Ingredients:
2 cups cashews (soaked for 4 or more hours)
2 cups young Thai coconut meat
1T Vanilla Extract (organic, alcohol free)
1 vanilla bean broken down into powder
dash sea salt or pink Himalayan salt
3/4 to 1 cup raw agave nectar
and extra water up to 1/2 cup or more as needed
Preparation:
Blend all ingredients except the cashews. blend until very creamy. Add cashews and water (gradually) until all is well mixed and super smooth. Place in air tight container in freezer for one hour. Remove and stir up in food processor and place back in container and freeze; or use an ice cream maker (if you have one) and follow the directions. Serve ice cream with your favorite toppings and garnish – or add it to your smoothie.
I personally enjoyed my ice cream topped with One Lucky Duck’s organic chocolate agave sauce (super good!), sliced almonds and banana. Hope you enjoy it as much as I do! 🙂
Vega-Riffic Recipes 