Raw Vanilla Ice Cream

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender
    Blender

I crack a bunch of young thai coconuts every week, and freeze the water and meat for smoothies and desserts. One of my favorite ways to use the meat is as a base for ice cream.

I used to crack coconuts with a meat cleaver. But, even after cracking hundreds of coconuts over the past few decades, I was still afraid I was going to chop my hand off, and it was so messy. Since I got a Coco Jack tool, things have gotten so much easier. This is, hands down, the best way to crack open a coconut.

The combo of coconut meat and cashews yields an ice cream with a delightful creaminess. Even the most devout dairy devotee will never know the difference.

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Raw Vanilla Ice Cream

Raw Vanilla Ice Cream

Serves 410 MINS
  1. Throw everything into your blender and blast on high for 30 to 60 seconds until smooth and creamy. Tweak maple syrup and vanilla to taste.
  2. Transfer to an ice cream maker, and churn according to the manufacturer's instructions.
  3. Place in a sealed container in the fridge until firm.

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