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.)
Raw Vegan Coconut Ice Cream
by Helen Rose
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.
#Vegan #Gluten-Free #Wholefood #Raw #Dairy-Free