RE: Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the real thing ;-)

[Guest guest]

Oh my, this sounds so good!  I'll definitely have to try it.  Thanks for

sharing, Lea Ann

Pat in VA

Chocolate Almond/Pecan Ice Cream (a dairy free

alternative to the " real " thing ;-)

Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the " real " thing

;-)

1/2 Avocado

1/4 cup raw pecans or peanuts

1/4 cup almonds

1/4 cup agave nectar or other sweetener (I would use Stevia)

1/4 tsp vanilla extract

pinch of salt (less than 1/4 tsp)

2 heaping spoons baking cocoa

Frozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.

Blend on high - use tamper until everything is flowing smoothly through the

blades, then stop blending when the 4 " pillows " form…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

http://www.blenderlady.com/

(AKA the Vitamix Lady :-)

<))><

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[Guest guest]

Oh my.. this sounds delicious! How much stevia would you use in place of the agave?

Crystal

this message written from my phone

On Jul 4, 2012 9:44 PM, " Lea Ann Savage " <lsavage@...> wrote:

Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the " real " thing ;-)

1/2 Avocado

1/4 cup raw pecans or peanuts

1/4 cup almonds

1/4 cup agave nectar or other sweetener (I would use Stevia)

1/4 tsp vanilla extract

pinch of salt (less than 1/4 tsp)

2 heaping spoons baking cocoa

Frozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.

Blend on high - use tamper until everything is flowing smoothly through the blades, then stop blending when the 4 " pillows " form…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.BlenderLady.com

(AKA the Vitamix Lady :-)

<))><

------------------------------------

Please bookmark these pages:

/links/

(this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

/links/IMPORTANT__Membership__001327149393/

PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL!  (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom!  Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

I probably would use at least 20-30 drops - then add more if it wasn't sweet enough :-)If a person doesn't like the "bitter after taste" of Stevia - a great trick is to get 1/2 of your sweetness from Stevia (reduce the amount of Stevia) and 1/2 from another sugar - you can cut WAY back on the amount of sugar (1/8 instead of 1/4 cup of Agave for instance) and you won't taste the bitterness of stevia (the sugar cancels it out).Lucky for me, though, my taste buds have adapted and Stevia never taste bitter to me…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 4, 2012, at 10:11 PM, Crystal Lew wrote:

Oh my.. this sounds delicious! How much stevia would you use in place of the agave?Crystalthis message written from my phone

On Jul 4, 2012 9:44 PM, "Lea Ann Savage" <lsavage@...> wrote:

Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the "real" thing ;-)

1/2 Avocado

1/4 cup raw pecans or peanuts

1/4 cup almonds

1/4 cup agave nectar or other sweetener (I would use Stevia)

1/4 tsp vanilla extract

pinch of salt (less than 1/4 tsp)

2 heaping spoons baking cocoa

Frozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.

Blend on high - use tamper until everything is flowing smoothly through the blades, then stop blending when the 4 "pillows" form…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.BlenderLady.com

(AKA the Vitamix Lady :-)

<))><

------------------------------------

Please bookmark these pages:

/links/

(this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

/links/IMPORTANT__Membership__001327149393/

PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

Good Evening…I came up with a great ice cream last night. Not sure how 'healthy' it is but it sure was good!!I used about 1/3 can of Sweetened Condensed Milk. A dash of Almond flavoring. About 1/2 cup of good quality Choc Chips. And a good amount of frozen Black cherries…Just let the VitaMix do the work….I did something similar the night before. I had a full ice cube tray of chocolate Milk. Added that to the Sweetened Condensed Milk…..Very good!!They were both so good! Creamy and tasty. Just wanted to share…I do want to try this recipe. Looks very good! And more 'healthy' I am sure!! /:-)ShirleyOn Jul 4, 2012, at 9:44 PM, Lea Ann Savage wrote:Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the "real" thing ;-)1/2 Avocado 1/4 cup raw pecans or peanuts1/4 cup almonds1/4 cup agave nectar or other sweetener (I would use Stevia)1/4 tsp vanilla extractpinch of salt (less than 1/4 tsp)2 heaping spoons baking cocoaFrozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.Blend on high - use tamper until everything is flowing smoothly through the blades, then stop blending when the 4 "pillows" form…Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><------------------------------------Please bookmark these pages:/links/ (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)/links/IMPORTANT__Membership__001327149393/PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

