Tuesday, July 16th

Download/Print Recipe Here

(makes 1 liter)

Dairy-free, soy-free and soooo rich and creamy!

An ice-cream machine is helpful here for best texture, but this can be made just in the freezer too.

Hemp hearts are enjoying popularity because they have lots of protein, a great omega fats profile and they are high in fiber. They are serious brain-food and are a great addition to salads, dressings, cereals and grains. In this case, we are pureeing them to make a hemp milk- and turning that delicious mixture into raw, dairy-free Ice Cream!


1 cup hemp hearts

3 cups water

2 cups cashews

2 Tbsp vanilla extract or the seeds of 1 vanilla pod

1 cup coconut oil, melted

1 cup agave or maple syrup




  • Soak cashews for a few hours in plenty of water. Drain and rinse.
  • Combine all except coconut oil in blender and blend until smooth.
  • Slowly add coconut oil in a steady stream.
  • Once smooth, strain through a mesh sieve.
  • Pour strained mixture into an ice cream maker ( use manufacturer’s instructions) until it starts to harden.
  • Or- to use as a sauce, simply serve room temp or chilled over cakes or tarts or fresh fruit.

* If you don’t have an ice cream maker, I have had some success pouring the mixture into a frozen casserole dish and stirring it occasionally for the first few hours.

Then transfer the ice cream to a container and keep frozen.


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