Use the Vanilla Ice Milk Recipe below as a base for other flavors such as chocolate and strawberries!
I know our whole family thinks I’m pretty alternative where food is concerned but I do think they understand my concerns and reasons. But sometimes, it still is a little difficult without more support. Just recently, after dinner, the extended family decided to go for ice cream. The preschoolers were excited. The crying and whining suddenly stopped when they heard ‘ice cream’ and they cheerily walked themselves to the ice cream parlor a block away.
In the ice cream parlor, our Uncle chided me from across the shop: “You may make delicious vegetables, but they [the ice cream parlor] make better ice cream! Nothing is more American than ice cream!” I didn’t know how to respond. I was thinking: WOW. This is exactly why people have health problems. We dare not give a child a pack of cigarettes to smoke – but we think that treating a child to an over-sized ice cream on a cone filled with toxins (high fructose corn syrup, preservatives, artificial coloring, genetically modified ingredients, I could go on) is grand. But what came sheepishly out of my mouth instead was: “Well, I guess I have to make an even better RAW ice cream.”
As the mother of my son, I knew my son could possibly have sensitivities to the ice cream. As his mother, I knew I wouldn’t sleep well that night because my son would probably not be feeling well. He would probably feel sick for a few days, if not more. Do I want my son to have the ice cream everyone else in our party was having? NO! I did want to say NO. But I didn’t. Would our son want the ice cream? Probably YES. Would he want it even if we told him he would probably feel sick for the next few days. YES. So, I let it be and our son eagerly ordered a vanilla ice cream on a cone and BOY! did he look like a poster boy for an ice cream commercial.
Our son digging into his Ice Cream Parlor Vanilla Ice Cream
Before we left the shop, our Uncle said, “I know these kids are going to have a good night’s sleep!” That night, our son woke up 4 times with a cold and runny nose. The day after, his eyes were watery and he felt sick for most of the day.
“Mama,” he said, “we won’t have that ice cream again. It makes me feel bad.”
“Yes it does. I’ll make you some raw ice cream. OK?”
“It won’t make me feel bad?”
A week later he was still gunky.
Despite the cold, cough and fever, it was a good thing to let our son make his own choice – because he has learned something. Instead of us, the parents, dictating constantly, our son was allowed more control over his choices. This freedom to choose comes with more responsibility for the consequences that result. And with this comes more knowledge and understanding about his own future choices.
Needless to say, I was motivated to create some yummy and nutritious raw ice cream as soon as we returned home from holiday. Our son is allergic to cashews and most raw ice creams are cashew based. I first experimented with frozen bananas. Our son likes them, but the ‘ice cream’ just tasted like banana to me and my husband. So, I moved on to an almond cream base, sans dates because dates do have a certain taste. I really just wanted a solid Vanilla Ice Cream. This recipe is ultra simple for any Mama without much time on her hands and it tastes wonderful. It is a hit at our house. My husband really likes it and he’s hard to please. When our son tasted this raw vanilla ice cream for the first time, he said: “Mama! This tastes better than the ice cream from the shop! Thank you for making it for me… I love you!”
I don’t have to tell you that I think I have the best job in the world!!!
Raw Vanilla Ice Milk
Vanilla Ice Milk The consistency of this ice cream is somewhere between a sorbet and ice cream, which is why I call it Ice Milk. The flavor is light and subtle.
Puree all together in a high speed blender: 2 cups raw organic almonds, soaked overnight, drained and rinsed 1 vanilla bean, ground in a coffee grinder 2 1/2 cups water 3/4 cups raw organic agave syrup (this product is new to me, produced at temperatures lower than 118F) Place in a nut bag and squeeze out all the liquid. Mix with other flavors if desired (1 pint of strawberries or tablespoons of carob to taste, etc). Pour it in an ice cream maker. Chill and churn for about 1 hour.
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