Peanut Butter ViceCreme (DF, GF)

I LOVE LOVE LOVE ViceCreme (cuz I LOVED LOVED LOVED ice cream before I became vegan) 

Ingredients:

1 cup chopped dates
boiling water
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1/4 cup unsweetened almond milk 
1 Tbsp Arrowroot Powder  ( I use Bob's Red Mill) 

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2 cups unsweetened almond milk

1/4 tsp salt
1 and 1/4 cups peanut butter (no sugar)

1 cup cooked and mashed sweet potatoes

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1 and 1/2 tsp vanilla extract 
1 and 1/2 tsp coconut extract

Directions:

Cover dates with boiling water and let sit for about 15-20 minutes.  Drain off any excess water after soaking.

Mix the 1/4 cup almond milk with the arrowroot powder and set aside. 

In a blender or food processor, blend the almond milk, salt, peanut butter, sweet potatoes and dates.  Blend until smooth.  Add the arrowroot mixture, vanilla extract and coconut extract.  Blend thoroughly.  

Then add to an ice cream maker and make the "viceceme" !!! 

I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender 

Three Bean Soup (DF, GF)

This was so good.

Ingredients:
1 onion, chopped 

1 red bell pepper, chopped

2 tsp minced jar garlic

1 can diced tomatoes, with liquid

1 8-oz can tomato sauce

4 large dates, chopped

1 Tbsp prepared mustard (no sugar)

1/4 tsp black pepper

1 tsp ground cumin

1/2 tsp ground coriander

2 cans great northern beans, with liquid

1 can kidney beans, with liquid

1 can black beans, with liquid

1 can corn, with liquid

Directions:
Place all ingredients  in a crockpot and cook on low for 8 to 10 hours or high for 4 to 6 hours.