Rating5/5 (from 3 ratings)5
YieldMakes about 4 cups
3 Cups Coconut Milk (meat and water form a couple young Thai coconuts)
1/2 Cup Agave (you can add more if needed, depends on how sweet you want it)
2 Teaspoons Peppermint Extract
1 Tablespoon Coconut Oil (optional)
1/3 Cup Cashews (you don't need to soak them)
Blend all ingredients in a vita-mix or high speed blender for about 1-2 minutes. Pour the mixture into the ice cream maker (according to the manufacturer’s directions). It should be done in about 20-25 minutes, or until it looks like it's really thick. You can eat it fresh out of the ice cream maker, or freeze it for an hour or two, to get a thicker consistency.
(Note: If you don't have an ice cream maker, you can make this using any method for making ice cream, enjoy!)
Cranberry's ThoughtsBy Cranberry
We finally got an ice cream maker! I've been making some raw ice creams, but this one has to be my favorite. It is sweet, and refreshing. Great for summer! The texture for this ice cream is probably not as creamy as some, but it is really good. This recipe is also quick and easy to make. Hope you enjoy!
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