just as rich, if not more rich than dairy ice cream. I hope you love it as much as I do! — Pumpkin Pie Ice Cream makes 4 cups Ingredients: 2 cups cashew butter (raw is best) 1 cup coconut milk (canned or you can make your own) 1 cup carrot juice 1/2 cup maple syrup 2 tbsp vanilla extract 1 tbsp cinnamon 2 tsp ginger 3/4 tsp nutmeg 1/4 tsp clove Directions: Combine all of the ingredients in a blender, and blend thoroughly. Pour the mixture into a parchment paper lined loaf pan or a large bowl, then place in the freezer. After about 2 and a half hours the consistency will be perfect. Like a pint of your favorite dairy ice cream after it sits out for a few minutes to thaw. Because this is so rich, just a scoop or two will probably satisfy you. — Hope you all enjoy!
