Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

BRYANNA'S NORTE AMERICANO-STYLE VEGAN LUCUMA ICE CREAM Servings: 12; Yield: 6 cups 2 cups soy or almond milk 2/3 cup lucuma powder (available in health food stores or online from amazon.ca) 2 cups (1 pint) your favorite plain vegan creamer (I like So Delicious Original Coconut Milk Creamer) 1/2 cup raw cashews OR raw, shelled sunflower seeds, soaked in boiling water for 10 minutes and drained 3/4 cup light agave nectar 1/2 Tbs pure vanilla extract 3/8 tsp Xanthan Gum or Guar Gum OR 1 1/2 tsp Instant Clear Jel (acts as a stabilizer) 1/4 tsp salt The night before or morning before serving the ice cream, place the 2 cups soy or almond milk into a blender along with the lucuma powder and blend until VERY smooth. Scoop the mixture into a jar and refrigerate for 8 hours. After 8 hours, mix the refrigerated lucuma mixture in the blender again with all of the remaining ingredients. Blend again until it is VERY smooth. Pour the mixture into a pitcher or bowl and place it in the freezer until it is very cold all the way through, but NOT frozen (check every so often). As soon as the mixture is very cold, scoop it into your ice cream maker and freeze according to directions for your machine. Scoop the finished ice cream into freezer container(s), cover and freeze for several hours before serving. Nutrition Facts:Nutrition Facts alculated using So Delicious Original Coconut Milk Creamer and Silk Organic Original soy milk. Nutrition (per 1/2 cup serving): 187 calories, 26 calories from fat, 3.1g total fat, 0mg cholesterol, 69.3mg sodium, 67.4mg potassium, 33.8g carbohydrates