Just the other day my mom was telling me about an evening out she and my dad enjoyed. The evening finished with a trip to Dairy Queen for a soft serve ice cream cone. She was telling me how she was thinking about Reece when she ate it and how he would never experience the taste and enjoyment of a soft serve ice cream cone. I said, really? That’s what you were thinking about…
You see, while my parents are supportive of the decisions Justin and I have made in raising Reece as a dairy free, refined sugar free, real food, vegetarian kid; they don’t always understand how wonderfully amazing real food can taste nor do they understand what amazing things we can create with real food.
So when they came for lunch last weekend, I challenged myself to recreate a non dairy, vegan, vanilla soft serve that would put my mom’s mind at ease about Reece not missing out on soft serve ice cream.
Just the week before I had met my friend Maggie of She Let Them Eat Cake for tea and she told me about a delicious fRAWstie she had posted recently on her blog. So I checked it out, made some changes and voila – the perfect vanilla cashew cream sauce.
Vanilla Cashew Cream Sauce
6 medjool dates, pitted and soaked for 1 hour
½ cup raw cashews, soaked for 1 hour
1 to 2 tsp of vanilla (start with 1 tsp, taste and add more if you want a more vanilla flavor)
7 ice cubes
2 to 3 tbsp of water
Strain the dates.
Strain and rinse the cashews.
Add first four ingredients plus 1 tbsp of water to the blender and blend well. This will make a thick soft serve ice cream. I was serving this over some fresh organic berries so added more water (2 tbsp) to thin it out and create a wonderful topping which drizzled perfectly over the berries.
We had quite a bit left over, so out came out popsicle molds. And wow, they were delicious that way too!
I bet you are all wondering what my mom had to say…not much, she was too busy eating it.