Superfood Ice Cream

Superfood Ice Cream Recipe

1) Herbal Tea Preparation

• 2T schizandra

• 1T rhodiola

• 1T goji berry

• 1/2T orange peel
  

Soak schizandra berries overnight or for 5 hours and strain to remove tannin content. Decoct or simmer the above in 1 quart of pure water for 20 minutes. Allow to cool and strain.

Blend the liquid tea with the following ingredients to make the nut milk cream.

2) Nut Milk Cream

• 1/2C hemp seed

• 3/4C raw cashew nuts soaked in 3/4 C water

• 3/4C tonic tea
  

Soak cashews in 3/4C of pure water overnight or for at least 4 hours and strain. Add the tonic tea to a blender mug and blend hemp seeds and cashews until smooth and strain through a fine mesh strainer or nut milk bag.

3) Ice Cream

Place nut milk in a high speed blender and add the following ingredients.

• 2C chopped strawberries

• 1C coconut meat

• 1C dates

• 1/2C goji berries

• 1/4C coconut oil

• 2T irish moss gel

• 1/4C lucuma powder

• 1/2t green stevia powder

• 3T bee pollen

• 3T maca powder

• 2t cordyceps powder

• 1t camu camu powder

• 1 vanilla bean (cut and scrapped) or equivalent

• pinch of sea salt

Directions:

1. After storing your ice cream mix in the fridge for 3 hours or until chilled, you are now ready to make your ice cream recipe in an ice cream maker.

2. Remove your ice cream insert from the freezer and place it on the stand with the mixing arm inside and the transparent lid on the top.

3. Turn on the ice cream maker.

4. Pour your blended superfood ice cream mix into the machine through the wide spout opening at the top of the device.

5. After about 20-30 minutes you will have a soft serve ice cream.

6. For firm ice cream, place it in a bowl and allow to freeze in the freezer for another 2 hours. This will give you a nice thick ice cream you can scoop out and serve.