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Cauliflower Ice Cream

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Cauliflower Ice Cream

Did you just say “Cauliflower WHAT the heck?” Yep, I had the same reaction…

       One Sunday morning my daughter and I were watching the cooking show on NBC channel. There was a cute guy blogger named Danny Seo, demonstrating his DIY and lifestyle hacks and recipes featuring all natural stuff. Then he showed one of his recipes in action and it was called Cauliflower Ice cream! My daughter and I looked at each other: Cauliflower what? We watched the exciting very well put together video and the ice cream looked quite delicious.

       Couple of weeks later I saw Danny’s similar episode, but this time on Harry Connick Jr.’s show. With  Harry himself and his studio audience trying the cauliflower ice cream and raving about it, I knew I had to give it a try.
dairy free ice cream, cauliflower ice cream
 
       I loved to see the 2 main ingredients were my favorite. I love cooking with cauliflower. Cauliflower has mild or practically no taste and airy texture and it is so healthy. The second main ingredient is coconut milk that is highly nutritious and rich in fibre, vitamins, minerals and healthy fats, I thought what a great way to sneak good stuff in your food and to put it into a healthy dessert. So I was very excited to thrill my family and my dairy-free guests with this out-of this world ice cream.

         My thoughts: After I made it, the cauliflower ice cream did not taste like cauliflower at all.  It was smooth in texture almost like a gelato, there was a hint of coconut flavor and some presence of vanilla.  It definitely would go well with some crushed nuts or something crunchy or even a brownie.

       On my photos you can see I topped ice cream with pistachios and served with the side of chocolate chip cloud bread muffins dipped in chocolate. And yes, it was delicious. 
vegan vanilla ice cream, cauliflower ice cream
         Ready to try for yourself? It’s really easy to make (About 5-10 min prep time) All you need is throw ingredients in your blender and blend until smooth. 
You will need:
½ head cauliflower (about 1½ cups florets) – You can also use 1½ cups of frozen riced cauliflower
1 cup cashews, soaked and drained – yep, there’s more benefits to soaked cashews – just place them in filtered or warm water and and soak for at least 3 hours.
1 can coconut milk
2 vanilla beans, scraped ( I got mine vanilla beans on Amazon. You can also use pure vanilla bean paste)
¼ cup organic coconut oil
½ cup organic maple syrup
1 tablespoon vanilla extract
1 tablespoon almond extract
⅛ teaspoon sea salt
½ cup pistachios, chopped
 

Preparation method
  1. Cut the cauliflower into florets. Boil for 5 minutes, or until tender. Drain and cool.
  2. Add the cooked cauliflower, cashews, coconut milk, scraped vanilla beans, coconut oil, maple syrup, vanilla extract, almond extract, and salt to a high speed blender and process until smooth.
  3. If you have an ice-cream maker – churn the mixture in an ice cream maker according to the manufacturer’s instructions. I don’t have an ice-cream maker so I poured the blended mixture from the blender directly to the glass loaf bakeware. Stir in the pistachios before storing the ice cream in the freezer. Or you can pour them on top after you scoop your ice cream.
  4. Freeze for at least 4-5 hours and take it out of freezer 30-40 minutes before serving or when you see it is soft enough to scoop with the ice cream scooper. Sprinkle with pistachios or other nuts or your favorite topping and enjoy while it’s cold!

cauliflower ice cream

If you have friends that are dairy free or low carbers, please feel free to share this impressive Cauliflower ice cream dessert with them. If you make, it I would love to know what you thought of it. Write me a comment below or post a photo on my Facebook page.

The post Cauliflower Ice Cream appeared first on The Big Apple Mama.

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