Coconut Ice Kream
Makes 4 servings
You can enjoy this smooth, creamy, coconut treat on its own, topped with your favorite syrup or fruit. You can simply freeze the kream without an ice cream maker because my ice kream won't freeze ice hard in the freezer. It has the same texture as traditional ice cream, minus the chemical emulsifiers and guar gums.
If you're lucky enough to find Thai baby coconuts, you can substitute 1 cup Thai coconut for the 1/4 cup shredded coconut here and replace the filtered water with fresh coconut water.
- 1 cup cashews
- 1 cup filtered water
- 1/3 cup agave syrup
- 1/4 cup shredded coconut
- 1/4 cup liquid coconut oil
Combine the cashews, water, agave syrup, coconut, and oil in the high-speed blender and blend until smooth. Scoop the mixture into a container and place in the freezer for 3 to 4 hours. Every hour or so, remove and mix well. Place back in freezer to chill. Repeat until desired consistency, 5 to 7 hours.
To make in an ice cream maker: Chill the mixture in the freezer for hour or two, until cold. Scoop the chilled mixture into the ice cream maker and follow the manufacturer's instructions.
Will keep for several weeks in the freezer.
Swirl in a sauce, like Raspberry Sauce (page 177 of the book) or Chocolate Sauce (page 178), as soon as the mixture begins to freeze. Or, try folding in fruit like blueberries or chopped strawberries.
Ani's Raw Food Desserts
- by Ani Phyo
- Lifelong Books, Da Capo Press, Perseus Books Group 2009
- $17.95; Paperback; 208 pages
- ISBN: 0738213063
- ISBN 978-0-7382-1306-4
- Recipe reprinted by permission.
This page created September 2009