Ice Dream

One of Rorie’s favorite recipes that started out as pure pudding, now she shows us how she changed it by tripling the recipe to make ice dream. It makes a few servings to keep in your freezer and have on hand whenever needed. The fruit combined with cashew butter creates this creamy, delicious ice dream. Top with your favorite toppings for an amazing treat.

Directions

Use a food processor fitted with the S-blade. Add all the fruit at once; ideally, cut the cherries and strawberries in half first. Blend at the machine’s highest speed and stop a few times to scrape down the sides.

Blend until mixture becomes thick and seems not to be blending well. Stop the machine, mix a bit with a spoon, and continue to blend.

If pudding still has chunks, add one tablespoon water or milk at a time, blending after each spoonful.

Once blended, and collagen or protein powder have been added, if using, mix with a spoon. Adding any form of protein powder will thin out the texture slightly.

Transfer to a bowl or cup. Add toppings as desired.

Divide between individual containers. Store in individual containers in the freezer and thaw at room temperature for two hours or in the fridge overnight. (Great option for Shabbat/Yom Tov breakfast).

Notes:

If using collagen or protein powder, add to Ice Dream, mixing it in with a spoon, rather than blending it.

Adding yolks creates a better texture than cashew butter. If you omit yolks or nut butter, it will not have the Ice Dream texture.

Adding collagen or protein powder into the Ice Dream will produce a thinner texture.

For a thicker texture, add additional strawberries after Step 2. Blend again to combine.

For Pure Pudding single serving recipe, click here.