2 C Brazil nuts
4 C fresh water
3/4 C packed pitted dates
2 T <lecithin>
1/2 t <salt>
1 t vanilla extract or 1 inch of vanilla bean
6 T cacao powder
In the carafe of your blender, place Brazil nuts and the 4 cups fresh water, Blend on high for a few minutes. Don’t let the milk get too hot while blending. Strain milk through a milk bag or cheesecloth. Reserve pulp for cake recipes.
Rinse the blender and return the milk along with the dates, lecithin, vanilla, salt and chocolate powder to the blender. Blend well and freeze.
This mix can be kept in your fridge until ready to use and will freeze faster when cold.
This is a rich chocolate ice cream.
Makes 1 quart.
Adapted from I Am Grateful by Terces Engelhart.