Domino sells what you are describing. I like it but it is hard to find in my area. The grocery that sold it in the past discontinued it. http://www.dominosugar.com/products/domino-light-sugar-and-stevia-blend TomFrom: [mailto: ] On Behalf Of Lea Ann SavageSent: Wednesday, July 04, 2012 10:16 PM Subject: Re: Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the " real " thing ;-) I probably would use at least 20-30 drops - then add more if it wasn't sweet enough :-) If a person doesn't like the " bitter after taste " of Stevia - a great trick is to get 1/2 of your sweetness from Stevia (reduce the amount of Stevia) and 1/2 from another sugar - you can cut WAY back on the amount of sugar (1/8 instead of 1/4 cup of Agave for instance) and you won't taste the bitterness of stevia (the sugar cancels it out). Lucky for me, though, my taste buds have adapted and Stevia never taste bitter to me… Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))>< On Jul 4, 2012, at 10:11 PM, Crystal Lew wrote: Oh my.. this sounds delicious! How much stevia would you use in place of the agave?Crystalthis message written from my phoneOn Jul 4, 2012 9:44 PM, " Lea Ann Savage " <lsavage@...> wrote:Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the " real " thing ;-)1/2 Avocado1/4 cup raw pecans or peanuts1/4 cup almonds1/4 cup agave nectar or other sweetener (I would use Stevia)1/4 tsp vanilla extractpinch of salt (less than 1/4 tsp)2 heaping spoons baking cocoaFrozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.Blend on high - use tamper until everything is flowing smoothly through the blades, then stop blending when the 4 " pillows " form…Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><------------------------------------Please bookmark these pages:/links/(this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)/links/IMPORTANT__Membership__001327149393/PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

I just made this recipe. It is absolutely fantastic. Hard to believe there's

no dairy in it. It's much better than any ice cream in the stores.

Wow, thank you Lea Ann!

On Jul 4, 2012, at 9:44 PM, Lea Ann Savage <lsavage@...> wrote:

> Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the " real " thing

;-)

>

> 1/2 Avocado

> 1/4 cup raw pecans or peanuts

> 1/4 cup almonds

> 1/4 cup agave nectar or other sweetener (I would use Stevia)

> 1/4 tsp vanilla extract

> pinch of salt (less than 1/4 tsp)

> 2 heaping spoons baking cocoa

> Frozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.

>

> Blend on high - use tamper until everything is flowing smoothly through the

blades, then stop blending when the 4 " pillows " form…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady :-)

> <))><

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

Wow - thank YOU for the review and endorsement! :-)What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the "non-frozen" ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 6, 2012, at 1:05 PM, EileenB wrote:

I just made this recipe. It is absolutely fantastic. Hard to believe there's no dairy in it. It's much better than any ice cream in the stores.

Wow, thank you Lea Ann!

On Jul 4, 2012, at 9:44 PM, Lea Ann Savage <lsavage@...> wrote:

> Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the "real" thing ;-)

>

> 1/2 Avocado

> 1/4 cup raw pecans or peanuts

> 1/4 cup almonds

> 1/4 cup agave nectar or other sweetener (I would use Stevia)

> 1/4 tsp vanilla extract

> pinch of salt (less than 1/4 tsp)

> 2 heaping spoons baking cocoa

> Frozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.

>

> Blend on high - use tamper until everything is flowing smoothly through the blades, then stop blending when the 4 "pillows" form…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady :-)

> <))><

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

>

> /links/IMPORTANT__Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

I used agave until I can figure out how much stevia is just the right amount. I completely agree about the cashews. Pecans were tasty but I bet the cashews will make it smooth like New Jersey custard :)EileenOn Jul 6, 2012, at 1:12 PM, Lea Ann Savage <lsavage@...> wrote:

Wow - thank YOU for the review and endorsement! :-)What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the "non-frozen" ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 6, 2012, at 1:05 PM, EileenB wrote:

I just made this recipe. It is absolutely fantastic. Hard to believe there's no dairy in it. It's much better than any ice cream in the stores.

