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Coconut Ice Cream with Spiced Chocolate Sauce (raw vegan)

July 2, 2019 by Rachel Carr Leave a Comment

 

Do you love to drink coconut water from young Thai coconuts? So do I! But what do you do with the “meat?”

Don’t worry! I got you! You can save the meat every time you open a coconut and freeze it in a container until you have collected enough to make this rich and creamy vegan ice cream recipe. Smooth coconut and rich cashew milk make a perfect base for vegan ice cream and pairs beautifully with the cinnamon scented chocolate sauce.

I have topped this ice cream with fresh cherries, but it’s also delicious made into a Banana Split, with a fresh sliced banana, chopped nuts and of course, lots of sauce.

This recipe also “no churn” which means you don’t need an ice cream maker. The technique is laid out in the recipe and works pretty well! You can of course make this in an ice cream maker if you have one, as well.

Coconut Ice Cream with Spiced Chocolate Sauce
 
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Prep time
15 mins
Cook time
24 hours
Total time
24 hours 15 mins
 
Creamy and sinfully delicious non-dairy ice cream made from young Thai coconut, cashews and sweetened with coconut sugar.
Author: Rachel Carr
Recipe type: Dessert
Cuisine: Raw Vegan
Serves: 4 servings
Ingredients
Coconut Ice Cream
  • 2 cups coconut meat
  • 1 cup coconut sugar
  • 3 cups cashew milk
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil, melted
  • pinch salt
Mexican Chocolate Sauce
  • 4 dates, pitted
  • ½ cup water
  • 1 teaspoon cinnamon
  • 1 tablespoon chocolate powder
  • pinch salt
Instructions
Coconut Ice Cream
  1. Place the coconut ice cream ingredients in a blender and purée until smooth. Place the mixture in a deep stainless steel baking dish and freeze for 45 minutes. As it begins to freeze near the edges, remove it from the freezer and stir vigorously with a spatula. Return to the freezer.
  2. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have a hand held mixer or blender, use one of those. Repeat this process for 2 to 3 hours, or until frozen.
Mexican Chocolate Sauce
  1. To make the sauce, place all the sauce ingredients in a blender and purée until smooth.
3.5.3208

 

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Filed Under: Desserts, Gluten Free, Paleo Vegan, Raw Detox, Raw Vegan, Seasons, Spring Recipes, Summer Recipes

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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