Jenny's Raw Recipe Blog

Everyday is “Sundae” with Raw Ice Cream

Posted on February 05 2010 | (1) Comments
Category:Raw Snacks and Desserts

Raw Blackberry SundaeYou've undoubtedly heard the phrase 'as American as apple pie.' But here's a surprise: it seems that ice cream is the dessert of choice from sea to shining sea in the USA. A recent survey noted that each American consumes a yearly average of 24.5 quarts of commercially produced frozen dairy products...

...and that translates into a lot of saturated fat and calories!

Nut Milk Beats Cows Milk Any Day

If you love the taste and texture of ice cream, but want to avoid unhealthy processed ingredients, then frozen confections like the Brazil Nut Vanilla Ice Cream from my Raw for Dessert recipe book will be right up your alley!

Raw for Dessert includes tons of gluten-free dessert recipes and vegan dessert recipes. The frozen confection raw food recipes are especially good for people who have a lactose intolerance or want vegan desserts.

Commercial ice creams are composed primarily of liquid (from milk and cream) with sweeteners such as corn syrup or sugar, flavorings, emulsifiers, stabilizers, milk solids, and milk fat. Federal law mandates that anything labeled ice cream must contain at least 10% milk fat by weight.

Milk fat gives ice cream its distinctive richness and characteristic smooth well as its association with heart disease. Some premium brands have as much as 20% of milk fat by weight and this high-calorie component plays havoc with heart health.

Unlike cow's milk, nut milks are high in fat; however, the fats they contain are monounsaturated and polyunsaturated, known for helping to prevent heart disease and helping to control total cholesterol by lowering bad LDL cholesterol and protecting good HDL cholesterol levels.

When Healthy Is Delicious, Too

You can make nut milk from almost any kind of nut. Almond is the most popular nut and the most popular nut milk. Almond milk is rich in protein, and high in calcium, potassium, magnesium, and phosphorus.

Brazil nuts are one of the riches sources of selenium, a trace element that acts as an antioxidant against free radicals that damage our DNA. It is often included with Vitamins C and E to help fight against cancer, heart disease and even aging.

Brazil nuts are also high in magnesium and thiamine. In fact, some research suggests that eating Brazil nuts can lower your risk of breast cancer and prostate cancer.

Brazil nut milk replaces dairy milk and cream in many raw ice creams. It is the star ingredient in many of my raw dessert sundaes because of its luxurious flavor and texture. The ice cream is the perfect 'base ingredient' for two sundaes below that you'll find in Raw for Dessert.

The Blackberry Sundae, pictured above on the left, includes Blackberry Sorbet, and Blackberry Coulis. The sinful Banana Split, on the right, is a feast of Brazil Nut Vanilla Ice Cream, chocolate ice cream, raspberry coulis, and chocolate ganache.

But first comes the Brazil Nut Vanilla Ice Cream...

Brazil Nut-Vanilla Ice Cream
Yield: 3 cups (4 to 6 servings)


  • 2 cups Brazil Nut Milk
  • 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
  • 1/2 cup light agave syrup
  • 2 teaspoons vanilla extract
  • 2 vanilla beans, seeds only
  • 1/8 teaspoon salt


  • Pour 1/2 cup of the Brazil Nut Milk and all of the cashews in a blender and process until very smooth.
  • Add the remaining 1 1/2 cups Brazil Nut Milk and all of the agave syrup, vanilla extract, vanilla bean seeds, and salt.
  • Process until blended.
  • Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days.
  • Put the mixture in an ice-cream maker and freeze according to the manufacturer's directions.

Brazil Nut-Vanilla Ice Cream tastes best if eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. It should be thawed for a few minutes before serving.

Brazil Nut Milk
Yield: 2 cups


  • 2 cups filtered water
  • 1 cup raw Brazil nuts, soaked for 8 to 12 hours (1 1/2 cups after soaking), drained and rinsed


  • Place the water and Brazil nuts in a blender.
  • Process on high speed until very smooth.
  • Strain through a mesh bag into a medium mixing bowl.
  • Transfer to a jar and store in the refrigerator.

Brazil Nut Milk tastes best if chilled for at least 2 hours before serving


Previous Comments

On October 30, 2010 .(JavaScript must be enabled to view this email address) said...

I was using agave nectar in some gluten free recipes and then read on Dr. that it was worse than high fructose corn syrup.  Any comments?

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