Recipe Directions
1. Mix all ingredients until totally smooth in a food processor.
2. Store in the freezer.
Peasandthankyou's Thoughts
By peasandthankyou This is the best vanilla ice cream I’ve ever had. There are so many variations as well.
If the mixture is too thick, you can add a little more coconut water or regular water. If you can stir the ice cream after about two hours, it makes the consistency a little smoother. But if not, then don’t worry about it!
You can add dates for a caramel flavor, mint for peppermint stick ice cream for the holidays, fruit, nuts, whatever you like. The possibilities are endless!
Also see Rockin Raspberry Sauce for a topping.
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Comments
Top voted
Plan B
Jan 27, 2010
its early .. im hungry.. this recipe makes me salivate.. thanks! trying it tonight
kandace
Jan 27, 2010
Here's a link to the Rockin Raspberry Sauce. What a delightful combo!
Plan B
Jan 27, 2010
its early .. im hungry.. this recipe makes me salivate.. thanks! trying it tonight
All
myrawlife
Apr 03, 2010
This looks fabulous. I'm soaking the cashews right now...to make it tonight!
peasandthankyou
Jan 28, 2010
thanks for the link..i'm not that technically savvy yet
kandace
Jan 27, 2010
Here's a link to the Rockin Raspberry Sauce. What a delightful combo!
Plan B
Jan 27, 2010
its early .. im hungry.. this recipe makes me salivate.. thanks! trying it tonight
Plan B
Jan 27, 2010
its early .. im hungry.. this recipe makes me salivate.. thanks! trying it tonight
peasandthankyou
Jan 27, 2010
Well to tell you the truth, i have always eaten it before it sits for too long! I'd say if stored properly it would las a few months. It wouldnt get freezer burn the way other ice creams do because there is no milk or water, and there is alot of fats (from the nuts and coconut...but its good fat!)
Raw_Chocoholic
Jan 27, 2010
I was looking to make some raw ice creams sometime soon. I like the fact that you can easily customize the flavor. Maybe I could make a chocolate chip cookie dough, mint chocolate chip, almond and cherry, chocolate and peanut butter, or the mango ice cream I used to eat at sushi restaurants . . .
How long do you think this would keep for in the freezer?
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