I love, love, LOVE ice cream. I always have. I still say my favorite job (besides health counseling, of course) was working at Friendly’s, where I was known to eat a 5-scoop sundae at every shift. So, you better trust me, because I was pretty much a professional ice cream eater for about 3 years in high school.
And now I’m just gonna come out and say it: this is the sh*t right here. You’ll need a blender for this one. Depending on how good your blender is, you might need to chop up the ice a bit first and cut the dates into smaller pieces. If you have a Vita-Mix or a similar kind of super awesome powerful blender, you can be in heaven in like two minutes. (If you don’t have a blender, just go get yourself a pint of So Delicious Chocolate Coconut Milk Ice Cream so you don’t feel left out. Or go get a Vita-Mix.)
Serves 2
Ingredients
- 8-10 ice cubes
- 1/2 c raw cashews (soaked 1-2 hours for softness and enzyme activation)
- 8 dates (preferably Medjool), soaked about 30 minutes and pitted
- 1/4 c date soak water
- 1/8 to 1/4 c raw cacoa or carob powder (depending on how chocolate-y you like it)
Blend until creamy. It’s loud – it’s OK. I don’t know why you’d want to, but you can also omit the chocolate for a less exciting (but still delicious) ice cream. You could also add berries! (You’re welcome.)
