I find myself apologizing for my love of raw foods as a carnivorous being. Sometimes I feel like I will be looked down upon for eating this way, laughed at or ridiculed. But who cares? I eat meat and I eat raw. I’m sure there are others out there like me who embrace both worlds.

You see dairy ice cream and I get along just fine until I start to digest it. That’s when trouble steps in. My next and better option is raw ice cream. See ya later dairy ice cream!

I am finally putting my ice cream maker to good use and experimenting with raw ice cream recipes. Summer is quickly approaching and what better treat to eat than something sweet and icy (and good for you)?

Here’s my recipe for raw mint chocolate ice cream:

• 2 cups soaked Brazil nuts
• 2 cups water
• 1/4 cup raw coconut butter
• 2 Tbs vanilla
• 3 Tbs agave nectar (or more depending on how sweet you want it)
• 10-15 fresh mint leaves
• 3 Tbs raw cacao powder
• pinch of salt

In a high-speed blender combine all ingredients and blend until smooth. Chill for one hour and then transfer to ice cream maker. Follow manufacturer’s instructions until you have turned your liquid into yummy raw mint chocolate chip ice cream. It shouldn’t take more then 15 minutes.

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