Here’s a recipe for a delicious coconut cream based ice cream, with chocolaty goodness. It goes great with raw brownies and cookies. Enjoy! Here’s the recipe:
Chocolate Coconut Ice Cream.
3-4 Young Thai coconuts
1 cup soaked cashews
1 cup coconut cream
1/4-1/2 cup raw cacao powder
1/2 T vanilla extract (non alcoholic)
1/2 cup to 2/3 cup agave nectar or organic maple syrup Grade B (or 1/2 and 1/2)
pinch of pink Himalayan salt
1 T coconut oil
few drops chocolate flavored SweetLeaf liquid stevia
Combine all ingredients in a high speed blender and mix until super smooth, thick and creamy. Pour into containers and freeze – or place in ice cream maker and follow directions on machine.
1/4 cup raw cacao powder
1/4 cup agave nectar or maple syrup Grade B (or mixed)
1/2 – 1 T hemp oil or extra virgin olive oil
few drops of chocolate flavored SweetLeaf liquid stevia
Combine all ingredients in a bowl and mix well.
Take a pecan brownie or other yummy raw brownie and cookie, and place it on plate. Place a big scoop of the chocolate coconut ice cream on top, and drizzle the chocolate sauce. Yum-yum!