Ice cream has always been one of my favorite things ever. Ever. Ice cream is happiness. It is like sun on a cloudy day, falling asleep to the pitter-patter of rain, playing with a puppy, drinking tea with your best friend, or playing Scrabble with the family.
We went to France for a month when I was 7. “Bonjour” somehow never clicked, but I did manage to learn how to ask for ice cream.
Trois boules aux choix.
In other words, “three balls of ice cream in flavors of your choice.” Let’s just say I sampled an awful lot of ice cream during that month in France.
Sadly though, ice cream is full of milk and eggs.
But when you’re in love, you work hard to make it work.
Since I made a bright, fruity ice cream last time, trying something a little more luxurious seemed like a good idea. And what’s more luxurious than chocolate? Okay, maybe peanut butter is, but we’ll let chocolate slide for now.
This ice cream is amazingly creamy and delectable. I ate mine with raspberries!
¾ cup cashew cream*
3 frozen bananas
4 drops liquid stevia
6 TBSP cocoa powder
2 tsp vanilla
1 scant TBSP maple syrup
1 tsp salt
½ cup milk of choice (almond or hazelnut would work best)
Put everything except for the milk into the food processor and pulse for a few times. Add half of the milk and blend for about 30 seconds to break up the bananas. Add the rest of the milk and blend until super smooth and creamy. While it can be eaten straight out of the food processor, you could also be civilized and put it in a bowl with raspberries and extra cashew cream.
*To make cashew cream:
Put 2 cups of raw cashews in a bowl and cover with boiling water. Let them sit for at least four hours (overnight will yield best results). Then drain the cashews and put in a heavy duty blender with ¾ to 1 cup of water. Blend for about 3 minutes, until smooth and thick. It will keep in a jar in the fridge for several days!