Ruthy's Vegan Dandelion Ice Cream

My mom came up with the idea to put dandelions in ice cream, to use some of the thousands of dandelions in our yard. I love gathering the dandelions; it’s great fun looking for the prettiest ones. And I love the transformation that the ice cream maker or freezer does, making what looks a bit like thickish milk into, well, ice cream.

Vegan Dandelion Ice Cream For Three
1 cup cashews, soaked overnight or for 4+ hours
1 cup nut milk or other non-dairy milk
1/2 cup dandelion petals
1/6-1/4 cup maple syrup
A few blueberries to taste
A few lilac blossoms (optional)

Blend all ingredients together. Pour into a bowl or container, and freeze, stirring every 30 minutes. Or, if you have an ice cream maker, churn in that until whatever your desired consistency is. Serve in three bowls.
Put an extra blueberry and a lilac flower or two on top for garnish if you wish.

It is not a baked good, so I won’t bake anything inside, but rather sprinkle wishes on top with the lilac and/or blueberries. As this is a recipe for three, three people get wishes. My own wish is for the climate crisis to cease and for all humans around the world to be educated and working to fight climate change.
I asked two of my sisters for wishes, and here are their wishes:
The first sister said for COVID to end
And the second said an extra bowl of ice cream!! ~Ruthy, 12, MI

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