Hey you! Yeah you, the one staring at the computer screen, relaxing on your 3rd and final day of the 3-day weekend, want some ice cream to enjoy on your day off?
Though you’d might.
Hey all you non-3-day-weekenders heading back to work today, want a super thick, rich, creamy, sweet yet crazily sugar and dairy free dessert when you get home tonight?
Of course you do!
If I could oversell something, this would be it. But I wouldn’t be overselling it – you see, it’s really that good – it’s just that when most people see sugar free, or dairy free, they run like the wind to the sugar, chemical, hormoned and air filled junk.
You can make strawberry flavor too!
I’ve made this before, with no real recipe, and have no idea why I waited this long to make it again.
The vanilla bean joined the party because they’re awesome and super expensive and I have a crazy fear it’ll go bad before I get my 6$ per bean’s worth, so I went for it.
Then I put the bean, with the vanilla scraped out, into a jar with sugar, and viola! vanilla sugar.
Call me Resourceful Rita I tell ya.
Another perk of this dish (yes, there are more), is it only takes about 5 minutes to whip up. Sure you should probably transfer it to a dish, let it freeze up a bit more, but I’ve eaten quite a bit right out of the blender.
Oh yeah, the blender.
This recipe calls for a vitamix. Yes, that vitamix. If you don’t have one, or haven’t made a best friend with one, you may be able to try it with a regular blender, but I’d be careful, I’m pretty sure it can burn out the motor. Try pulsing and scraping down the sides for best results, or maybe try a food processor… I’d like to think if it can make nut butter, it can make this, but the ice is pretty tough to crush.
Or it could just be another reason to add this to your Christmas wish list. You can make soups, smoothies, drinks, and even dough with it!
But trust me, the ice cream’s the best.
Dairy and Sugar Free Homemade Ice Cream
Prep Time: 5 minutes
Cook Time: Freeze 30 minutes
Ingredients (about 4 cups)
- 2 c. cashews (roasted with less salt works great, or you can use raw – just add a pinch of salt to recipe)
- 2 c. ice
- 4 dates
- 1 vanilla bean (or a capful of good vanilla extract)
- 1 c. strawberries (fresh or frozen) – optional
Load everything into a vitamix, blend on Variable 1, then increase to 10 and turn on high, use the rod thing to push the ice into the sides until the ice cream incorporates enough to run smoothly. It will take about 30 seconds, then you will hear the change in the machine and let it blend for about another 15 seconds. If you mix too long it loses texture and gets soft, not a big deal – just freeze it- but I like the texture less blended.
Pour into plastic container and place in freezer for at least 30 minutes.
Store covered in freezer for up to 2 months.