I just started going through the recipes in the Veg News food issue. This is the first one I had to try. I broke down and bought a little kitchen ice cream maker for the occasion. I can see a lot of fun with this little gadget.
Raw cashews, coconut, agave, fresh mint from the garden, vanilla bean, and a dash of salt. The chocolate sauce is made with raw cocoa and agave with the seeds of a vanilla bean.
This ice cream received quite a few thumbs up from the fans at work. They are getting a little less worried about trying the vegan treats I bring in.
