The other day I had a craving for raspberries. Actually, Ive been eating a lot of berries in general lately. Gotta go with those healthy cravings right?! I figure there must be something in the berries that my body needs. Besides loading up my daily smoothies with berries, I thought it would be fun to make a raspberry ice cream. This one is special because besides being raw and dairy free, it’s sugar free. I added only a touch of stevia but you could add any sweetener of your choice such as coconut nectar, maple syrup, agave, or more stevia to suit your taste.
Raw Raspberry Ice Cream
slightly heaping 3/4 cup cashews
1/3 cup coconut chips
1/2 cup water
3 cups packed raspberries
3 tablespoons goji berries
1 tablespoon lemon juice
7-8 drops stevia, or sweetener of choice, to taste
Blend the cashews, coconut chips, and water until smooth in a blender. Add the raspberries, gojis, lemon, and stevia. Blend again to incorporate. Chill the liquid in the fridge for 8-12 hours and then process in an ice cream maker according to the manufacturers instructions. Eat as soft serve at this point or chill in the freezer for 2-5 hours until the ice cream firms up.
Note: Because this ice cream doesn’t contain any sugar (unless you add some coconut nectar or other sweetener), it will get hard quickly in the freezer.
Recipe by Chef Heather Pace, www.sweetlyraw.com