As soon as I perfected this frozen treat, I couldn’t wait to post it. It took a few days and multiple test batches but I think I nailed it. Of course you will be the ultimate judge when you make this for yourself and your family. It’s cold, it’s creamy-sweet and it’s non-dairy. A nice, healthy addition to your summertime fun.
Last week while Jay and Linda were demonstrating the new PowerGrind Pro Vitality juicer at the Bartell Drug Stores in the Seattle area, Linda decided to make a batch of Almond Milk & Apple. We had just bought some mint to use in some fruit juice combinations so she decided to try putting some leaves through the juicer with the almonds. I had a big questioning look on my face. “Mint in with the almond milk?” I wasn’t so sure this would work out. Turns out it was delicious. The freshly made almond milk, fresh mint leaves and apples as the sweetener made a great almond milk drink.
I began wondering how this almond/mint combo would work if put into an ice cream freezer. Turns out it wasn’t quite that simple. The recipe needed some adjustments to make it work as a frozen dessert. But the experiments to get the ingredients and amounts just right were well worth it. The results were so good I couldn’t stop eating all the test batches!
Unlike when making regular almond milk, this recipe calls for 100% Fuji apple juice as the liquid instead of water. This is because when you freeze the mix, the sweetness level will go down considerably. Using all apple juice instead of water was the solution.
Almond Mint Vegan Ice Cream.
[This recipe was created using the Jay Kordich PowerGrind Pro Longevity Juicer and applies to both the Longevity and the Vitality juicer]
Recipe:
- 1 1/2 cups fresh Fuji apple juice, (about 3 mid to large size Fuji apples).
- 10 to 12 mint leaves.
- 1/2 teaspoon vanilla or 1/2 raw vanilla bean.
- 1 heaping cup soaked almonds.
(12 to 24 hours soaking time, then rinse well. Measure 1 cup after soaking)
- 2 pitchers, one for the apple/mint juice and one for final almond/apple/mint mix.
Procedure:
Start by making the apple/mint juice. Put pitcher #1 under the juicer spout.
Use Fuji apples for the extra sweetness. Quarter the apples.
After the first piece or two of apple, put in the handful of mint leaves and
run them through with the rest of the apple pieces.
You want 1 1/2 cups apple juice.
Set aside the pitcher with the apple/mint juice and put pitcher #2 under the juicer spout.
Put the plunger all the way down and put 1/2 cup of the almonds in the rear chute.
Put pieces of vanilla bean in with the almonds if you want or add liquid vanilla extract later.
Lift up the plunger and let the almonds drop into the juicer.
After they grind for a bit, gently push the plunger down to help with the grinding, but don’t push too much. While bobbing the plunger up and down, slowly pour in about 1/2 of the apple/mint juice in the rear chute to wash the almond milk through the juicer.
Put the plunger all the way down again and pour the other 1/2 cup of almonds in the rear chute. Lift the plunger to let the almonds drop into the juicer. Let them grind for a bit then repeat your action from above and pour the rest of the apple/mint juice through your juicer. Add vanilla extract to the mix if you did not use vanilla bean earlier.
You should get about 2 cups of mixture.
Pour the mix into an ice cream freezer, like a Cuisinart. Freeze for about 15 or 20 minutes.
The result is somewhere between ice cream and sorbet.
While we were demonstrating our juicer in Bartells last week I saw a product for sale called Zipzicle. These zip-lock bags come 12 to a package. Our Almond Mint recipe made great “zipzicles”.
The frozen dessert made from this recipe is not something you can save in a single large container in the freezer because it will end up being very hard and not scoop-able. However you can make great popsicles and “zipzicles”. The best way to consume this tasty treat is as soon as you scoop it out of your ice cream freezer.
Did you like this recipe? Leave a comment below and let us know what you think.
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Another way to measure the impact of various foods on our blood glucose is called 








Back in the early 1950s most Americans gave up gardening habits and started buying frozen TV dinners and frozen canned vegetables to replace the fresh foods people were growing in their gardens. Marketing experts called canned foods the “foods of preference”. They also marketed them as being “modern”. Another slogan I remember was “Why slave over a hot stove like your mother did, when you can have dinner in an instant”.
I feel the same love and gratitude for my father, instilling this love for gardening, the same way I did as a boy. He taught me these principles at a young age, about respecting Mother Earth and how to be patient with her, how to amend the soil and how much to water. More than all of this, I mostly remember his strong hands and gentle nature as he guided me through this process. This is likely why, when I became ill, almost 65 years ago, I instinctively turned towards nature for healing.
Let’s look back and what our government was advocating back in the early 1900′s. The photo to the right was from around 1915, advocating the U.S. Government’s youth gardening program in World War 1. The tag line for the photo was “A Garden for Every Child. Every Child in a Garden.”
Some of the best models for school gardens lie in our past. Luckily I’m old enough to remember these programs. Everybody in our neighborhood had gardens, and in fact, it was strange for our neighbors ‘not’ to have gardens.
What could be better than combining the knowledge from Mother Nature, at the same time getting sunshine and educating each and every one of our children to learning all about the healing benefits our Mother Earth has provided for us.

Totally Raw Juice Everyday!
