Vegan Nog Ice Cream
Ingredients
- 2 C. Almonds
- 1 C. Pine Nuts
- 3 Medjool Dates
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1 Tbsp Vanilla
Method
- First you will need to make your two separate batches of nut milk.
- Combine 2 cups of almonds with 2 cups of water, blend and strain through a nut bag.
- Next combine 1 cup of pine nuts with 1 cup water, blend and strain through a nut bag.
- Combine both nut milks in a blender, add 3 Medjool Dates, 1/2 tsp Cinnamon, 1/2 tsp Nutmeg, and 1 Tbsp Vanilla.
- Blend and place into your home ice cream maker till frozen!
Here in south Florida our holidays are hardly the winter wonderland depicted in seasonal cards. So while the rest of the country settles in with a warm beverage we like to keep it on the cooler side after coming back from the beach. What better way to capture the essence of the holiday season in our warm climate than with a beautifully creamy Vegan Nog Ice Cream! Even if your current residence requires more than a sweater this recipe is perfect for when your fireplace has left you craving a cool holiday treat.
Don’t have an ice cream maker? Freeze 3/4 of your nog in ice cube trays and keep the other 1/4 in the fridge till they are fully frozen. Place the cubes and unfrozen nog mixture into your blender and blend on high till you have the perfect “Nog Shake” consistency!
Meal Plans & Recipes
Fancy a new recipe to try? Discover a variety of delicious vegan recipes including our "world famous" Hippocrates Green Juice recipe!
Looking for a plant-based immune system boost? Vitamin D can be found in mushrooms! According to a study published in the Journal of Investigative Medicine in 2011 “Vitamin D can modulate the innate and adaptive immune responses. ” We hope you enjoy this healthy and delicious way to get your vitamins today.
Enjoy our sprouted chickpea hummus and you will also reap the benefits of living food enzymes, increased digestibility, and plant-based protein.
Chef Ken Blue’s cherry cobbler recipe is a delicious, guilt-free dessert packed with the nourishing benefits of raw, plant-based ingredients. This vegan twist on a classic favorite will satisfy your sweet tooth!
Everyone goes crazy at Raw Fest for our Banana “Nice Cream” with our simply perfect Date Carob Sauce. When you freeze bananas and then put them through an auger press juicer (using the blank attachment), you will create a tasty alternative to ice cream that is just as thick and creamy as the cow’s milk-based variety!
Kimchi is low in fat and high in fiber and even better when you make it yourself! To top it all off, an easy low fat dressing can be made by simply putting your kimchi in the blender and blending till smooth.
You could say we are a little crazy about our green juice here at Hippocrates. We drink it twice a day and believe our recipe offers the perfect balance of nutrients and flavor.
Happy being vegan but miss your favorite dressing? Try our vegan friendly No Honey Mustard Dressing as a dip, dressing, and all around fantastic condiment!
Filling, rich, creamy, and fully raw vegan. Enjoy our recipe for these sumptuous mushrooms as is, or warm right out of your dehydrator.