Wow, thank you Lea Ann!

On Jul 4, 2012, at 9:44 PM, Lea Ann Savage <lsavage@...> wrote:

> Chocolate Almond/Pecan Ice Cream (a dairy free alternative to the "real" thing ;-)

>

> 1/2 Avocado

> 1/4 cup raw pecans or peanuts

> 1/4 cup almonds

> 1/4 cup agave nectar or other sweetener (I would use Stevia)

> 1/4 tsp vanilla extract

> pinch of salt (less than 1/4 tsp)

> 2 heaping spoons baking cocoa

> Frozen almond (or rice) milk cubes to the 4 cup line in the Vitamix.

>

> Blend on high - use tamper until everything is flowing smoothly through the blades, then stop blending when the 4 "pillows" form…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady :-)

> <))><

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes, and LOTS of other helpful information - this page is always being added to)

>

> /links/IMPORTANT__Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you unsubscribe, you will lose access to the Links page - an Encyclopedia of Collected Vitamix Wisdom! Go to this link to learn how to stop mail from coming, but STILL be a member of the group so you can STILL visit the Links page and read messages online!

[Guest guest]

Is there a magic ratio that I should be aiming for? You mentioned keeping the

non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm

going to remove some of the " non-frozen " ingredients when I eliminate the 1/4

cup of agave, I'm going to add in enough yellow squash to be sure that the total

unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to

make the rice milk ice cubes, so probably will make it tomorrow. I'm also

probably going to use almonds and cashews because cashews are notoriously

creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady

[Guest guest]

Hello Kyza,Yes, the best way to make ice cream is 1 cup non frozen to 3 cups frozen (not a ratio of 3 to 1) Ice cream turns out best if it is made to right around the 4 cup level. Make too little and there is a constant air pocket, make too much and you risk over heating the machine.http://blenderlady.com/recipes/#Ice%20Creamand /links/Recipe_Links_001298558025/Ice_Creams_001327151538/are good resources for additional information! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 10:44 AM, shadows_dream55 wrote:

Is there a magic ratio that I should be aiming for? You mentioned keeping the non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the "non-frozen" ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady

[Guest guest]

Does that hold for the small container too? Still 1 cup to 4 cups? Or does the amount drop a bit..?On Sat, Jul 7, 2012 at 12:37 PM, Lea Ann Savage <lsavage@...> wrote:

 

Hello Kyza,Yes, the best way to make ice cream is 1 cup non frozen to 3 cups frozen (not a ratio of 3 to 1)  Ice cream turns out best if it is made to right around the 4 cup level.  Make too little and there is a constant air pocket, make too much and you risk over heating the machine.

http://blenderlady.com/recipes/#Ice%20Creamand /links/Recipe_Links_001298558025/Ice_Creams_001327151538/

are good resources for additional information!  :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)

<))><

On Jul 7, 2012, at 10:44 AM, shadows_dream55 wrote:

 

Is there a magic ratio that I should be aiming for? You mentioned keeping the non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the " non-frozen " ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady

[Guest guest]

I've found that the 32 oz. container is a TINY bit narrower at the bottom (and I mean only by 1/10 of an inch perhaps?) but have been able to make ice cream around the 3.5 cup line in the 32 oz. container, and even sometimes to the 3 cup line. As long as you aren't getting repeated air pockets forming, you can work with less than 4 cups total.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 4:53 PM, Crystal Lew wrote:

Does that hold for the small container too? Still 1 cup to 4 cups? Or does the amount drop a bit..?On Sat, Jul 7, 2012 at 12:37 PM, Lea Ann Savage <lsavage@...> wrote:

Hello Kyza,Yes, the best way to make ice cream is 1 cup non frozen to 3 cups frozen (not a ratio of 3 to 1) Ice cream turns out best if it is made to right around the 4 cup level. Make too little and there is a constant air pocket, make too much and you risk over heating the machine.

http://blenderlady.com/recipes/#Ice%20Creamand /links/Recipe_Links_001298558025/Ice_Creams_001327151538/

are good resources for additional information! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)

<))><

On Jul 7, 2012, at 10:44 AM, shadows_dream55 wrote:

Is there a magic ratio that I should be aiming for? You mentioned keeping the non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the "non-frozen" ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady

[Guest guest]

um..  another newbie question..  how do you know about the air pockets? Does the VM make a different sound, or is the feel when you tamping? By the way.. I tried this tonight..  YUM!!!  A HUGE hit.  Thank you for posting!

