Ginger Ice Cream

Ginger Ice Cream

Ginger Ice Cream

This is by far the best “raw” ice cream I’ve ever tasted! This ice cream will last in the freezer for up to two months. (ha ha)


  • 2 cups almonds, soaked 8 hours, rinsed and drained
  • 1 ½ cups water
  • 1 ½ cups cashews
  • 6 tablespoons ginger juice
  • 1 cup light agave nectar
  • 2 ¾ tablespoons psyllium husk powder
  • pinch of salt


  1. Blend almonds and water in high speed blender until smooth
  2. Strain mixture through mesh bag and store pulp for other uses
  3. Return almond cream to blender, add remaining ingredients and blend until smooth
  4. Transfer ice cream to a storage container and freeze 12 hours or until it reaches desired firmness.
  5. Let rest at room temperature for 15 minutes before scooping to serve.

Source: Kari Bernardi-Ibsen, Living Light Faculty Guest Chef

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