{ raw vegan, gluten-free, serves 6-8 }
Since clementines have been in season, my household goes through about 15 pounds per week. These sweet, succulent, easy-to-peel, seedless little spheres are like nature’s candy. I average about 4 per day myself, and that doesn’t include those I juice or put into smoothies. Now that I have an awesome ice cream maker, thanks to Cuisinart, clementine ice cream was naturally first to come to mind.
Of course you don’t have to have the pistachio brownie with the ice cream, but they sure love each other. And since I’ve got you all telling me your sinful pleasures, chocolate has definitely been on the brain this week!
The orange caramel though is a must! One of my new loves is raw yacon syrup, from the roots of the yacon plant. Besides being a fantastic sweetener, it’s probiotic, full of antioxidants, and diabetic friendly. It’s perfect for a caramel sauce since it’s uncannily similar to the real buttery, sugary thing in both texture and flavor.
For the ice cream:
First make cashew cream:
1 cup cashews, soaked for 6-8 hours
2 cups water
1 tbs agave
1 vanilla bean, scraped
pinch of sea salt
Blend all ingredients well in blender or Vita-mix until very smooth. Refrigerate before use.
Remaining ice cream ingredients:
2 cups frozen clementine segments
1 cup cold water
3 tbs agave
1 tbs coconut oil
pinch of sea salt
In a blender or Vita-mix, first blend the clementine segments and remaining ingredients. Then incorporate 2 cups cashew cream and blend well. Transfer to ice cream maker and follow manufacturer’s instructions. Mix in about 1/2 cup chopped fresh clementine segments, if desired.
For the pistachio brownie:
2 cups oat flour
1 1/2 cups raw cocoa powder
1 cup dark agave
1/2 cup maple syrup
1/2 cup chopped pistachios
2 tbs coconut oil, melted
2 tsp vanilla extract
1 tsp sea salt
In a food processor, blend all ingredients, except for pistachios, until well-mixed. Transfer to a bowl and fold in pistachios. In a shallow baking pan, spread brownie mixture to 1/2″ to 3/4″ thickness. Place in the bottom of a dehydrator and dehydrate 12 to 14 hours at 115 degrees, until firm. Refrigerate for at least 3 hours before serving.
For the orange caramel:
1/2 cup clementine segments
1/2 cup raw yacon syrup
1/4 cup agave
2 tbs coconut oil
pinch of sea salt
Blend all ingredients in a food processor until very smooth. Spoon over ice cream and serve.
<3, JMK
