June 21, 2008

Vegan Homemade Ice Cream

Gourmet mango ice cream!

I didn't use a recipe for this ice cream, but I really tried to remember what I did so that I could post it.
I put the following in a blender (I think):
1/2 cup raw cashews
1/3 block silken tofu
2-ish cups vanilla rice (or soy) milk
1 can mangoes with some of the syrup (fresh is better, of course)
1 tsp vanilla extract
1/2-ish cup agave nectar (makes for no sugar gritties)

and then I put in the ice cream maker. I don't usually use cashews, but they really make it rich and gourmet-tasting. It was as good as gelato!

The raspberries were on sale, so this dessert was extra-awesome.


Erin said...

Ice cream success! Looks delicious.

Veggie said...

This looks so good.

I wish I had an ice cream maker.

Rural Vegan said...

This looks great with the fresh raspberries. I've never used cashews in ice cream, but clearly I need to start!

I Am Gluten Free said...

Ooh yum. Gonna definitely try this and it's gluten free to boot!



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