Rating2.6/5 (from 5 ratings)2.6
YieldI don't know- serves maybe 3
½ cup rock-hard frozen strawberries
seeds from 1/2 a vanilla bean
½ cup RAW cocoa powder
¾ cup raw agave nectar
1 recipe Raw Whipped Cream
½ recipe Yummy Almond Cookies, crumbled into little pieces
1 teaspoon vanilla extract
¼ cup melted coconut oil
4 cup truly raw cashews, soaked
2 cup THICK Thai young coconut meat
Vanilla Ice Cream: First, to make vanilla ice cream, blend 1 cup of the soaked cashews, 1/2 cup of the coconut meat, vanilla bean seeds, vanilla extract, and 2 tablespoons of agave nectar in a vita-mix until a pure, completely smooth cream appears. This makes about 1 pint of vanilla ice cream. So put this in the freezer for 20minutes to stiffen up a bit, and process in an ice cream maker, and put it back in the freezer.
Strawberry Ice Cream: Next, to make strawberry ice cream, blend 1 cup soaked cashews, 1/2 cup of coconut meat, 2 tablespoons of agave, and 1/2 cup frozen strawberries in a vita-mix until a light pink, pure cream forms. Freeze for 20 mins,process in ice cream maker, freeze again.
Chocolate Ice Cream: Blend 1 cup soaked cashews, 1/2 cup coconut meat, 2 tablespoons agave,and 2 tablespoons raw cocoa powder in a vita-mix until creamy chocolate smooth. Freeze for 20 mins, process in ice cream maker, freeze again.
Chocolate Sauce: Blend cocoa powder, coconut oil, and agave nectar until smooth.Do not chill.
Serving: For each sundae, with an ice cream scoop, place one scoop of vanilla, strawberry, and chocolate ice cream in a bowl. Drizzle some chocolate sauce, crumble some crumbled Yummy Almond Cookies, and last but not least, pipe a tower of Raw Whipped Cream on each sundae in a star-tipped piping bag! Enjoy!
Rawclaire's ThoughtsBy rawclaire
This is SO delicious. This is perfect for kids, parties, etc. Eat it with almond milk for the ultimate creamy effect!
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