Almond Ice Cream …all raw, non-dairy, non-gluten

Use organic…raw…fresh…when possible


2 cups of soaked raw almonds overnight, discard water

2-3 cups water (Start with 2 cups at first and determine consistency)

10 medjool dates, pitted and cut into halves

1/2 tablespoon almond extract

1 teaspoon vanilla extract

1/2 cup extra virgin raw coconut oil

raw agave syrup to taste, approx 1/4 cup +

Add any or a combo of the following for texture: 1/2 cup of cherries/cacao nibs/crushed nuts/dark chocolate pieces/raisins/currants/shredded coconut, etc.

In food processor:

  1. Put almonds in food processor and process until as smooth as you can get.

In blender:

  1. Add almond mixture, water (starting with 2 cups and adding if needed) and dates and process as smooth as you can get get it.
  2. Add remaining ingredients except texture ingredients and agave and blend all ingredients.
  3. Add agave according to your sweet taste.

In ice creamer maker:

  1. Pour in ice cream maker, stir in texture ingredients and prepare as per manufacturer’s directions.

In ice creamer maker alternative:

  1. Pour in a glass bowl like corning ware and place in freezer. Set timer for every 30 minutes and stir each time until you get a thick-like consistency.
  2. Enjoy right then or place a cover and freeze until you’re ready to eat.
  3. When you’re ready to eat, take out of freezer for about 20 minutes or until you like the consistency. I like mine on the softer, gelato-style.
  4. Enjoy

Raw Chocolate Syrup

Yield 1 cup

3/4 cup raw agave syrup

3/4 cup raw cacao powder

1/3 cup extra virgin raw coconut oil

1/8 tsp plus a pinch salt

Place all of the ingredients in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Store in a sealed container in the refrigerator. Will keep for 2 weeks. Once refrigerated, the syrup will need to be warmed before serving in order to obtain the proper consistency.