CrystalOn Sat, Jul 7, 2012 at 5:02 PM, Lea Ann Savage <lsavage@...> wrote:

 

I've found that the 32 oz. container is a TINY bit narrower at the bottom (and I mean only by 1/10 of an inch perhaps?) but have been able to make ice cream around the 3.5 cup line in the 32 oz. container, and even sometimes to the 3 cup line.  As long as you aren't getting repeated air pockets forming, you can work with less than 4 cups total. 

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 4:53 PM, Crystal Lew wrote:

 

Does that hold for the small container too? Still 1 cup to 4 cups? Or does the amount drop a bit..?On Sat, Jul 7, 2012 at 12:37 PM, Lea Ann Savage <lsavage@...> wrote:

 

Hello Kyza,Yes, the best way to make ice cream is 1 cup non frozen to 3 cups frozen (not a ratio of 3 to 1)  Ice cream turns out best if it is made to right around the 4 cup level.  Make too little and there is a constant air pocket, make too much and you risk over heating the machine.

http://blenderlady.com/recipes/#Ice%20Creamand /links/Recipe_Links_001298558025/Ice_Creams_001327151538/

are good resources for additional information!  :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)

<))><

On Jul 7, 2012, at 10:44 AM, shadows_dream55 wrote:

 

Is there a magic ratio that I should be aiming for? You mentioned keeping the non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the " non-frozen " ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady

[Guest guest]

Oh yeah, you'll hear it. I think I cook as much by hearing as anything. You know like you can hear when it time to turn a piece of meat in a sauté pan. Sound and smell. So in the Vitamix it's more sound than smell. You can feel it too but when the sound changes you'll know to poke around with the tamper.  Sent from my iPadHDOn Jul 7, 2012, at 9:20 PM, Crystal Lew <crysmys@...> wrote:

um.. another newbie question.. how do you know about the air pockets? Does the VM make a different sound, or is the feel when you tamping? By the way.. I tried this tonight.. YUM!!! A HUGE hit. Thank you for posting!

CrystalOn Sat, Jul 7, 2012 at 5:02 PM, Lea Ann Savage <lsavage@...> wrote:

I've found that the 32 oz. container is a TINY bit narrower at the bottom (and I mean only by 1/10 of an inch perhaps?) but have been able to make ice cream around the 3.5 cup line in the 32 oz. container, and even sometimes to the 3 cup line. As long as you aren't getting repeated air pockets forming, you can work with less than 4 cups total.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 4:53 PM, Crystal Lew wrote:

Does that hold for the small container too? Still 1 cup to 4 cups? Or does the amount drop a bit..?On Sat, Jul 7, 2012 at 12:37 PM, Lea Ann Savage <lsavage@...> wrote:

Hello Kyza,Yes, the best way to make ice cream is 1 cup non frozen to 3 cups frozen (not a ratio of 3 to 1) Ice cream turns out best if it is made to right around the 4 cup level. Make too little and there is a constant air pocket, make too much and you risk over heating the machine.

http://blenderlady.com/recipes/#Ice%20Creamand /links/Recipe_Links_001298558025/Ice_Creams_001327151538/

are good resources for additional information! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)

<))><

On Jul 7, 2012, at 10:44 AM, shadows_dream55 wrote:

Is there a magic ratio that I should be aiming for? You mentioned keeping the non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the "non-frozen" ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady

[Guest guest]

The blades make a high pitched whine and nothing is blending. When things are blending the sound is lower (sometimes a deep low growl when making nut butter and really thick ice creams).

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 9:20 PM, Crystal Lew wrote:

um.. another newbie question.. how do you know about the air pockets? Does the VM make a different sound, or is the feel when you tamping? By the way.. I tried this tonight.. YUM!!! A HUGE hit. Thank you for posting!

