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Plain vanilla ice creams have always gotten a bad rap if you ask me. They are often pegged as boring or uninteresting. I for one beg to differ. They offer a creamy, velvety base that can be soothing and comforting on their own or it can offer an amazing base for all sorts of creations! Eat it alone, add nut milk and make a shake, top with raw chocolate and/or caramel sauces, spoon fresh fruit over it, add a dollop on top of a raw brownie… if you can dream it, you can create it and you can eat it! :)
This recipe turned out very rich, decadent, thick and creamy. You will need a high-powdered blender to make this because one of the true signs of a successful ice cream is that creamy mouth-feel.
There is no ifs-ands-or-buts-about-it… this ice cream is not low-calorie but that wasn’t my goal when I created it. Raw foods tend to be very rich and dense not only in flavor but also in nutrition. Therefore, it doesn’t take the same volume to satisfy your cravings.
A creative idea to help control portion sizes when making this or any ice cream is to make the batter, run it through the ice cream machine and then pour it in 3 oz Dixie cups. Freeze and when you are ready to curb that ice cream snack attack, simply grab a cup out of the freezer and enjoy! It is always best to allow the ice cream to sit at room temperature for about 10-15 minutes, just enough to soften it a tad. The colder the ice cream the less the flavors come through. Did you know that a softer ice cream will taste sweeter than a rock hard frozen ice cream? Conduct your own test, you will understand what I am talking about.
This is a good rule-of-thumb to remember when creating ice cream recipes. You usually need to add more sweetener that you might think. When I am in the blending process and take a taste test, I have to really remember this rule. Does it taste perfect in the soft blended form? If so increase the sweetness. I hope you enjoy this recipe.
Freezing Suggestions for Ice Cream: