I scream, you scream….who doesn’t love ice cream? One thing is for sure, dairy ice cream doesn’t love me. So I had to get creative and figure out ways to enjoy creamy frozen desserts without the dairy, soy and especially Carageenan which can wreak havoc on the digestive system.

The key to a great ice cream is making a creamy sweet smoothie. Once it tastes like sweet melted ice cream it’s ready to freeze.

PeaNotButterIceCream

PeaNot Butter Ice Cream

Ingredients:

  • 1/4 cup Tahini Butter
  • 1/2 cup Walnuts
  • 2 tbsp Raw Agave
  • 1/2 tsp Sea Salt
  • 4 Dates (pitted)
  • 1 pinch Ground Clove
  • 1 dash Ginger Powder
  • 1/2 -3/4 cup Spring Water

Directions:

  • Add Spring Water to a blender cup, then all other ingredients.
  • Blend until smooth and creamy
  • Taste and adjust flavor as desired. (Ice Cream is mostly sweet – adjust for milder sweetness)
  • Pour in to a long, shallow container and freeze for 4 hours.
  • Remove from the freezer and allow to thaw partially
  • Remove with an ice cream scoop, drizzle with Date Caramel, top with Kamut Sponge Cake and enjoy.

HOW TO EAT TO LIVE BUTTON

COCONUT KALE ICE CREAM

Coconut Kale Ice Cream

Ingredients:

  • 1 cup Kale (chopped)
  • 1/2 cup Coconut Jelly
  • 1/4 cup Walnuts
  • 2 Key Lime (squeezed)
  • 1/2 tsp Ginger Powder
  • 3 tbsp Agave
  • 2/3 cup Spring Water

Directions:

  • Add Spring Water to a blender cup, then all other ingredients.
  • Blend until smooth and creamy
  • Taste and adjust flavor as desired. (Ice Cream is mostly sweet – adjust for milder sweetness)
  • Pour in to a long, shallow container and freeze for 4 hours.
  • Remove from the freezer and allow to thaw partially
  • Remove with an ice cream scoop, drizzle with Coconut Lime sauce and serve

 

For our sauces, cake, and other creative alkaline recipes and deserts get your copy of “Beyond Vegan”

beyond vegan button

 

 

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