Ingredients

ICE CREAM
2 cups coconut meat
2 cups coconut water
1 cup almond milk
1 cup peeled raw cacao beans (powdered)
1/3 cup mesquite pod meal
2 tablespoons carob powder
3/4 cup agave nectar
3 tablespoons coconut oil
1 teaspoon sea salt (or to taste)
SAFFRON CREAM SAUCE
1 cup young coconut meat
3/4 cup almond milk
1/3 cup agave nectar (or until sweet)
Pinch of salt
2 teaspoons saffron
Water (to thin it down if necessary)

Recipe Directions

ICE CREAM

1. Blend everything until smooth and strain through a sieve.

2. Transfer this mixture into an ice cream maker and follow the manufactures directions or pour the mixture in ice cream trays, freeze in the freezer, and then put through the Champion juicer with a blank or in a Green Star/Solo Star juicer. Set aside.

SAFFRON CREAM SAUCE

3. Put 2 teaspoons of the saffron in 3 tablespoons of warm water to infuse. Let sit for a few minutes.

4. Add everything in a blender and blend till smooth.

5. Add the saffron water to the mix and blend again. The sauce will be a golden yellow.

6. Put it in a squeeze bottle and set aside.

ASSEMBLY

7. Get a small white plate and put 1 scoop of the ice cream on it.

8. Drizzle the saffron sauce around. On top, garnish with pistachios and cacao pieces.

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Comments

Top voted

forrestlyone

Apr 28, 2011

46 votes
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RawGuru...that looks simply sublime...I will be trying this one. Thank you!!!

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forrestlyone

Apr 28, 2011

46 votes
+
Vote up!
-
Vote down!

RawGuru...that looks simply sublime...I will be trying this one. Thank you!!!

Top Voted

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