This is the Best Raw Vegan Vanilla Ice Cream I have ever tasted.
A bold statement, yes. The truth? ABSOLUTELY.
This is the ice cream that I used as a base for my
Raw Vegan Mango, and you can definitely use it as a base for practically any other flavor you wish to create. For this recipe, a sweet and simple vanilla ice cream was perfect to go with the flavors of the cobbler. (Oh, I used the
raw oat crumble as well, included in that same post!)
Feast your eyes on this beautiful pre-oven cobbler! Be sure that after you place all of the stone fruit into the batter, pour the remaining juices and sugar over it, that way you get all of the sweet fruity goodness.
What is Thanksgiving without pumpkin pie?
To me, this is a main component of the holiday, and growing up it was honestly all that I looked forward to. Well, if you know me, then you know that I love to vegan-ize and health-ify my childhood favorites, so that is exactly what I did. I am here today to share with you one of my best recipes to date, a Date-Sweetened Pumpkin Pie that is oil, gluten AND refined sugar free...can I get a what what!!
We have gotten through the appetizers and entrees of my 2015 
Creamy, sweet soft-servey goodness mm mm mmm! I love living a high carb, low-fat vegan lifestyle and being able to finally eat in abundance. I eat as much as I care for until I am full and satisfied, and never feel regret after.
For breakfast this morning, I decided I would go with Ice Cream. Besides regular mono meals, banana ice cream is my go-tobreakfast. It is so versatile, and extremely easy to make! Just throw frozen bananas into a food process (my preferred method) or a high speed blender with a touch of liquid (if needed) and pairings of choice. Process it until it is light and airy, like soft-serve, then dig right in! 
