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Making Raw Ice Cream – Heather Pace of Sweetly Raw presents, Ice Cream in the Raw

Heather Pace has done it again! Her latest raw recipe book, Ice Cream in the Raw is absolutely fantastic!

Although some of the basic recipes are pretty close to most of the raw recipes out there for raw ice cream, the technique she teaches is what truly makes the difference. It’s an absolute true statement that Heather makes, “All of these ice creams are really easy to throw together and only require the use of a blender.” I literally was able to create three ice creams and two sauces all within a day. It was that easy, and so much fun! And the flavors really rawk! Heather is truly an expert raw dessert chef! I’m always amazed!!!

For starters, I prepared the basic Vanilla Ice Cream and added my own twist, by making the recipe for Fudgey Chocolate Sauce and mixing them together, with a few drops of organic coffee extract, and folding in mini vegan chocolate chips, and sliced almonds. I considered it my Mocha Almond Fudge with a touch Sweetly Raw. It was such a hit at my house, the dessert was gone within a few hours.

Next, I used the Vanilla Ice Cream recipe again, but this time I exchanged the cashews for hazelnuts and macadamia nuts. I added what I had left of the Fudgey Chocolate Sauce, plus a few drops of Hazelnut flavored SweetLeaf Stevia Liquid; plus sliced hazelnuts and mini vegan chocolate chips. I considered it my Chocolate Hazelnut Ice Cream. I then discovered Heather had a recipe for Hazelnut Ice Cream in the book. They were similar, but different, but both versions were delish!

My Chocolate Hazelnut Ice Cream w/a touch of Sweetly Raw.
Ingredients:
1 batch prepared Vanilla Ice Cream (from Heather’s book Ice Cream in the Raw)
Note: Exchange cashews for ¾ cup raw hazelnuts, and ¼ cup raw macadamia nuts
1 cup prepared Fudgey Chocolate Sauce (from Heather’s book Ice Cream in the Raw)
6 drops Hazelnut flavored SweetLeaf Liquid Stevia
½ cup sliced or crushed raw hazelnuts
½ cup mini vegan chocolate chips

Preparation:
Combine all ingredients in a blender or food processor and mix well. Follow the tips for ice cream preparation in Heather’s book Ice Cream in the Raw). Store in a tightly sealed container and keep in the freezer for up to a couple of months.

I decided to venture more into the book, and prepared the Vanilla Ice Cream, the Chocolate Ice Cream, and the Strawberry Ice Cream. I created my own Neapolitan ice cream block. I made a double batch of the Fudgey Chocolate Sauce, and the recipe for Caramel Sauce. It’s so wonderful to have a variety of ice cream flavors and toppings ready and waiting to be eaten during these hot summer days in Arizona.

Heather also has a recipe for ice cream cones – which unfortunately I did not tackle well. However, I was determine to make cones, and ran out of buckwheat, so I used my recipe for Banana Pancakes – which worked out perfectly. The only thing I did differently was adding some raw cacao and a little bit of stevia and maple. Drying time was slightly different – you have to check it every few hours to see when it’s ready to roll, and when it’s truly dry. Once rolled, I added bunched-up paper towels to the centers to keep the cones from collapsing while drying.

Making raw ice cream has been so much fun; I decided to make small-sized ice cream sandwiches dipped in chocolate sauce. I used my own brownie recipe (see below), the Neapolitan ice cream block (made from the basic three ice cream recipes), plus the topping sauces, as well as Heather’s recipe for Dark Chocolate. The Dark Chocolate makes a nice hard chocolate coating – great for dipping.

Brownie Recipe (for Ice Cream Sandwiches).
Ingredients:
1 cup raw almonds
1 cup raw walnut pieces
¼ cup carob powder
3 T cacao nibs
1 ½ tsp ground Cinnamon
1 ½ vanilla powder
1 cup dates (pitted)
dash sea salt or pink Himalayan salt
1 T Coconut oil

Preparation:
Combine all ingredients in a food processor except for coconut oil. Blend well until crumbly and sticky. Add coconut oil and blend again. Remove from food processor and form into brownies or use a brownie mold. Cover with saran wrap and freeze for about 1-2 hours.

For Ice Cream Sandwiches dipped in Dark Chocolate.
Ingredients:
1 batch prepared brownies
Neapolitan block of ice cream (Vanilla, Strawberry, Chocolate)
Prepared Fudgey Sauce
Prepared Caramel Sauce
Prepared Dark Chocolate (prepare while brownie sandwiches are freezing)

Preparation:
Spread one brownie with Fudgey Sauce, and another with Caramal Sauce. Using a small scooper, scoop 1 generous helping of the Neapolitan block ice cream, and place on top of one brownie. Take other brownie and place on top. Lightly push down. Place on tray and continue freezing until ready to dip in chocolate. Repeat process with remaining brownies. Once Dark Chocolate is prepared, remove brownie sandwiches from freezer. Generously dip each sandwich into the Dark Chocolate, try covering most of it. Place back on the tray to freeze and set. Continue same process until all sandwiches are dipped in the chocolate coating. Freeze for about 30 minutes. Wrap each one in saran wrap and keep in freezer up to 1 month or longer. Yummo!!!

