Creamy and sinfully delicious non-dairy ice cream made from young Thai coconut, cashews and sweetened with coconut sugar.
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
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.
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
To make the sauce, place all the sauce ingredients in a blender and purée until smooth.
Recipe by Plant Craft at https://www.rachelcarr.com/coconut-ice-cream-with-spiced-chocolate-sauce/