Saturday, December 14, 2013

Coconut Cashew Ice Cream Sweetened With Raw Honey

Nothing better than home made ice cream, especially raw ice cream! You don’t need an ice cream maker to create delicious, home made raw ice cream. My recipes are pretty simple and are a great accompaniment to pies, cakes, smoothies, and floats. Add your own flavors to the base,  such as chocolate (see recipe below). It’s truly yum fun! Enjoy!


Coconut Cashew Ice Cream Sweetened With Raw Honey.
Ingredients:
2 cups ground cashews
2 cups Young Thai Coconut meat (reserve water)
1 T vanilla extract
¼ tsp – ½ tsp pink Himalayan salt
½ cup raw honey
1 T coconut oil
few drops clear liquid SweetLeaf Stevia
1-2 cups reserved coconut water as needed

Preparation:
Combine all the ingredients in a high-speed blender and mix until super smooth. Add more coconut water or filtered water as needed for the consistency and blending. You want the mixture to be thick, creamy, and smooth. Pour mixture into a container with a tight lid for freezing. Place in the freezer for several hours. You may want to stir the mixture up half between freezing times to remove any air, and to keep the consistency creamy. Let stand at room temperature for a few minutes before scooping portions of the ice cream to serve. Top with your favorite raw chocolate sauce or fruit toppings. This ice cream goes great as an alamode too!

Chocolate Ice Cream.
Ingredients:
1/3 prepared Coconut Cashew Ice Cream (prior to freezing)
¼ cup cacao powder
few drops chocolate liquid SweetLeaf Stevia

Preparation:
Combine all ingredients in a high-speed blender and mix until thick, creamy, and smooth. Follow the remaining instructions for the plain ice cream above. Raw ice cream can store in the freezer for a couple of months or more. Just be sure the lid is tight so that freezer burn does not occur.