What I shared with you so far is just the tip of the iceberg. Heather’s Ice Cream in the Raw has so many more fun flavors to try, plus a variety of great toppers. I highly recommend this book – you won’t be disappointed. The book includes 40 incredible vegan recipes, with beautiful pictures, and easy to follow instructions and tips. To find out more about Heather’s Ice Cream in the Raw, or to purchase a copy for you, go to www.sweetlyraw.com.

For more reviews on raw recipe books published by Heather Pace of Sweetly Raw, check out my previous posts:

https://rawrifficfood.wordpress.com/2011/03/03/sweets-treats-and-book-reviews/

https://rawrifficfood.wordpress.com/2010/06/08/raw-chocolate-decadence-cake-5-layers/

https://rawrifficfood.wordpress.com/2010/05/11/neapolitan-ice-cream-cake-extravaganza/

https://rawrifficfood.wordpress.com/2010/04/12/sweetly-raws-moon-pie-challenge/

Well I hope you enjoyed this post as much as I enjoyed sharing it with you… =)

Please check out Heather’s book, and prepare some of these recipes for yourself. They are truly delicious and enjoyable.

Until next time.

Peace! =) Debbie

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Super Oat Bars

I’m currently reviewing another raw recipe ebook I purchased, Kristen Suzanne’s Easy Raw Vegan Transition Recipes. Kristen has included a lot of unique and easy to make recipes.

I recently made the Cheezy Corkscrew Macaroni – Kid Approved!. It was pretty darn good for mock mac n’ cheese. My son loved it! Next up, I plan to make the Perfect Potato Salad, and the Plant Power Burgers. I’ll be posting my full review on a separate post.

Today’s recipe is inspired by another recipe included in Kristen’s latest book, the Sweet Coconut Oat Bars. However, I have doubled my recipe and changed it up a bit by adding quite a few other goodies. Check it for yourself. Enjoy!

Super Oat Bars
Ingredients:
Dry Mix.
2 cups oats
1 cup Super Flour
2/3 cup raw protein powder
2 spoonfuls maca powder
2 spoonfuls goji powder
1 spoonful cordyceps
1/2 cup raw cacao nibs
1 cup dried coconut flakes
1 cup dried coconut shredded
1/2 cup carob chips
1/2 cup raw sliced almonds
1 cup Himalayan golden raisins
1 packet Amazing Grass chocolate super food powder (or other brand)
3 spoonfuls bee pollen
1 cup hemp seeds
1 1/2 tsp ground cinnamon
1 tsp ground ginger

Wet Mix.
1 cup coconut butter
2-3 T raw almond butter
1 cup raw agave nectar
1-2 T raw honey
1 tsp vanilla extract
6-10 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:
Step 1.
Combine all dry ingredients in a big bowl and mix real well. Set aside.

Step 2.
Place wet ingredients in a food processor or blender and mix well until super smooth.

Step 3.
Fold wet mix into dry mix, then mix real well by hand. Keep mixing until a dough-like consistency is formed. Line a large baking dish with parchment paper or plastic wrap. Place dough mixture into pan and press evenly so that the dough covers the entire inside of the pan. Place another piece of parchment paper of plastic wrap on top. Allow to setup in freezer for 1-2 hours.

Step 4.
Remove bars from freezer. Cut into bars, and wrap each bar individually in parchment paper or plastic wrap. Store in refrigerator up to 1 week or slightly longer. Or, dehydrate bars for up to 12 hours, flipping once half way through the dry time. Dehydrated bars can be stored in the refrigerator for up to 2 weeks or slightly longer.

More from the Magically Mysterious Raw Recipe Book

As promised, I am sharing with you another fabulous recipe that I sampled from the Magically Mysterious Raw Recipe Book. Created byPadmapani Little Sky (aka Meredith Frantz), and her husband H.H. Little Sky Ph.D (aka Dustin Kellogg). For those of you who don’t know of them, they are the creators and hosts of the website, www.PoppySeedTree.com, and blogspot, www.TheRawSeed.com.

This recipe is Vanilla Birthday Cake, with Chocolate “Buttercream” (two recipes for one). All I have to say is “OMG!” This recipe makes the most incredible raw cake I have ever made or ate. It is so incredibly moist for a raw cake – and rich with flavor! The frosting is so creamy, and the perfect consistency for frosting. There’s nothing like it – not raw anyway! Best part of all, my family absolutely loved it! This cake will be gone in a flash. I guarantee it!

To learn more about this great e-book, Magically Mysterious Raw Recipe Book or to purchase a copy for yourself, ready my review. Proceeds support their Bleu Bee Project.

Peace!=)

Debbie

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