Guest Post: Mango Mint Sorbet

Today's recipe comes from the kitchen of Dr. B.J. Hardick, co-author of the book Maximized Living Nutrition Plans.  This book outlines the foundation of the Core and Advanced Plans and is what inspired me to change my family's lifestyle, and eventually start Healing Cuisine to share with all of you.

Dr. B.J. needed some menu planning help.  He was throwing a Latin American themed dinner party for his friends.  He wanted the perfect dessert to compliment his other courses.  My mind immediately went to mangoes.  Mango sorbet is a traditional dessert for many of the countries in South America.  And, it's super easy to make at home!  We combined two recipes to create this new spin on mango sorbet, from Fine Cooking and Healing Cuisine.

He didn't know this picture was making it on the blog.... Thanks B.J.!    : )

Mango Mint Sorbet
Makes 8 Servings

8 cups organic mango, diced and frozen
1/2 cup full fat organic Greek yogurt
1/2 tsp fresh orange zest
1/2 cup fresh squeezed organic orange juice
2 tsp fresh mint, chopped

Put frozen fruit, yogurt, orange zest, orange juice, and mint into blender or food processor.  Puree until creamy, stopping to scrape down sides of bowl as needed.  If frozen mangoes don't break down completely, gradually add water as needed through the feed tube while pureeing (a tablespoon or two at a time).  Serve immediately or freeze.  To serve later, allow 10-15 minutes for sorbet to soften at room temperature.

Dark Chocolate Cashew Ice Cream

Yesterday was National Ice Cream Day, as declared by President Reagan in 1984.  Even though the "holiday" is older than me, I had never known of its existence!  But I must admit, I was pretty excited when I pulled up my Today.com page to check the morning news and learned of the special frosty treat occasion.  Any excuse to make a tub of ice cream is welcomed at the Schwartz household!  :)

Ohhh, and I have to tell you about my new present from my hubby!!  When Austin and I got home from our Michigan vacation, Dave surprised me with a VitaMix on our kitchen counter!  OH, I was so so excited and surprised!  We had been saving for this for so long, but had to keep tapping into the VitaMix fund for things like car repairs and *ahem* a baby.  I have made smoothies and sauces and soups in it every day since!

So, to bring this side story full circle, I have been wanting to try a new dairy-free ice cream using cashews instead of coconut milk.  I am not the biggest fan of coconut flavor, and don't get me wrong the Vanilla Bean Ice Cream using coconut milk is still really tasty, but I wanted to try something different.  And I wanted to get a mixture that is closer to the texture of dairy-based ice cream.  You know, that super smooth velvety texture.....  Well I've been waiting for my VitaMix to give this cashew ice cream method a try.

You can make this batter in a regular blender, however you'll need to blend it longer to get it smooth enough.  You may also prefer to strain the mixture before adding to your ice cream maker to prevent chunks.  And if you don't have an ice cream maker, you can pour the batter into a large metal bowl.  Pop it in your freezer and stir it every 15 minutes with a spatula until you get the right consistency.  This one is worth the extra work!

This cashew ice cream was heavenly.  I nailed that velvety texture I have been pining for.  And the dark chocolate depth is out of this world!  We will definitely make again!  It hits your dark chocolate craving perfectly, and paired with fresh strawberries...ooh baby!  I think the cashew cream really made it.  I'm now dreaming of a maple-pecan version.........!

Dark Chocolate Cashew Ice Cream
Makes 6 Servings

2 cups organic raw cashews
2 cups organic unsweetened almond milk
3/4 cup powdered xylitol
2 tsp pure vanilla
1/2 cup unsweetened pure cocoa powder

1.)  Soak the cashews in filtered water at least 6 hours or over night.

2.)  Rinse the cashews until water runs clear.  Drain them.  Combine all ingredients, including drained cashews, in blender.  Blend until completely smooth (strain if you wish).  Pour into ice cream maker and freeze according to instructions.  Serve immediately or freeze to set 2-4 hours.

TIP:  If making ahead to store for more than 24 hours, add a Tablespoon of arrowroot powder when blending the ingredients together.  This will prevent crystallization that occurs when storing ice cream in the freezer.

Pumpkin Pie Ice Cream

Pumpkin Ice Cream
Makes 4 Servings

1 can full-fat organic coconut milk
1/2 cup cooked pumpkin, pureed
20 drops pure liquid stevia
1 tsp pure vanilla extract
1 Tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

1.)  In a medium bowl, mix together all ingredients until smooth.

2.)  Pour into ice cream maker bowl.  Follow ice cream maker's instructions.

3.)  When ice cream is set, eat immediately or store in freezer to firm up if desired.  Top with cinnamon coconut whipped cream (add 1 tsp of fresh cinnamon to the mixer while whipping the cold coconut milk).

Almond Joy Ice Cream

Okay, you can't pass this recipe up.  This ice cream reminds me of an Almond Joy bar...all the flavors are there, but hey, it's Advanced Plan!  :)

Almond Joy Ice Cream
Makes 6 Servings

2 cups unsweetened almond milk
1 cup full-fat coconut milk
3 free-range egg yolks
1 Tbsp arrowroot powder
1/2 tsp pure liquid stevia
2 tsp pure vanilla
Pinch of sea salt
4 Tbsp unsweetened cocoa powder
3/4 cup unsweetened coconut flakes
1/2 cup raw chopped almonds

In a blender, mix almond milk, coconut milk, egg yolks, arrowroot, liquid stevia, vanilla, sea salt and cocoa powder until smooth.  Add in coconut flakes and almonds and pulse a few times to fold in.  Pour into your ice cream machine (be sure bowl is prepped if needed) and follow your makers instructions.

