Friday, December 6, 2013

Sweet Cream to Mocha Ice Cream

A few years ago I created this recipe specifically to use in my Banana-Yam Cannoli recipe. The cream was so delicious, but I made way too much, so I decided to convert the rest into a delicious and smooth raw Mocha Ice Cream. The ice cream was a big hit around my house, and didn’t last long at all. Enjoy!

Sweet Cream.
1 cup macadamia nuts (soaked 8-12 hours)
¾ cup cashews (soaked 6-8 hours)
¼ cup raw agave nectar
2 T raw coconut oil
1 ½ tsp non-alcoholic vanilla extract
1 tsp raw vanilla powder
2 T lucuma powder
3-6 drops vanilla flavored SweetLeaf liquid stevia
1 cup (more or less) coconut water

Combine all ingredients except for coconut oil in a high speed blender. Mix on high until creamy and smooth. Add coconut oil and continue blending. Serve as is, or use to make ice creams. Keep refrigerated up to one week.

Serving suggestions:
Use with Banana-Yam Cannoli recipe, or to make Mocha Ice Cream.

Mocha Ice Cream.
Prepared Sweet Cream
3-4 small/med bananas (peeled and frozen)
1 ½ – 2 tsp coffee extract
¼ cup organic semi-sweet chocolate chips or raw chocolate chips
¼ cup carob powder
A few drops vanilla flavored SweetLeaf liquid stevia
Coconut water (as needed for consistency)

Combine all ingredients in a high speed blender except for the chocolate chips. Blend until super smooth and creamy. Remove from blender and stir in the chocolate chips. Freeze for several hours to set.

Serving suggestions:
Drizzle raw chocolate syrup on top, and serve with sliced bananas or mixed fruit.

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