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Wild Flower Vegan Ice Cream

April 23, 2012 by AbraPappa Leave a Comment

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wild flower ice cream

It is virtually impossible to forage for wild food in Central Park (see: An Edible Adventure Through Central Park) and not come out inspired. The edible flowers were definitely my favorite part not only because they are such beauties, but I found the complexity of flavors and texture superb. Just be sure to wash them well, they did come from Central Park after all.

The recipe begins by making cashew creme (instructions below) and freezing the creme into ice cubes. This is my base for raw ice cream, from that point you can literally add any flavors you like.

Raw Wild Flower Ice Cream, creation

Cashew creme ice cubes

This was the perfect cool and creamy treat after a long day in Central Park. As soon as I shot a few photos I demolished this bowl of goodness.

Raw Wild Flower Ice Cream, devoured

Scraping the bowl clean

 

Wild Flower Vegan Ice Cream

Servings: 2
Calories: 621 kcal
Author: Abra Pappa
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Ingredients

  • 1 cup of cashews, soaked in water for 2-3 hours
  • 1 cup of water
  • 1 cup of organic frozen blueberries
  • 1/2 cup of wild flowers, I used Common Blue Violet and Wisteria
  • 1/4 cup of raw honey
  • 2 tablespoons of raw coconut butter

Instructions

  1. Blend the soaked cashews and 1 cup of water for 3-4 minutes, until super, super creamy. It will resemble heavy cream, we call it cashew creme.
  2. Pour cashew creme into ice cube tray and freeze for four hours.
  3. Add to Vita-Mix; honey, coconut butter, blueberries, wild flowers, and cashew creme ice cubes.
  4. Blend until it resembles ice cream (about 2-3 minutes) You will have to use the tamper to blend properly. Be careful not to over blend
  5. Top with scattering of wild flowers and enjoy.

Recipe Notes

Tools
vitamix blender
If you don't have a vita mix you can try using a regular blender and ice cream maker
ice cube tray

Nutrition Facts
Wild Flower Vegan Ice Cream
Amount Per Serving
Calories 621 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 7g 35%
Sodium 21mg 1%
Potassium 504mg 14%
Total Carbohydrates 68g 23%
Dietary Fiber 6g 24%
Sugars 46g
Protein 13g 26%
Vitamin A 4%
Vitamin C 11.5%
Calcium 2.4%
Iron 28.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Blog, Dessert, Recipes, Vegan Tagged With: Eat Nutritious, Recipe

Previous Post: « How to Roast Garlic
Next Post: An Edible Adventure Through Central Park »

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Comments

  1. "Wildman" Steve Brill says

    April 25, 2012 at 6:40 am

    The recipe looks great.

    Have you ever tried making pignola nut cream? I used to use cashews in my vegan ice creams, which aren’t all raw (agar, arrowroot, and lecithin granules are my thickeners, I add grape seed oil, and as a vegan, I use stevia and vegetable glycerin instead of honey), but found pignola nuts to work even better.

    It was a pleasure meeting you on my foraging tour. Also, I’m glad you’re still alive!

    Reply
    • Abra Pappa says

      April 25, 2012 at 7:39 am

      I’ve never tried with pignola nuts, but I certainly will now. I use stevia for a lot of my recipes, but I just bought this gorgeous raw honey that was begging to be used. To your point though, this recipe is actually no longer vegan with the honey. Oopsie.
      Thanks for a great day, I came home with so much inspiration!

      Reply
  2. "Wildman" Steve Brill says

    April 25, 2012 at 6:47 am

    Thanks for an excellent article. A couple of corrections: I’ve been leading foraging tours for 30 years plus 1 day (yesterday was the 30th anniversary of my first tour.) I was arrested by undercover park rangers for eating a dandelion in Central Park in 1986, and the resulting publicity was so great that embarrassed parks officials dropped the charges and hired me to lead foraging tours. I worked with them for 4 years.

    I also do private tours, especially with kids. I work with school classes and day camps, and lead birthday party tours as well.

    Hope to see you on some more tours!

    Reply

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INGREDIENTS⠀
DRY INGREDIENTS⠀
1/2 cup coconut flour⠀
2 tbsp chamomile flowers, chopped (optional)⠀
1 tsp baking powder⠀
1/2 tsp sea salt⠀
WET INGREDIENTS⠀
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2 tsp vanilla extract⠀
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6 large eggs⠀
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🌼Divide the batter among 10 liners filling to 3/4 full.⠀
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🌼Frost the cupcakes with your favorite frosting, I used homemade coconut cream frosting ⠀
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