Ashwagandha Icecream

I started drinking warmed almond milk with ashwagandha powder and a sprinkling of herbs a few months ago.  I have slept so deeply the nights I have taken the time to enjoy this ritual.  Now that the heat of summer has arrived, the ritual has subsided and I have been experimenting with frozen yogurt.  Last night I made a batch of ashwagandha frozen yogurt.  It was the perfect - cooling - calming treat.  And I slept incredibly well.

Ashwagandha (Withania somnifera) is in the Solanaceae family.  Same family as potatoes, peppers and tomatoes.  Here in New England, we dig up the root after it has experienced a few frosts and set it out to dry, before grinding it up (I have also heard it recommended to harvest before frost.)  The root is where the medicine lies.  I have used the leaves to make salves and have heard that the berries can be used as an alternative rennet for making cheese, but the root is mainly where it is at.

Ashwagandha is an adaptogen, which enables the body to deal with stress, a mild sedative, helps focus the mind and many many other actions....anti-inflammatory, antioxidant, aphrodisiac, nutritive, immunomodulatory....  For those that have a disturbed spirit with a nervous state or the inability to sleep well this is incredibly useful, as well as for a weak system needing a boost.

Definitely the most special activity that ashwagandha offers, is that it is both an adaptogen and calming, which is quite a useful combination.


Here's a recipe for ashwagandha frozen yogurt icecream.
It is based on a frozen yogurt recipe that one of our dear apprentices Allyson gave me, as she is an extraordinary pastry chef.  

Ashwagandha root overtaking a cup of frozen yogurt and a jar of our powder

2 cups milk (dairy, nut or coconut milk)
1.1/4 cup yogurt (or can use dairy alternative)
1/4 cup sweetener (maple syrup, honey, sugar)
1/2 teaspoon guar gum
Pinch of salt
1.5 teaspoons-3 teaspoons ashwagandha powder
Optional: spices to your liking (cinnamon, cardamon, vanilla, nutmeg ... )


Mix all ingredients EXCEPT the guar gum, ashwagandha and spices.
Slowly add the guar gum while mixing.  Let the mix sit for 4 hours or more so the guar gum can absorb the liquid.  I leave this in the refrigerator.
Then blend in the ashwagandha and spices.

If you have an icecream maker pour this in.
If not, put it in a covered container into the freezer and every 30 minutes, mix it up, until it's at the right consistency for you.

Enjoy!