Strawberry Ice Cream

1             cup raw or organic milk
1             cup raw or organic cream
10-12      medium strawberries
1/2          teaspoon pure vanilla powder
1/3-1/2   cup xylitol

• Mix all the ingredients in a blender. Transfer the mixture to your ice cream maker bowl.

• Follow your ice cream maker instructions.

Melon and Hemp Nut Ice Cream

1              cup almond, organic or raw milk
1              cup raw cream or coconut milk
1              cup  melon cut into small pieces
1/3-1/2    cup hemp nuts
1              tablespoon xylitol
1              tablespoon  raw honey
3              organic free range eggs
1              scoop whey Perfect Protein Powder (chocolate or vanilla)

• Puree all the ingredients except for Protein Powder in Vita-Mix or a high speed blender. 

• Add Protein Powder and slowly mix it into the cream mixture. Less than 10 seconds for Vita-Mix.

• Follow your ice cream maker instructions.

Cheese Cake Ice Cream

Topping (make the topping in advance)

2/3    cup walnuts

1/3    cup almond meal

1       tablespoon date syrup

1       tablespoon xylitol

1/4    teaspoon vanilla powder

2       tablespoons coconut oil

1       tablespoon coconut flour

• Combine all the ingredients in a food processor. The mixture should resemble a paste and  be easily removed from the bowl. 

• Set aside 1/3 of a cup to be mixed with the ice cream later.

• Make a thin  layer (1/4 of an inch) with the reminder of the topping on the bottom of a dish that you want to transfer the ice cream into later. 

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8     ounces of cream cheese
1     cup organic or raw whole milk
1     cup organic or raw cream
2     organic free range eggs
1/3  cup xylitol
Zest of 1 lemon
Juice of one lemon 
1     teaspoon vanilla 

• Combine cream cheese, milk and cream in a blender until well mixed.

• Put eggs, xylitol, lemon juice, lemon zest and vanilla in a bowl or a small sauce pan. Place the bowl or the sauce pan on top of a steaming pan (double boiler) and whisk the egg mixture for about 10 minutes until it is smooth and thickens into the consistency of gravy.

• Remove from the stove, let it cool down for a couple of minutes. Gradually lighten the egg mixture with the cream and milk mixture.

• Pour the batter into an ice cream maker bowl and follow its instructions.

• Right before the ice cream is done sprinkle 1/3 cup of the topping that you have made ready in advance into the ice cream maker bowl while it is still spinning.

• Spoon the ice cream on top of the layer of topping in the 8x8 inches dish.

• Put in freezer.

• To serve, invert on a serving platter. 

Camomile Saffron Ice Cream

2           tablespoons dried camomile flower
Pinch of Saffron threads
1/2        cup xylitol 
1           cup raw or organic milk
1           cup raw or organic heavy cream
Raw Honey as needed

• Steep  camomile and saffron in 1/2 cup boiling water for 10-15 minutes.

• Pass the camomile mixture through a small sieve to make tea.

• Dissolve xylitol in camomile tea. Let it cool to room temperature.

• Mix milk, cream and camomile tea together. Add honey according to your taste if desired. 

• Pour in ice cream maker bowl and follow the instructions for the unit.