Raw Ice Cream - Mint and Basil
Submitted by therawmichelle on November 21, 2011 - 1:38pm
(2 votes)
Servings:
2-3 Delicious and refreshing, raw basil and mint ice-cream makes for an interesting dessert for all seasons. On account of its invigorating taste, this ice-cream works its magic best when consumed after a festive dinner, for it can both aid digestion and freshen breath while tasting absolutely divine! The secret to this smooth little piece of heaven lies in the delicate combination of flavors from two essential oils found in basil and mint, namely eugenol and menthol.
Eugenol is a pale yellow oily fluid common to several types of spices, including cinnamon, nutmeg, clove, basil and bay leaf. Its spicy aroma has been used extensively in the perfume and flavoring industries, while some scientific evidence suggest that eugenol might also kill human colon cancer cells. Moreover, it has been used in traditional medicine for generations as a local antiseptic and anesthetic.
Menthol is currently one of the most commonly used essential oils, working as an analgesic, antipruritic, nasal and chest decongestant, as well as antispasmodic and smooth muscle relaxant, especially in the treatment of gastrointestinal disturbances. Furthermore, mint is renowned for its ability to freshen breath and restore the normal ph of saliva, as well as for inhibiting bacterial growth in the oral cavity.
The fine cashew cream ice-cream base is a great source of monounsaturated fatty acids, which protect against cardiovascular disease by reducing bad cholesterol and increasing the blood levels of good cholesterol. Rich in healthful amino acids, just a few scoops of this heavenly basil and mint ice-cream can provide you with a large part of your daily protein needs!
Our latest recipes:
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Ingredients:
> 1 cup of freshly chopped basil leaves
> 4 cups of soaked raw cashews (or raw almonds)
> 3 to 4 cups of fresh spring or raw water
> half a cup of raw honey or agave nectar (can add more to taste)
> 1 teaspoon of fresh mint leaves
Preparation:
> Blend all ingredients together until smooth
> Move the mixture into a deep container and place into the freezer
> Stir gently every few hours until it is frozen
> Serve alone or with your green smoothie. The ice-cream can keep in the freezer for around 2 weeks.
1 response to "Raw Ice Cream - Mint and Basil"
1. Well, I can't say I've tried
Well, I can't say I've tried the recipe in it's entirety, but I made the plain ice cream (using almonds instead of cashews 'cuz that's what I had). THANK YOU for the idea!
I've tried many raw ice cream recipes, but this is by far the easiest and best!
I have had ice cream every night (I make it in my vitamix and it's ready in the evening). I make a sauce out of dates soaked in orange juice and then blended...omg YUM!
My kids love it too.
Thank you again. I know, I have to try your full, correct recipe. I will. It looks lovely!