Raw Recipe: Blueberry Ginger Ice Cream

When I was training at Living Light Culinary Arts Institute, I developed this dessert recipe. During gastronomy (the science of taste), my instructor and author of Raw for Desserts, Jennifer Cornbleet, scored my recipe 5/5 in all six categories – title/description, texture/mouthfeel, flavor balance, color, presentation, and general public appeal – which she said she rarely does. This ice cream is amazingly delicious. The hint of ginger pairs beautifully with the blueberries, and the color is gorgeous.
 
Ingredients:
  • 8 ripe bananas, frozen
  • 4 cups frozen blueberries
  • 3/4 cup almond milk
  • 1 cup raw cashews, soaked in water for 8-12 hours, drained and rinsed
  • 4 tablespoons freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed orange juice
  • 2 teaspoons fresh ginger juice
  • 1-2 dates, as needed for sweetness
  • 18 fresh blueberries
  • 6 fresh mint sprigs (optional)
Makes 8 servings

Directions:
 
Ahead of time, soak the cashews for 8-12 hours. Drain and rinse.

Pour half of the almond milk and all of the cashews in a high-speed blender and process until very smooth. Add the bananas, blueberries, lemon juice, orange juice, ginger juice and dates, and process until smooth and creamy. If you need the remaining almond milk then use it, but keep the consistency thick. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s directions. Top each serving with the fresh blueberries and a sprig of mint, if using.
 
Blueberry Ginger Ice Cream tastes best if eaten immediately, but it will keep for five days stored in a sealed container in the freezer.

About the Author

Beth Lindley supports people with cancer and other preventable diseases, including heart disease and type 2 diabetes, so they can take back their health while enjoying delicious healthy meals, living with passion, and avoiding risky surgery or toxic therapies that weaken the immune system. She supports them in continuing their physician’s dietary and lifestyle recommendations so they can keep the cancer or other diease away without fear, deprivation, or pills. She also helps busy entrepreneurs, socially responsible businesspersons, humanitarian activists, and crisis intervention specialists boost their energy and their immune system so they can perform their very best and stay in top shape, while avoiding all the book reading to figure it out. Beth is receiving her training at the Institute for Integrative Nutrition and will be certified by the American Association of Drugless Practitioners. She is a certified Associate Chef and Instructor from Living Light Culinary Arts Institute. She offers individual health and raw food coaching, talks and demos, and teaches raw food classes.

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