Ice Cream

Sorry I didn't get this up yesterday. Fridays this month I am doing my IV iron therapy at the hospital. Sitting for an hour in a recliner chair with a heated blanket, TV (we don't have cable at home), my book and peace and quiet for an hour is a real treat, minus the IV in the arm. They also took my blood again yesterday...and I am anxiously awaiting the results to see how all my levels are and if I can start exercising again.

Anyway, here is the ice cream we made in our Cuisinart Ice-Cream maker. Make sure that your base has been freezing for at least 24 hours. We tried it the first time and just got a milk shake because my freezer tub had only been chillin for 12 hours.

Here is what you do (modified from Original Fast Foods)
In blender, add three cups of almond milk (I had home-made almond milk)

2 bananas

1 1/2 C. medjool dates

(that have been soaked for a few hours..take the seeds out after they have been soaked)

1 1/2-2 tsp. vanilla

1/3-1/2 C. nut butter (I added chunky organic)

Blend all until completely mixed. Make sure the liquid pasts the test of your husband who is a vanilla ice-cream fiend.

Add 2 more cups of Almond milk (I didn't have enough so I added a little soy milk that we are using up)

If you want to make it chocolate, add some cocoa powder.

Take your base out of the freezer and turn on your ice cream machine. Push on and don't let the kids sample early, like I did. By the time the ice cream was actually done, it was already half gone.

Enjoy with your own chocolate syrup (agave mixed with cocoa powder or your own raw Carmel sauce (recipe courtesy of my awesome "Raw" friend Liz:

2 C. agave
1/3 C. Cacao powder (better than cocoa powder..if u can find it)

3/4 C. Coconut Butter (from your health food store)

2 t. butter extract (don't get the crappy stuff)

1 t. vanilla extract

1/8 t. salt
This stuff is freakin' awesome...excuse my language! Amazing on popcorn!

(Make sure you have your bat man cape on...it always makes the ice cream taste better!)