BRAZILIAN COCONUT ICE CREAM

 
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Photo & Recipe by Lauren Glucina ASCENSION KITCHEN

AUTHOR NOTES

Raw, dairy free ice cream, that’s actually good for you…what?! Oh yes! This amazingness is made out of organic nuts, coconuts, honey and a dash of vanilla, that’s pretty much it. I’ve been dying to make this recipe for a while now, after reading the back of some supermarket ice creams and reading a whole list of unsavoury ingredients. Ice cream should be a summer time treat, not a health threat.

This recipe is a great basic, and you can add cacao nibs, fruits and nuts to the mix right at the end.

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free

INGREDIENTS 

  • 2 cups of Brazil Nuts

  • 1 cup of Shredded Coconut

  • 2 cups of Water

  • ½ cup of Raw Cashews (soaked for 8 hours)

  • ¼ cup Raw Honey

  • 1 tbsp of Coconut Oil

  • 2 tsp of Vanilla Paste

  • Pinch of Flakey Sea Salt

 EQUIPMENT 

Vitamix or Blender of Choice

Ice Cream Maker

DIRECTIONS

First, make a nut milk. Blend the Brazil nuts with the coconut in 2 cups of water, then strain through a nut milk bag, or fine cheesecloth. Discard the pulp and pour the milk back into the blender. Add the rest of the ingredients and blend till nice and creamy. Pour the mixture into an ice cream maker and follow the instructions in the manual (mine for example needs to churn for 20 minutes)

Once you reach the desired creaminess, pour the ice cream into popsicle molds and let set in the freezer.

 
Stacey Christie