Coconut Ice Cream with Spiced Chocolate Sauce
Recipe type: Dessert
Cuisine: Raw Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Creamy and sinfully delicious non-dairy ice cream made from young Thai coconut, cashews and sweetened with coconut sugar.
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
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.
Recipe by Plant Craft at