Kitchen fun - making nut creamsicles

We got down to business in the kitchen yesterday. We were desperate for something cold and sweet to eat so we made berry nut creamsicles. The boys got elbow deep in water to wash the popsicle molds.


Since we can't have dairy, and I don't like the taste of soy ice cream very much, we're always looking for healthier alternatives. We have a raw 'ice cream' that the boys and I love and it makes perfect creamsicles. They scooped out the avocado and put handfuls of cashews in the blender. I bought a Vita-Mix a few months ago and while I told myself for years that I didn't really need one, I can't imagine my kitchen without one now. Besides making our "ice cream" in a matter of minutes, I make our own gluten-free flour, green smoothies, and it can even blend up compost from the kitchen! I love this machine.


We enjoyed a little cup while the creamsicles were freezing.

Berry Peach Iced Nut Cream

1/2 cup raw cashews
1 large orange, juiced (or 1 cup orange juice)
1-2 teaspoons vanilla
1/2 ripe avocado
1 cup frozen raspberries
1/2 to 1 cup frozen strawberries
1/2 cup frozen peach slices

If you own a Vita-Mix you can blend all the ingredients in it (adding more orange juice as it's needed). Otherwise, use a blender to blend until creamy and smooth the cashews, orange juice, and vanilla.

Then transfer the cashew mixture to a food processor fitted with the 's' blade and add the avocado, frozen raspberries, frozen strawberries, and frozen peach slices then process until smooth, thick, and creamy.

Serve immediately, or freeze for later use. To serve frozen nut cream, let stand at room temperature for about 5 to 10 minutes then place into the food processor and process until soft and creamy.*

*This is my slightly modified version. The original recipe is from The Whole Life Nutrition Cookbook.

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