Ice-Cream | Raederle's Raw Recipe

No ice-cream maker required!

Banana ice-cream (plain) with cacao dust and Cherry Chocolate Treats,
a recipe from an upcoming recipe book.

Dairy-free, gluten-free, sweetener-free and even ice-cream-maker free! This treat is one that the family will love, including children. It's inexpensive, fun, and makes the summer heat a breeze.

Many raw vegan ice-cream recipes call for nuts, seeds, coconut, or another fatty ingredient. My ice-cream recipes do not, for two very important reasons:

[Reason #1]

Combining fats and sweets is hard on the digestion. When you can make a delicious treat without including fat, do so! Without nuts and seeds, this recipe becomes appropriate for every-day consumption.

[Reason #2]

Digesting fats makes you physically over-heated. All the digestive power is like a fire burning inside your belly. In wrung-out digestive systems, inflammation will increase, raising your body temperature. If it's hot enough that you want ice-cream, then lets make an ice-cream that won't cause your digestive system to build up a fire, okay? Let's get cool as a cucumber.

In the video below, I'll show you how to make Cacao-Mint Ice-Cream in a masticating juicer. You can also use a food processor, as explained in the video. Ingredients and nutritional information for many different flavors is included after the video. Enjoy!

Cacao Mint Raw Ice-Cream

Video demo by Raederle Phoenix

The day before you make ice-cream, freeze at least six bananas. Break them in half or quarters and then put them in a metal or glass pan within the fridge. Baking pans are great for the freezer. Another option is to put things atop a ceramic plate.

You may also wrap banana pieces in wax paper or parchment paper. I do not recommend using plastic. Plastic gives off toxic gasses, and most plastics release particularly toxic substances when it comes into contact with something wet while frozen. (The worst is freezing plastic water bottles.)

Among your frozen bananas, also include a mango cut into chunks, and a kiwi in at least two parts. (Kiwi skin does not have to be peeled off, but it should be scrubbed to remove excess fuzz.) If using a masticating juicer, make sure each piece will be small enough to fit down the chute.

Peeled and frozen, fruits will stay in the freezer for weeks without going bad. Bananas may start to brown slightly after ten or fourteen days, but they are still perfectly fine to consume (albeit slightly less nutritious).

Bananas can be frozen in their peel, but then you must run them under warm water to peel them after they come out. The process causes the banana to be less frozen and causes the ice-cream to be more like cold pudding.

Food Processor:

1. Add fresh ingredients with a little of the frozen ingredients to your food processor. 
2. Blend until nearly smooth and add small frozen pieces as you blend.

Masticating Juicer:

1. Use all frozen (little or no fresh) ingredients when using a masticating juicer. 
2. Put all frozen ingredients through. Stir in spices. 
3. (Optional) Put through most of the ice-cream again. Stir.

Multiple Flavor Swirl:

1. If you're making multiple flavors to swirl together, store in a ceramic bowl in the freezer while making the other flavors. 
2. When all flavors are complete, carefully spoon them together into a bowl, each flavor taking up a segment of the bowl individually. 
3. Take a spoon and start in one flavor and come full circle once to where you started.

Mango Ice-Cream

• ½-1 frozen mango
• ½-1 fresh mango
• 1-2 frozen bananas
• ⅛ teaspoon vanilla powder (optional)

Kiwi Sherbet

• 1-2 frozen kiwis
• ½-1 fresh kiwi (save a slice or two for garnish)
• ½ frozen mango (optional)
• 1 lime's juice or 1 frozen lime
• 1-3 frozen bananas

Blueberry Ice-Cream

• 1-2 cups frozen blueberries
• 1 cup fresh blueberries (save a few for garnish)
• 2-4 frozen bananas

Strawberry Ice-Cream

• 1 cup frozen strawberries
• 4 cups fresh strawberries (save a few slices for garnish)
• 4-5 frozen bananas

For fancy occasions, serve ice-cream over slices of fruit with walnuts and coconut cream.

Nutritional information follows. The following amounts are easily recommendable for daily consumption for breakfast or lunch. These recipes are easily digested, full of nutrition, inexpensive and easy to make.

The amounts specified and the ingredients specified are exactly what is used in the nutritional analysis the follows each set of ingredients.

Mango Ice-Cream

• 1½ mangoes
• 2 bananas

Calories: 512
Fiber: 14.2 g
Fat: 2.7 g
Protein: 6.7 g

B1: 19%
B2: 33%
B3: 35%
B5: 36%
B6: 113%
B9: 66%
A: 40%
C: 272%
E: 32%
K: 25%

Calcium: 6%
Iron: 8%
Magnesium: 37%
Manganese: 53%
Potassium: 36%
Selenium: 10%
Zinc: 10%
Omega-3: 29%
Omega-6: 19%

Kiwi Sherbet

• 3 kiwi
• ½ mango
• 1 lime's juice
• 3 bananas

Calories: 553
Fiber: 18.3 g
Fat: 2.9 g
Protein: 7.8 g

B1: 20%
B2: 35%
B3: 30%
B5: 39%
B6: 127%
B9: 50%
A: 16%
C: 396%
E: 33%
K: 103%

Calcium: 9%
Iron: 10%
Magnesium: 49%
Manganese: 71%
Potassium: 48%
Selenium: 9%
Zinc: 13%
Omega-3: 25%
Omega-6: 65%

Blueberry Ice-Cream

• 3 cups blueberries
• 3 bananas

Calories: 568
Fiber: 19.9 g
Fat: 2.6 g
Protein: 7.1 g

B1: 25%
B2: 40%
B3: 30%
B5: 35%
B6: 118%
B9: 24%
A: 3%
C: 98%
E: 19%
K: 97%

Calcium: 4%
Iron: 12%
Magnesium: 39%
Manganese: 136%
Potassium: 34%
Selenium: 7%
Zinc: 16%
Omega-3: 32%
Omega-6: 50%

Strawberry Ice-Cream

• 5 cups strawberries
• 4 bananas

Calories: 663
Fiber: 27.5 g
Fat: 3.8 g
Protein: 10.2 g

B1: 30%
B2: 47%
B3: 43%
B5: 51%
B6: 161%
B9: 69%
A: 3%
C: 651%
E: 18%
K: 21%

Calcium: 12%
Iron: 24%
Magnesium: 73%
Manganese: 234%
Potassium: 61%
Selenium: 14%
Zinc: 22%
Omega-3: 56%
Omega-6: 82%

Thanks for reading. Enjoy making ice-cream!

If you want to be able to fulfill your own nutritional needs based on foods you love most, then check this out (click here).

~ Raederle