Apple Ice Kreme
---------------
This light and refreshing dessert takes a simple apple and makes you
feel like you are eating something positively sinful. Use sweet apples. If
you use a tart apple, like Granny Smith, you may find that you need to use
a lot more maple syrup than the recipe calls for to achieve the level of
sweetness most people like in a dessert. 

2 cups applesauce (made by putting several peeled and cored apples
        through the Champion with blank)
2 cups apple juice     
2 Tablespoons pure maple syrup
2 Teaspoons lemon juice

Puree in blender or food processor. Place in shallow dish and freeze. Serve
by scraping into curls with a soup spoon or ice cream scoop.
Variation: Add a scoop or two of Apple Ice Kream to chilled Sparkling apple
cider or apple juice for a special drink. 
Note: try this with peaches, strawberries, raspberries, blueberries, kiwi,
oranges, tangerines, etc.
From: Nomi Shannon, http://www.living-foods.com/rawgourmet


Fresh Fruit Frozen Dessert
--------------------------
1   frozen banana (To freeze, place unpeeled ripe banana in an air-tight
      freezer bag in the freezer)
1-2 tablespoons of chopped fruit of your choice.
1/2 tablespoon of chopped nuts (optional)

Remove banana from the freezer and thaw for 1/2 hour. Peel and mash
partially thawed banana with a fork. Add chopped fruit and nuts and stir.
Serve immediately. 1 serving
(If you use more bananas, you can use a blender.)


Frozen Banana Desert
--------------------
1 banana
almond, hazelnut or sunflower butter (Walnut Acres)
shredded fresh coconut

Spread nut butter on outside of banana, roll in coconut and freeze.
From: Binnie 


Cool Snack
----------
Put a banana on a stick, roll in hazelnut butter and unsweetened coconut,
and then freeze. What a great summer treat.
From: Binnie 


Frozen Raw Birthday Cake
------------------------
1 Bunt Cake Pan 
16 oz. of dried organic figs, soaked overnight in distilled water*
16 oz. of dried pitted organic dates, soaked overnight in distilled water*
12 oz. bag of organic almonds
2 big bunches fully ripe bananas (organic if possible)

* Soak fruit in separate bowls. The water level for soaking is about half
full. Do not cover the dried fruits completely. Remove stems from soaked
figs, puree figs and set aside. Puree dates put in separate bowl, chop
almonds in food processor or blender and set aside in its own container.
Peel and puree the bananas in a blender or food processor.

To Build the Cake:
Place almonds in the bottom of the mold; 2nd layer, pureed figs; 3rd layer
almonds; 4th layer pureed bananas, almonds, dates, almond, figs or whatever
order you desire. Almonds should be the first layer and end with dates or
figs the last layer. Cover and freeze overnight.

To Serve:
Remove from the freezer, place upside down on a plate and allow to sit a
few minutes until thawed enough to release from the pan. Can be carefully
set in warm water just long enough to release the cake, being very careful
not to get water in the cake. This cake has so many possibilities. Use
strawberries and blueberries for a beautiful, healthy 4th of July cake. Any
of your favorite fruits can be used to make a new family tradition!
From Gracie Gordon, http://www.hacres.com


Hans' Summer "Ice Cream"
------------------------
Now you don't have to be jealous on friends cooling down with some ice cream
in the summer heat any more: Just take some berries out of your freezer (or
the supermarket freezer) put in the food processor/blender and turn around
until you have something like berry-snow. Then put in one (or more) fresh
egg, and go on with the blender until thoroughly mixed. You will have to
find out the ultimate proportions yourself, it depends on what berries. Eat
at once. I have got the best results so far with lingons. Strawberries I
cut in smaller pieces before putting in the blender. If you want it
sweeter, add a little raw honey together with the egg.
From: Hans Kylberg 


Coconut Icecream
----------------
All used foods should be best quality.
Buy a ripe coconut, i.e. one with thick white flesh. Additionally buy app.
one litre (two pints) of coconut juice or buy young coconuts and extract
the juice. Extract the flesh from the ripe coconut and put it into the food
processor. The amount of flesh is something you can vary, depending on how
intense the taste of the ice should be. Try 0.5 lb for two pints of
coconut juice. Add the juice to the processed flesh. Now put the mixture
into an ice machine (must be able to stir while freezing). For instinctos:
eat your icecream while frozen. Do not let it thaw again  because it would
be subject to denaturation by thawing.
From: Stefan Joest on the Raw-Food Diet List


Coconut Sorbet
--------------
8 ounces coconut milk
16 ounces water
1/4 cup toasted coconut

Combine the coconut milk and water and chill for several hours in the
refrigerator.

Freeze the mixture in an ice cream freezer according to the manufacturer's
instructions. Add the toasted coconut to the frozen coconut sorbet by
stirring in using a spoon. Keep frozen until ready to serve.
From: Michael Lomonaco, The Food Network


Sorbet
------
Buy a can of fruit, preferably in heavy syrup. (Peaches or pears are a
good start, but you may be able to find something more exotic.) Put the
can in your freezer and forget about it until you're ready for dessert.
Open both ends of the can and push the frozen contents out onto a cutting
board. (You may have to run hot water on the outside a little while to
loosen it up.) Cut the frozen stuff into chunks, put them into a food
processor, and grind them up. You may find it easier to do both the
cutting and the grinding if you first zap the stuff in the microwave for a
half minute or so. You may also find it helpful to add a small quantity of
water or fruit juice to help the grinding process. When it's all whipped
up, it makes a terrific sorbet that's just the thing on a hot July day.
From: New York Times food page via Laurence Shatkin.


Watermelon Freeze
-----------------
4 cups seeded and cubed watermelon
2 cups cubed cantaloupe
3 fresh mint leaves or 1 mint tea bag
1 cup water
juice of 1 fresh lemon

Puree the melons in a food processor until smooth. Place in a saucepan
and simmer 15 minutes. Meanwhile, in another pan, simmer the mint leaves or
tea bag in the water about 3 minutes. Strain and add this infusion to the
cooked melons. Turn off the heat and stir in the lemon juice. Line a muffin
pan with cupcake liners [Note: Paleo people might not have muffin pans or
cupcake liners -- borrow from your neighbors. Or else just use Dixie cups].
Pour the melon puree into each one and freeze. When
beginning to firm up, you may insert flat wooden sticks into each treat.
Freeze until completely hard or the papers will not peel easily away.
Remove papers before serving. Makes 12-18.
From: _Cooking the Whole Foods Way_ by Christina Pirello.