TheBlenderGirl.com > Raw Vanilla Ice Cream
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.
- 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.
- Transfer to an ice cream maker, and churn according to the manufacturer's instructions.
- Place in a sealed container in the fridge until firm.