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Testarosa
Testarosa
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This question is for Jackie who shared the lovely recipe above. Within the recipe, you call for Cashew Cream and provided a link. When I went there, all I found was a recipe for Creamy Cashew Cream Cheese Frosting. Is that what you meant? I cannot digest soy products so the cashew cream is the one I went for.

Can hardly wait for your answer so I can make this yummy sounding ice cream!

Thanks so much,

Marcia
Sunday, May 26 2013, 03:06 PM
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Mattie
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Sunday, July 07 2013, 09:28 PM - #Permalink
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Hi Marcia!

It turns out that the link to the Cashew Cream recipe was broken. I just fixed it so it works now. Thanks for letting me know and I hope you enjoy the Sweet Potato Pecan Ice Cream recipe! ;)
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    Mattie
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    Monday, July 08 2013, 12:21 PM - #Permalink
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    Thanks so much Marcia! Good luck!
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    Testarosa
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    Monday, July 08 2013, 11:41 AM - #Permalink
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    Hello again Mattie!

    Thank you so much for your quick response. You are so helpful and understanding and I sincerely appreciate it.
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    Mattie
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    Monday, July 08 2013, 11:26 AM - #Permalink
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    Using coconut whipped cream should definitely work in this recipe. Someday I'd like to update my ice cream recipes to have the option to first make a "base" with either Soy Cream, Cashew Cream, or coconut cream.

    I don't think you need to worry about whipping the coconut cream because your ice cream maker already works air into the mixture during the 20 or so minutes of churning. If you do end up whipping the coconut cream you might want to use a little bit more than the Soy or Cashew Cream to compensate for the air that's going to be included in the whipped version.
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    Testarosa
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    Monday, July 08 2013, 09:51 AM - #Permalink
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    Thank you Mattie, I appreciate that you fixed the link so we can all have access again! Another question about the Sweet Potato Pecan Ice Cream recipe: Would it work to use coconut "whipped" cream in place of the cashew cream? Just curious.

    Thanks!
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