What is raw ice cream?

RAW Ice Cream is a version of a classic dessert that is produced without cooking ingredients. This is often done to suit raw food or vegan diet, in which normal ice cream production methods together with standard ingredients fall outside the area of ​​what is allowed. There are two common ways to make raw ice cream, the first relying on water or other fluid to freeze and form a solid, frozen texture for other ingredients. The second method uses a blender or a kitchen robot to basically whip frozen fruits such as bananas into something with ice cream consistency. Processed sugars and sweeteners are usually not added to raw ice cream and instead are replaced objects such as maple syrup, nectars or sweet fruit such as data.

The first way of creating raw ice cream is in fact similar to the process used to produce ice water. Ingredients, such as berries and other fruits, are combined with a small amount of water and crushed together or mixed in a kitchen robot. Natural sweetener, such as Agave Nectar, Beet Root or Javor Syrup, mixes into the water along with other flavors. The mixture is placed in a bowl, covered or sealed and placed in the freezer, while the content is mixed regularly to prevent the formation of a solid block of the ice. The final result is a container full of semi-cream raw ice cream, which can be administered as a sorbet, even if it is susceptible to rapid melting.

The second method of making raw ice cream result, which looks more like traditional ice cream and uses frozen bananas or other starch fruit. The bananas are cut into slices and then frozen for several hours. They are then placed in a blender or kitchen robot and mixed until they create a paste. Once the paste is created, ingredients such as sweeteners, sliced ​​fruit or cocoa powder can be added. The mixture is then whipped to the food processor until it is in pAstifs integrated enough air to be light, fluffy and creamy.

Any method is used to produce raw ice cream, once it is placed in the freezer, it is important that the mixture is not allowed to set without being agitated several times. This means mixing the mixture, vigorously shaking the container using an ice cream manufacturer, or scratching the mixture to create free ice crystals. If this does not happen regularly until raw ice cream is set, the result will be a solid block that will be too heavy to get and serve while it will be frozen.