Before I start I must admit that I am not a huge ice cream fan. Don’t get me wrong I love it when I have it but it’s not a crazy craving of mine but my fiancé loves it. I thought I would make him a treat and put on my apron. That’s right I found a recipe that I was comfortable with and made a raw, dairy free, nutrient dense and yummy dessert. To my surprise I succeeded and success tastes amazing! This ice kream is insane, the flavors blend into a magical, light, rich and creamy dessert.

I was inspired by an ‘ice kream’ recipe in Ani Phyo’s book “Ani’s Raw Food Desserts”. In my version I added cardamom which makes it tastes lighter and helps with digestion. I also opted to replace agave with grade B maple syrup. Agave is as high in fructose as high fructose corn syrup (HFCS) and is not necessarily raw. I would rather have dark maple syrup as it contains a higher amount of minerals and not as much fructose which makes it easier on the body. While this is not an everyday treat it’s definitely better than conventional ice cream 🙂


All organic if possible, makes 2-4 servings

  • ¾ cup cashews
  • ¼ cup soaked almonds
  • 1/3 cup grade B maple syrup
  • ¼ shredded coconut
  • ¼ cup coconut oil
  • 1/8 tsp cardamom


1. Combine all ingredients in a high speed blender until well mixed.

2. Pour into container and place in freezer for 3-4 hours.

3. Mix well after 4 hours and place back in freezer mixing on the hour for hours five, six and seven.

4. Remove and devour when at desired consistency!

IMG_8802Better for you ingredients:


  • high in antioxidants; digestive and diuretic properties
  • found to inhibit growth of cancer cells in the colon
  • source of minerals; potassium, calcium, magnesium, iron and manganese
  • rich in vitamins including niacin, riboflavin, vitamin C

Grade B Maple Syrup*

  • has a lower glycemic index than sugar
  • contains more minerals to help with its digestion thus it is less toxic in the body than sugar

*even though grade B maple syrup is considered ‘healthier’ than sugar it should still be used in moderation!

Coconut Oil

  • contains healthy fats
  • has anti-fungal properties
  • nourishes the thyroid
  • contains medium chain triglycerides (MCT’s) that are used as energy rather than stored as fat, making it a quick energy source
  • very heat stable and can be used as a safe cooking oil


Holistic Nutritionist