CrystalOn Sat, Jul 7, 2012 at 5:02 PM, Lea Ann Savage <lsavage@...> wrote:

I've found that the 32 oz. container is a TINY bit narrower at the bottom (and I mean only by 1/10 of an inch perhaps?) but have been able to make ice cream around the 3.5 cup line in the 32 oz. container, and even sometimes to the 3 cup line. As long as you aren't getting repeated air pockets forming, you can work with less than 4 cups total.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 4:53 PM, Crystal Lew wrote:

Does that hold for the small container too? Still 1 cup to 4 cups? Or does the amount drop a bit..?On Sat, Jul 7, 2012 at 12:37 PM, Lea Ann Savage <lsavage@...> wrote:

Hello Kyza,Yes, the best way to make ice cream is 1 cup non frozen to 3 cups frozen (not a ratio of 3 to 1) Ice cream turns out best if it is made to right around the 4 cup level. Make too little and there is a constant air pocket, make too much and you risk over heating the machine.

http://blenderlady.com/recipes/#Ice%20Creamand /links/Recipe_Links_001298558025/Ice_Creams_001327151538/

are good resources for additional information! :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)

<))><

On Jul 7, 2012, at 10:44 AM, shadows_dream55 wrote:

Is there a magic ratio that I should be aiming for? You mentioned keeping the non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the "non-frozen" ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady

[Guest guest]

Thanks Lea Ann, that helps.  I did read the post about the different (sometimes scary!) noises the VM can make.. just wasn't sure which one equated to air pockets.  :)CrystalOn Sat, Jul 7, 2012 at 10:33 PM, Lea Ann Savage <lsavage@...> wrote:

 

The blades make a high pitched whine and nothing is blending.  When things are blending the sound is lower (sometimes a deep low growl when making nut butter and really thick ice creams).

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 9:20 PM, Crystal Lew wrote:

 

um..  another newbie question..  how do you know about the air pockets? Does the VM make a different sound, or is the feel when you tamping? By the way.. I tried this tonight..  YUM!!!  A HUGE hit.  Thank you for posting!

CrystalOn Sat, Jul 7, 2012 at 5:02 PM, Lea Ann Savage <lsavage@...> wrote:

 

I've found that the 32 oz. container is a TINY bit narrower at the bottom (and I mean only by 1/10 of an inch perhaps?) but have been able to make ice cream around the 3.5 cup line in the 32 oz. container, and even sometimes to the 3 cup line.  As long as you aren't getting repeated air pockets forming, you can work with less than 4 cups total. 

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)<))><

On Jul 7, 2012, at 4:53 PM, Crystal Lew wrote:

 

Does that hold for the small container too? Still 1 cup to 4 cups? Or does the amount drop a bit..?On Sat, Jul 7, 2012 at 12:37 PM, Lea Ann Savage <lsavage@...> wrote:

 

Hello Kyza,Yes, the best way to make ice cream is 1 cup non frozen to 3 cups frozen (not a ratio of 3 to 1)  Ice cream turns out best if it is made to right around the 4 cup level.  Make too little and there is a constant air pocket, make too much and you risk over heating the machine.

http://blenderlady.com/recipes/#Ice%20Creamand /links/Recipe_Links_001298558025/Ice_Creams_001327151538/

are good resources for additional information!  :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)www.BlenderLady.com(AKA the Vitamix Lady :-)

<))><

On Jul 7, 2012, at 10:44 AM, shadows_dream55 wrote:

 

Is there a magic ratio that I should be aiming for? You mentioned keeping the non-frozen ingrediants to 1 cup.

Kyza

>

> Wow - thank YOU for the review and endorsement! :-)

>

> What did you use for sweetener? I'm going to try it with Stevia… Since I'm going to remove some of the " non-frozen " ingredients when I eliminate the 1/4 cup of agave, I'm going to add in enough yellow squash to be sure that the total unfrozen ingredients = 1 cup. I plan to soak the nuts over night, and need to make the rice milk ice cubes, so probably will make it tomorrow. I'm also probably going to use almonds and cashews because cashews are notoriously creamy…

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.BlenderLady.com

> (AKA the Vitamix Lady