http://www.veganbaking.net/ 366-576 http://www.veganbaking.net/frozen-desserts/ice-creams/366-chai-chocolate-chip-ice-cream This looks fantastic! i've been addicted to brewing my own extremely strong raw chai tea and it cured my cold instantly. I pretty much want everything CHAI now! i haven't tried the recipe yet but am curious as to the necessity of the arrowroot or topica flour. What about rice flour? (too fall-aparty?) AND what about something non-soy??? is it possible to not use the tofu all together? or can you think of a replacement? Perhaps some other bean, adzuki perhaps made into a paste? What are your thoughts on all my outrageous demands????? :D ]]> Sat, 20 Aug 2011 04:14:16 -0400 366-131 http://www.veganbaking.net/frozen-desserts/ice-creams/366-chai-chocolate-chip-ice-cream Hi Cactus, I know exactly what you mean. I have a joke that roasted cashew butter smells like 'pet'. Think of this the next time you smell it- it's pretty funny. Raw cashew butter works better as a base for vegan ice creams than anything else I've been able to find. The problem is that it's so hard to find and roasted cashew butter doesn't really work. This is why all of my new ice cream recipes are based on raw cashews which are easy to find. Thanks for stressing the issues you had with roasted cashew butter and bringing this to everyone's attention! I've updated the recipe to stress using raw cashew butter and to not use roasted cashew butter. I may rework this recipe with Jackie in the future for raw cashews and save everyone the hassle of looking for raw cashew butter. ]]> Sun, 06 Jun 2010 03:00:19 -0400 366-128 http://www.veganbaking.net/frozen-desserts/ice-creams/366-chai-chocolate-chip-ice-cream this ice-cream is awesome! it's really-really creamy! and spicy! my only comment is: the recipe says that raw cashew butter is preferred, but I would change it to necessary! I used roasted (it was the only cashew butter they had at wholefoods that day...), and it leaves an aftertaste that you don't really want for an ice-cream... ]]> Fri, 04 Jun 2010 23:07:09 -0400