Tuesday, July 17, 2018

Raw Vegan Coconut Ice Cream

Make your own ice cream with wholefood ingredients.   It's pretty affordable and very easy, because

Whether you like it simple, chocolate,  chocolate swirl,  chunks of nuts, or nut butter) or fancy flavors like lavender and basil; this recipe is the perfect base for all types. The flavor shown is vanilla with a chocolate swirl (just chocolate sauce before serving.)

you'll be making a lot of it.  Once you try it you'll want to make it again and again.  I usually have at least two pints in the freezer. It's really easy to change up too!

Raw Vegan Coconut Ice Cream
by Helen Rose

 
Makes about 3-6 servings


2 cups soaked raw cashews 
Coconut meat from 2 young Thai coconuts (about 1 3/4 cups)
1 cup non-dairy milk (Nut milk recipes).
3/4 cup agave/honey/maple syrup
Seeds from 1/2 - 1 vanilla bean (I love vanilla so I use a whole one)
2 T vanilla extract (or 1 tsp vanilla bean powder)
1/2 teaspoon Himalayan salt
1/3 cup plus 1 T or so of coconut oil, melted

Blend all ingredients except coconut oil in your blender (Vita-Mix works best!) until lusciously smooth and creamy. Melt coconut oil in a bowl that's sitting in a larger bowl filled with hot water. Add in and blend until mixed. Try it now.  You can adjust to taste.

Now try to resist eating it all before it's frozen: if you have an ice cream maker use that. 
But if you're like me and don't have one, put the batter in several small jars or freezable containers (single servings!) and stick them in the freezer. Check back every 30-60 minutes and stir until they are eventually frozen, creamy delights.
If you're adding a chocolate or caramel swirl, or nuts or chunks of banana or WHATEVER you wanna add, mix in your goodies when the ice cream is quite thick but not frozen and they won't sink to the bottom or completely mix into the vanilla ice cream. This is how you get that swirl/ribbon effect.

#Vegan #Gluten-Free  #Wholefood #Raw #Dairy-Free

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