This raw plant-based ice-cream is simple to make and easily adjustable if you can’t find all the ingredients.
It is rich, creamy, super yum and good for you – no dairy, no artificial colours or flavours, no preservatives, and free from refined sugar.
This recipe, as with all ice-cream type desserts really needs an ice-cream maker for the best results. You can make it without, but you will need to keep constantly stirring it while it freezes for best results. You can get the CuisineArt ice-cream maker for about $70.00 and it works so well. Your icecream is ready in about 20 minutes. You can then eat it immediately, or put it in a sealed container and freeze for a firmer texture.
VANILLA CHOC-MINT ICE-CREAM
1 cup raw cashews (soaked)
1 cup coconut meat (about 1-2 coconuts)
3 Tbsp sweetener (I used agave for this recipe)
1 + 1/4 cup filtered water (if opening your own coconuts for this recipe you can easily substitute the coconut water here)
1/4 cup coconut oil (melted)
3 tsp vanilla extract (I know it is expensive, but so worth it for the flavour)
1/4 tsp sea salt
1 block of Loving Earth Mint chocolate (or any other raw chocolate you like)
Pre-soak cashews – ideally overnight, but for at least 20 minutes. Not only does this activate them so they are easier to digest, but it also softens them so that they blend into a much smoother consistency.
You can substitute cashews and coconut meat for each other. Opening coconuts can be tricky and there are tools available now to help with this. You can also find frozen coconut meat in some Asian-style supermarkets. Always look for organic options whenever you go shopping.
You will need to melt the raw mint chocolate block. Be careful not to over-heat it. This will destroy its beautiful rawness. Either break up the block, place into a bowl and place in the dehydrator for about 10 minutes. Or use the double-boiler method (bring a pot of water to boil, turn off the heat, put the chocolate pieces into a dish and place over the pot, stir until melted. Ensure the dish with the chocolate in it is not touching the hot water).
If using an ice-cream maker be sure to place the tub in the freezer for at least 12 hours prior to using, or as per product directions.
- Rinse cashews well
- Rinse coconut meat to ensure no shell remains (the shell is hard and will not break down in the blender)
- Add cashews, coconut meat and water to a high-speed blender and blend until smooth. You will need to scrape down the sides every so often
- Next, add the sweetener, vanilla and sea salt and blend to combine
- Lastly add the melted coconut oil and blend quickly to combine
- Turn on your ice-cream maker and pour the mixture in
- As it is churning, pour in the melted raw mint chocolate
- Depending on the model you are using, your ice-cream should be ready in about 2o minutes.
Serves: Well, that all depends on how much ice-cream you eat in one sitting, but you should get about 6 standard sized serves from this mix.
*Recipe ©Silva Mirovics, Healthy Living Cuisine 2016