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“Better Than Cold Stone Creamery
Cake Batter Ice Cream: Dairy-Free &
You Don’t Need an Ice Cream Maker!

Posted by DishragDiarist on April 8, 2013 in Recipes, Snacks/ Drinks with 3 Comments


Welcome! Thank you for visiting. For the time being, I am taking a hiatus from updating this site. (You can read more about it here.) Please join me on Facebook or Pinterest for more content or to ask questions.
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Do you know that the National Cancer Institute predicts that one out of every two Americans born today will be diagnosed with some form of cancer? Or that the CDC tells us that 5.2 million American children have ADHD, and that number is skyrocketing? Almost 10% of all kids in the U.S. have asthma, and at least 13% have one or more developmental disability. Obesity rates are through the roof (1/3 of adults and 20% of U.S. children), as are the rates of related diseases like diabetes.

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Feel free to contact me with any questions, and thanks for visiting!

Is it finally feeling like spring where you are? It is here! I’m so looking forward to this week of warm temperatures and soaking up some vitamin D. Oh, and eating some homemade ice cream!

You are so going to love me for this. So get your clicking finger ready for sharing, or pinning, or whatever :) .

Better Than Cold Stone
Cake Batter Ice Cream

Based on a recipe in a Healthy Surprise delivery box.

*2 cups raw cashews, plus warm filtered water for soaking
*8 dates, plus filtered water for soaking
*2 cups shredded coconut
*1/2 cup Grade B maple syrup
*2 tsp. vanilla extract
*1-1/2 tsp. sea salt
*3/4 cup filtered water
*1/2 cup coconut oil, liquified

Soak cashews in warm filtered water for at least seven hours, or overnight. (See this post for more info on soaking and where to purchase raw cashews.)

About ten minutes before getting started, pit the dates and soak them in warm filtered water. This is just to soften them and make them easier to blend. (I usually keep a container of soaked, plumped dates in my fridge to use in smoothies and such.)

Drain and rinse cashews (dispose of water). Drain dates.

In a blender, combine shredded coconut, dates, maple syrup, vanilla extract and sea salt. Pulse to combine a bit, and then add in the cashews and the 3/4 cup filtered water. Begin blending on high speed, and pour in liquified coconut oil as it blends. Depending on the strength of your blender, this part may be a tad annoying. In my blender (which I’ll be reviewing soon), I had to do some stopping, scraping and mixing. Trust me, it’s worth it.

Blend until smooth and combined.

Scrape into an air-tight container and freeze overnight.

Have Cake Batter Ice Cream for breakfast. (Optional.)

Find other ice cream recipes here and here.

This post is featured on Kelly the Kitchen Kop’s Real Food Wednesday.

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  1. NormanoApril 8, 2013 - 12:33 pm #1

    Yummy!! Can’t wait!

  2. MrsBullJune 21, 2013 - 9:41 am #2

    OMgoodness! I am making this pronto.

    On another note…I am so sad that the site is closing! I adore your site and find it soooo informational. I defintely understand where you are coming from, however. I will continue to follow you on facebook and I suppose it’s time I log back into my pinterest account! ;) <3 you!!

  3. DishragDiaristAugust 22, 2013 - 7:16 pm #3

    Thanks, Steph! <3 you, too!

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