Carob Ice Cream

2 cups soymilk or nut milk
1 cup well-drained silken tofu
½ cup carob powder
½ cup raisins
½ cup cashew butter or 10 tablespoons raw cashews
½ cup canola oil
¼ cup vegetable glycerin, honey, barley malt,
or rice syrup
2 tablespoons lecithin granules
2 teaspoons vanilla extract
8 common spicebush berries or 1/2 teaspoon
freshly ground allspice berries
1 Kentucky coffee-tree seed (not the pod),
toasted and ground
½ teaspoon salt
¼ teaspoon freshly ground cloves
1-teaspoon liquid stevia

1. Place all the ingredients in a blender
and process until smooth.
2. Chill (or begin with chilled ingredients)
if required by your ice cream machine.
3. Pour the mixture into the ice cream machine
and freeze according to the manufacturer's instructions.
Makes 5 ½ cups.

Non dairy Ice cream
2 teaspoons kosher gelatin
1/4 cup apple juice
1/4 cup honey
3-1/4 cups vanilla soy milk
2 teaspoons vanilla

1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.

2. In a medium saucepan, whisk together honey and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.

3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.

Makes about 1 quart.

Strawberry "Ice Cream"

This recipe is from The Pritikin Promise for Vegan Strawberry Icecream.

The recipe specifically mentions a "vitamix" machine, however if you don't have one than try making it in a regular blender… I don't know if it will work, but it is certainly worth a try. Another thought is to blend the stuff in its unfrozen state and then freeze it in your freezer… just remember to stir it every hour or so until its frozen. Substituting other frozen fruits should be just as easy… just have to adjust the sweetener.

Serving Size: 3

2 cups brown rice — soft cooked
2 tablespoons apple juice, from frozen concentrate plus water to make
1/2 cup
4 cups strawberries, frozen — unsweetened
few drops each of almond and vanilla extract

Process the rice and diluted juice in the Vita-Mix on high speed until very smooth; add the strawberries and flavorings and continue to process until the strawberries are worked into the mixture. Serve immediately