GF Vegan Coconut Cashew Sugar-Free Ice Cream! & Zucchini Millet Cakes!

It’s official. I’ve made ice cream!! Without an ice cream maker! AND it’s gluten-free, vegan, sugar-free, and Body Ecology Diet friendly!! Coconut Cashew Ice Cream!! Bliss!

ready to dig in!

I was literally dancing around the kitchen — no joke!

And I’ll bet you have all the ingredients right. now!

Here’s what you need: (This makes enough for 1 big serving or 2 dainty ones)

1/2 can of coconut milk (I used light)
1/2 cup raw cashews (a rounded cup)
3/4 tsp pure vanilla extract (alcohol-free for BED)
2 “dropper fulls” of pure liquid stevia (alcohol free for BED) — more or less to taste
pinch of salt

Extras:
ice
rock salt
ziplock bags (2 sandwich and 1 gallon)
water-tight tupperware

In a food processor, process everything until you get a smooth, creamy liquid. Then, pour the liquid into a Ziplock sandwich bag. Double-Bag it. Then, in a large-ish tupperware, place a layer of ice and then sprinkle with rock salt. Place your bag with the ice cream mix on top. Then, cover the bag with another layer of ice and salt. Close the tupperware lid tightly. Place the tupperware inside a gallon ziplock — (it probably won’t close, but that’s ok). Then…SHAKE! Shake the tupperware for about 15-20 minutes continuously. (You may want to recruit someone to help!) If it’s not continuous, it’s not a huge deal — I did it by myself, and took several 2-3 minute breaks and it was fine:)

After about 20 minutes, you’ll have GORGEOUS ice cream!!!

Word of Caution: DON’T put the rock salt down the disposal!! (I may or may not know from experience…oops)

creamy and dreamy!

This ice cream was…amazing…magnificent…bliss-inducing! It was so luxuriously creamy and wonderfully rich! There was a great vanilla flavor, with just the right amount of sweetness from the stevia!

As you can see, I topped mine with a cookie:) A Body Ecology Puffed Millet Cookie….which is also gluten-free, sugar-free, and dairy-free! (It has egg whites).

gluten free, dairy free, and Body Ecology Friendly!

So that was dessert…now for dinner:) (Dessert first, I always say!) Tonight I made GF Zucchini Millet Cakes with a Roasted Red Pepper Sauce! So delicious — and Body Ecology friendly too!! YAY!

so healthy and fabulous!

Here’s what you need:

Cakes:
2 zucchini, grated, or minced
1/2 onion, finely diced
1/2 cup millet & 1/4 cup amaranth cooked in 1 1/2 cups veg stock
2 egg whites (optional)
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp paprika

Sauce:
1 red pepper, roasted

delicious roasted red pepper sauce!

Preheat oven to 425. Cook your millet and amaranth together until all the liquid is absorbed, about 20-25 minutes. Then set aside to cool for a bit. In the meantime, grate your zucchini and mince you onion. Put them in a clean kitchen towel and wring out all the excess liquid (there will be a lot!). Then, combine your veggies, egg whites and spices in a bowl and stir to coat. Finally, mix in your cooked/cooled millet. If you have time, refrigerate for an hour — it will make the patties easier to form. Form patties out of about 2-3 Tbsp of the “batter” and place on an olive-oil-sprayed baking sheet. Spray tops with olive oil spray. Bake for about 30-35 minutes, carefully flipping half way through, until golden brown. Serve with Red Pepper Sauce!

mmmm!

Here’s what you do for the sauce:

To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with salt and pepper. Blend until you get your smooth sauce! YUMMO!

Zucchini and Millet Cakes!! Yummo!

I served this with Lobsta Bakes‘ wild, ocean-caught cod. This fish is so succulent! I baked it at 425 for about 25 minutes with 1 tsp EVOO, salt, pepper, chili powder and paprika. Scrumptious!

This meal was fantastic! The zucchini cakes were crunchy on the outside, and soft and pillowy on the inside! The flavor was so delicate! Slightly sweet with a subtle smokiness from the cumin and chili powder. Just superb! And combined with the silky and smokey red pepper sauce — it was just delicious!

Crunchy outside, pillowy inside:)

Right now, my family is all together for Memorial Day, and even though they all had Beer Boiled Brats and baked beans tonight for dinner (I couldn’t because they’re both not on the Body Ecology Diet), they all gobbled up these zucchini cakes, raving about them! Score for Team Happy Tummy! :)

What do you do for Memorial Day?

If you need BBQ inspiration, check out my Memorial Day Recipe Round Up!

Until Tomorrow!

My food processor was the star in both of these recipes, making both the ice cream and the sauce possible! Here's the one I use: