YieldAbout a half a quart
1½ cups young coconut meat
1 cup cashews (soaked for 3-4 hours)
½ cup raw agave nectar
2 tablespoons raw coconut oil or raw coconut butter
Dash of sea salt
2 teaspoons vanilla or half a vanilla bean
¼ cup coconut milk (from young coconut) or water
1 tablespoon raw carob powder (optional)
1. Mix all ingredients until totally smooth in a food processor.
2. Store in the freezer.
Peasandthankyou's ThoughtsBy 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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