******* FROZEN DESSERTS *******

Nutrition Facts

Servings Per Recipe

Makes one serving

Amount Per Serving

Calories

Preparation Time:

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

Making your own custard for ice cream gives you complete control over the content not like store bought

brands

Most of the ice creams in this chapter are based on a nut cream (a puree of water or juice and nuts or seeds) but

a couple of them are based on soy rice or coconut milk or simply juice (as in the meyer lemon sorbet)

Most of the ice creams are low in saturated fat and high in monounsaturated fat due to the good fats in the

nuts

Some nuts are too gritty (even after or more minutes of high speed blending) to be good in vegan ice creams

that are based on nut cream The best nuts for making ice creams are: pine nuts pecans and walnuts Nuts that

are too gritty to be used in large quantities (although as a small proportion can work) are: almonds macadamia

nuts hazelnuts and brazil nuts Sometimes nut butters can work as a base for ice creams: if they are ground very

well by the manufacture there is very little grit and it can make a pretty smooth ice cream; almond butter is a

good example of a nut butter that can work well in ice creams

These frozen desserts are best made in an ice cream maker but it can be done in a pan without an ice cream

maker The consistency will not be nearly as good without an ice cram maker that constantly turns/mixs the

mixture as it freezes

Note: In general smoky pine nuts are not recommended for use in ice creams For more information refer the

pine nut listing in the "Glossary of Ingredients" (at the beginning of this book)

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

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Desserts Of Vitality