4 Aug 2015

It's blueberry raw ice cream season

It is now plety of plump blueberries in the woods. Tasty way to store the flavors and vitamins of the berries is to make raw ice cream. Here is two recipes. The first one I learned at a raw ice cream course arranged by Foodin Akatemia. The second one is a variation I made yesterday at home. This ice cream is at it's best when it is kept about two hours in the freezer after done in the ice cream machine. If it gets totally frozen in the freezer, take it out about half an hour before serving.

5 dl cashew nuts
4 dl fresh blueberries
8 dates (pitted)
4 tbs toco (tocotrienols powder)
2 tbs cardamom
(water if needed)

Variation: like above but only 1 tbs cardamom, 1 tbs palm sugar and 2,5 - 3 dl creamy coconut milk.

Mix all the ingredients together in a food processor or a mixer into a creamy, smooth mixture (add water if needed). Pour the mixture into an ice cream maker and freeze according to the manufacturer´s instructions. You can enjoy the ice cream right away as a soft ice or transfer the ice cream to a freezer-safe container and freeze about two hours before serving. Frozen blueberries are perfect for decoration, they become beautifully frosty when taken in the room temperature.

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