Chocolate Brazil Nut Ice Cream (Raw Vegan)

Chocolate Brazil Nut Ice Cream (Raw Vegan)
From "I Am Grateful" Recipes & Lifestyle of Cafe' Gratitude pg. 146

Makes 1 quart
(Julie's notes are in parenthesis)

2 c. Brazil Nuts
4 c. fresh water
3/4 c. packed pitted dates (soak in a little water if they seem dry)
2 T. lecithin (make sure it's non-GMO)
1/2 tsp. salt
1 tsp. vanilla extract or 1 inch of vanilla bean
6 T. raw chocolate powder (or carob powder)
(I might add a 1/2 dropper full of vanilla creme liquid stevia or more dates if it needs more sweetening)


In the carafe of your (high speed blender is best) blender, place Brazil nuts and the 4 cups fresh water. Blend on high for a few minutes. Don't let the milk get too hot while blending. Strain milk through a milk bag or cheesecloth. Reserve pulp for cake recipes.

Rinse the blender and return the milk along with the dates, lecithin, vanilla, salt, and chocolate powder to the blender. Blend well and freeze. (I usually just pour it in plastic resealable containers and freeze it in those because I'm too lazy to bring out the ice cream maker and all the paraphernalia that goes with it).

This mix can be kept in your fridge until ready to use and will freeze faster when cold.

This is a rich chocolate ice cream. (On a scale of 1-10 the kids gave it 8-9)