Peanut Butter & Jelly Ice Cream

Is it summer where you live yet??  It's been summer just about everywhere across the U.S. this week.  Can't complain really.  A week straight in the sunny 90's calls for some cold ice cream experimentation!  And thus, PB&J Ice Cream was born!

Peanut Butter & Jelly Ice Cream
Makes 4-6 Servings

1 can organic full fat coconut milk
1 1/4 cups unsweetened almond milk (plain or vanilla)
1 tsp pure liquid stevia (more/less to taste)
1 Tbsp pure vanilla extract
1/2 cup unsalted organic raw Valencia peanut butter

1/2 cup unsweetened organic strawberry preserves

In a large bowl, whisk together the coconut milk, almond milk, stevia, vanilla and peanut butter.  Cover and chill in the fridge for about 2 hours.  Freeze in your ice cream maker according to the manufacturer’s directions.  During the last few minutes of churning, add in spoonfuls of strawberry preserves.  Serve immediately or freeze until ready to serve.

Vanilla Bean Ice Cream

Dave and I hosted a party for the Twin Cities Maximized Living Club.  We did a pot luck, a bring your own healing recipe party.  This was quite a few weeks back now, but I still wanted to share one final summer recipe with you!  We made this delicious Vanilla Bean Ice Cream and also a Mint Chocolate Chip Ice Cream using coconut milk (which was a flop, and tasted much like mojito).  Everyone loved the light and fresh Vanilla Bean Ice Cream tho!

We found organic vanilla beans on sale at Byerly's grocery store - $6 for two beans (you only use one in the recipe), but the price is SO worth it!  Using a real vanilla bean adds such depth of flavor.  I tasted the batter before and after adding the bean, and it was night and day difference.  So if you're thinking of skimping, I recommend NOT!

Vanilla Bean Ice Cream
dairy free - gluten free - sugar free - delicious
Makes 1.5 Quarts

4 c organic full fat coconut milk
1 3/4 tsp pure liquid stevia (taste your batter and adjust if needed)
Pinch of sea salt
1 Tbsp organic pure vanilla extract
1 organic vanilla bean, slit lengthwise, and scraped

Stir all ingredients together and  freeze in an electric or hand operated ice cream maker.  We use an old fashioned crank ice cream maker we received as a wedding gift.  I swear they make the best ice cream! :)

Variations:

• Coconut Ice Cream: Leave out the vanilla bean and add 1-2 cups shredded coconut.
• Orange Sherbet: Omit vanilla and vanilla bean, add 1 Tbsp of orange oil and some fresh orange zest.
• Berry Blast:  Omit vanilla bean, throw in 1 cup of organic mixed berries.
• Peanut Butter Swirl: Omit vanilla bean and stir in 3/4 cup melted peanut butter.
• Lemon Sherbet:  Omit vanilla and vanilla bean, add 1 Tbsp lemon oil and some fresh lemon zest, throw in 1 cup fresh organic blueberries.

Advanced Plan desserts can be fun, flavorful and SWEET!  You just have to experiment with fresh ingredients that you know your body can tolerate!

That's me, cranking away at the ice cream on our kitchen floor

Dairy FREE, Gluten FREE, Sugar FREE Coconut Ice Cream

You CAN enjoy ice cream on your Maximized Living Nutrition Plan.  As requested by Megan from Chippewa Falls, Wisconsin, here is an easy, simple recipe for delicious Coconut Ice Cream.  No more spending $6 on a pint of Coconut Bliss!  :)  Now, as a wedding gift we received an old fashioned crank ice cream maker from Dave's parents, so I'm not sure if the directions differ with an electric one.  Just make sure the freezer bowl is frozen.  Leave it in the freezer until you’ve got your ingredients mixed in a bowl first:

1 can  organic full fat coconut milk
1/2 c shredded unsweetened coconut
3 tsp powdered stevia OR 1/4 c honey (adds sugar)
Fresh berries for garnish

Soak dried coconut flakes in filtered water for a few hours to soften.  Drain the coconut thru strainer shaking off any excess water and mix it in a bowl with the coconut milk and stevia.  Assemble and pour into ice cream maker.  Start cranking, or if you're blessed with an automatic machine, sit back and wait for it to get ready for you.  It will should firm up in about 25 minutes. Top with berries and almonds and you've got THE best summer treat!

OPTIONAL 1:  You can also add a little raw milk for a lighter ice cream texture, I'd recommend probably around 1/2 to 1 cup.

OPTIONAL 2:  Second round, I threw some young coconut flesh into the blender with a little of the coconut water until it was smooth (used about half of a young coconut).  Added that in to the ice cream and it definitely gives it more flavor and firmer texture.  Try it if you feel up to it, but it's great with just the coconut milk, too!

Looking for more easy ice cream options?  Check out my recipe for Simple Sorbet.  More ice cream recipes to come thru the summer!

Simple Sorbet

I make this treat for the families I nanny for sometimes, especially begged for in the summer months by 4 and 8 year olds!  It's easy to turn your food processor/blender into an ice cream maker and make a HEALTHY, homemade sorbet in just minutes!

Simple Sorbet
Makes about 4 servings

1 lb frozen strawberries, blueberries, peaches, mango, pitted cherries, OR other frozen fruit
1/2 c plain organic Greek yogurt, unsweetened (I highly recommend Fage or Greek Gods brands)
3/4 tsp liquid stevia (optional)

Put frozen fruit, yogurt and stevia into food processor or blender.  Puree until creamy, stopping to scrape down sides of bowl as needed.  If fruit doesn't break down completely, gradually add water as needed thru the feed tube while pureeing (a tablespoon or two at a time).  Serve immediately or freeze.  To serve later, allow 10-15 minutes for sorbet to soften at room temperature.